White Chocolate Christmas Roulade
ready in 1 hr 15 min.
- For the cake
- 3 eggs
- 0.333 cup superfine caster sugar (plus extra for sprinkling)
- ¾ cup all-purpose flour (sifted twice)
- For the filling
- ½ cup Cherry jam (or jelly)
- 8 ozs canned, sweetened Chestnut puree
- 1 Tbsp cream (48% fat)
- For the coating
- 6 ozs white chocolate (chopped)
- 2 Tbsps unsalted butter
- 0.333 cup cream (38% fat)
- 2 cups powdered sugar
- To decorate
- calisson candy
- edible chocolate twig candy
- edible, silver Bauble
- white Sugar pearls
- powdered sugar
How healthy are the main ingredients?egg
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23cm x 30cm|9" x 12" Swiss roll tin and line the base with non-stick baking paper.
Whisk the eggs and sugar in a mixing bowl with an electric whisk until thick and mousse like.
Fold in the flour until blended.
Pour the mixture into the tin and bake for 10-12 minutes, until risen and golden.
Remove from the oven and turn out on to a sheet of non-stick baking paper sprinkled with sugar. Trim the sponge edges and roll up with the paper inside. Leave to cool completely.
For the filling: unroll the sponge and spread with the jam, leaving a small gap around the edges.
Stir together the chestnut puree and cream and spread evenly over the jam. Roll up again.
For the coating: heat the white chocolate, butter and cream in a pan over a low heat until the chocolate has melted, stirring constantly. Cool completely, then chill until slightly thick.
Sift in the icing sugar and beat until smooth and fluffy. If is too thick, add 1-2 teaspoons cream.
Spread the mixture over the cake and decorate with calissons, chocolate twigs, silver baubles and sugar pearls and sift icing sugar over the top.