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
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.