Sponge Cake Roulade with Chestnut Filling

Try this delicious cake recipe:

Preheat stove to 220 degrees. Line the back of a rectangular baking sheet with parchment paper.

Mix together spelt flour, baking powder, vanilla powder, chestnut flour and salt.

Beat egg yolks, water and honey with a mixer or whisk for at least 10 min until creamy. The mixture must be white. Whip the egg whites to snow. Fold flour and snow alternately into the egg yolk mixture with a wooden spoon. Spread dough on parchment paper to form a rectangle.

Bake the sponge on the middle shelf for 13 minutes, and on the convection oven for 10 minutes. Turn the sponge out onto a dish rack sprinkled with whole cane sugar and cover with the warm baking sheet. Cool for five minutes. Then roll up the roulade with a cloth and cool completely before filling.

For the filling, whip the cream until very stiff. Stir in the chestnut jam. Season with chestnut liqueur.

Place the cooled sponge cake on a flat surface. Spread the cream mixture on the sponge. Roll up, cut into slices with a sharp kitchen knife.

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