This Autumn seems to be a very good year for sweet chestnuts. Well, at least our local woods, Ruislip woods, have provided a lot of really good quality sweet chestnuts this year.
Collecting chestnuts is fun and we got so many. I made 2 jam jars and one ice cream tub of chestnut puree. So, I have been trying to be clever using the lovely creamy sweet chestnut puree.
Here is one of my successful attempts to enjoy this Autumn flavour.
I spread too much puree on the sponge and, unfortunately, I could not Swiss-roll it.
Can I still call it "Swiss roll"?
Well, let say it's "Ruislip roll."
For the Sponge
- 3 eggs
- 75g caster sugar
- 75g self-raising flour
For the Sweet Chestnut Puree
- Preheat the oven to 200C/400F/Gas 6. Grease and line a 23cm x 30cm/9in x 12in Swiss roll tin.
- Whisk the eggs and sugar in a bowl until pale and fluffy.
- Fold in the flour and spoon the mixture into the tin. Bake in the oven for 7-10 minutes, or until light and springy to the touch.
- Remove from the oven and turn the sponge out onto another piece of greaseproof paper.
- For the filling, spread the sweet chestnut puree (click for the recipe) onto the sponge, leaving a small gap around the edges.
- Roll the sponge.
- Dust with icing sugar and serve.