Billington's

Directions

Whisk the egg yolks and sugar until pale and thickened but not stiff. Sift in the cocoa powder and whisk until combined. With clean beaters, whisk the egg whites in a grease free bowl until softly peaking. Add a third to the egg yolk mixture and gently fold in. Carefully fold in the remaining egg whites. Spread the mixture into a 32 x23 cm/13 x 9 inch tin lined with non stick baking paper. Bake for about 20 minutes gas 4/180ºC/350ºF until risen and springy to the touch. Remove from the oven and leave until cold. The cake will sink but this is normal. Beat the crème de marron to loosen the mixture. Whip the rum, cream and Golden Icing sugar until thick. Turn out the sponge on to a sheet of non stick paper dusted with Golden Icing sugar. Peel away the lining paper and trim the edges. Spread the chestnut purée evenly over the base, followed by the cream. With the help of the paper, roll up lengthways into a long roll. Don’t worry if it cracks - this is normal. Chill until ready to serve and just before serving sift over the Golden Icing sugar.