Preparation time: 45 minutes
Cooking time: 20 minutes
For a 25-30 cm long log
For the sponge cake:
For garnish :
Prepare the sponge cake:
Preheat the oven to 180°C and line a cookie sheet (or baking sheet) with parchment paper.
Separate the egg whites from the yolks and reserve the whites.
In a large bowl, mix the sugar and egg yolks with a whisk, until they whiten and thicken. Gradually add the flour, mixing with the whisk. Finish mixing with a wooden spoon if the mixture becomes too thick. Book.
Using an electric whisk, beat the egg whites until stiff peaks form.
Using a spatula, mix a small amount of beaten egg whites with the batter until it is slightly more liquid. Pour the rest of the egg whites and mix delicately with the maryse, without breaking the whites, forming “eights”.
Pour the batter onto the cookie sheet, forming a rectangle approximately 25cm x 30cm.
Place in the oven and cook for 20 minutes or until the sponge cake is lightly browned.
Before removing the sponge cake from the oven, wet a clean cloth, wring it out and spread it out on the work surface. Immediately place the cooked sponge cake on the tea towel, turning it over, carefully remove the sheet of parchment paper and wrap the sponge cake in the tea towel. Let cool completely to room temperature.
Prepare the filling and frosting:
When the sponge cake is completely cooled, carefully remove the tea towel.
Spread the jam or spread on the sponge cake.
Roll up the sponge cake to form a rolled cake and set aside.
In a saucepan over low heat, combine all the ingredients for the icing, except the butter, until the mixture is smooth.
Off the heat, add the butter and mix well.
Spread the icing on the log with a spatula (optional: form stripes with a fork).
Prepare the decoration:
In a small bowl, mix the 7 chestnuts cut into thin pieces, the water and the sugar.
Heat a non-stick pan over high heat and pour in this mixture of chestnuts. Let caramelize for 1 to 2 minutes, or until golden brown.
Spread the preparation on the log and decorate with 3 whole chestnuts.