Billington's

Directions

Preheat the oven to 425 F /210 C /Gas Mark 7.
Brush a 22.5 x 32.5cm/ 9 x 13 inch Swiss roll tin with a little oil and line with greaseproof paper. Cut a second piece of greaseproof paper a little larger than the tin and sprinkle with 2 tsp of the caster sugar. Set aside.

Place the sugar and eggs in a large bowl and whisk until very pale and light, using an electric hand beater if possible, until the beaters leave a trail on the surface.

Sift together the flour and cocoa powder and gently fold into the egg mixture using a metal spoon. Pour into the prepared tin, tilting it so that it covers the whole surface. Bake for 7-9 minutes until firm yet springy to the touch. Turn out the cooked sponge on to the sugar paper. Peel away the lining paper and trim the edges. Cover with a damp tea towel and cool completely.

When cooled, sprinkle the sponge with the brandy. Whip the cream until thick and stir in the chestnut puree. Spread over the sponge and roll up from one long edge.