Chestnuts mini roll cake

Chestnuts mini roll cake

Simple and tasty for a 4′ a clock tea. I am a big fan of chestnuts jam. However, you can make as many variations as you want using any kind of jam (raspberry, blueberry, apricot …).

Chestnuts mini roll cakes


  • 2 eggs
  • 65g flour
  • 65g sugar
  • 1/2 lemon zest
  • Pure vanilla extract
  • 3 tablespoons of chesnuts jam
  • 1 pinch of salt

Chestnuts mini roll cake 1


Preheat the oven at 180°C/350°F.

Separate egg whites and egg yolks.

In a large bowl, whisk the egg yolks and sugar until the mixture has turned a very pale yellow. Add the lemon zest and pure vanilla extract.

Whisk the egg whites with a pinch of salt until firm. Add to the egg yolks and mix softly using a spatula.

Add the flour and mix until the mixture is smooth.

Cover a baking sheet with parchment paper or a silicon cooking sheet. Pour the mixture and spread it in a rectangle shape.

Cook for 10-12 minutes until the top is slightly golden.

Remove the cake from pan. Loosen the edges of the cake with a flat knife. Turn out the cake on a clean and slightly wet kitchen towel. Spread the chestnuts jam over the top of the cake. Cut the cake into 6 rectangles. Roll them one by one.

Chestnuts roll cake


2 thoughts on “Chestnuts mini roll cake

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