Sponge Cake Roulade with Chestnut Filling

A great cake recipe for any occasion:

Line large rectangular baking sheet with parchment paper. Preheat oven to 240 degrees. Prepare piping bag with 1cm smooth nozzle.

For the sponge, whip egg whites and salt until stiff. Add sugar (1), continue beating briefly until glossy. Using the same whisk (without rinsing), beat egg yolks, sugar (2) and lemon zest in another baking bowl until lighter in color. Gently fold the ice cream and flour into the egg yolk-sugar mixture.

Fill half of the sponge mixture into the piping bag. Pipe stripes 1cm apart on the prepared baking sheet. Color the other half of the dough with the cocoa and fill it into the bag. Squirt quantity between the light colored streaks.

Pull a toothpick diagonally across the surface of the dough with light pressure and add decorations in this way. (As needed)

Place the tray in the middle of the heated oven and bake the sponge for 4 minutes. Remove the sponge cake, slide it on the paper and cover it with the tray to cool briefly. Turn the sponge out onto a second paper, remove the parchment paper and cool completely under the tray.

For the filling, stir vermicelle puree through with the kirsch. Fold in whipped cream. Spread amount evenly on sponge cake and smooth evenly with a spatula. Roll up sponge and refrigerate.

Roulade can be stored well wrapped in plastic wrap in the fridge 1-

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