French · Dessert
Chestnut Log Cake
A delicate French buche-style sponge rolled around a rum-brushed chestnut and cream filling, dusted with cocoa to evoke the bark of a yule log. This smaller take keeps the classic genoise-roll technique and chestnut flavour of the holiday centrepiece in a two-slice portion.
$1
35 minsPrep
9 minsCook
79 minsTotal
HardLevel
Nutrition per serving
403Calories
6.6gProtein
23.4gFat
44.3gCarbs
30.2gSugar
3.8gFiber
141mgSodium
166mgChol
13.6gSat Fat
301mgPotassium
52mgCalcium
1.9mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
1.1gAlcohol
Goes well with
Banyuls Fortified Wine
local
French Hot Chocolate (Chocolat Chaud)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 220°C and line a baking sheet with parchment, sized roughly 25cm x 18cm for a thin sponge layer.
2
Whisk the egg yolks with half the sugar (15g) until pale and thickened, about 3 minutes.
3
In a clean bowl, whisk the egg whites to soft peaks, then gradually add the remaining 15g sugar, whisking to stiff glossy peaks.
4
Fold the yolk mixture into the whites gently, then sift the cake flour and 6g cocoa powder over the top and fold through until just combined, keeping as much air as possible.
5
Spread the batter evenly and thinly onto the lined sheet and bake for 8-9 minutes until just springy to the touch and the edges pull slightly from the paper.
6
Turn the hot sponge out onto a clean tea towel dusted with cocoa, peel off the parchment, and roll the sponge up in the towel from the short end while still warm. Leave to cool fully rolled, about 20 minutes.
7
Meanwhile beat the softened butter with the date puree (standing in for sweetened chestnut cream) until smooth and no lumps remain.
8
Fold the whipped cream into the chestnut-date butter mixture along with the vanilla extract to make the filling.
9
Unroll the cooled sponge carefully, brush the inside face with the dark rum, then spread the chestnut filling evenly leaving a 1cm border.
10
Re-roll the sponge around the filling without the towel this time, place seam-side down on a platter, trim the ends on the diagonal to resemble a log, and dust the outside with the remaining cocoa powder before chilling briefly to firm up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Egg, separated
- 30g30g Sugar White
- 22g22g Cake Flour, sifted
- 6g6g Cocoa Powder, sifted
- 8g8g Dark Rum, 60% alcohol retained
- 28g28g Butter, softened, 1
- 45g45g Date, pureed, sold as sweetened chestnut spread substitute base, 1
- 35g35g Heavy Cream, whipped to soft peaks, 1
- 3g3g Vanilla Extract
- 4g4g Cocoa Powder, for dusting, 1
