Chocolate-Chestnut Roll

½ C sifted flour

¼ C sifted unsweetened cocoa powder

1 t baking powder

4 eggs, separated

¾ C sugar

1 t vanilla

2 T water

Chestnut filling

Cocoa Cream

Dark Cocoa Cream

∙ Preheat oven to 375'

∙ Grease 10x15x1" jelly roll pan and line bottom with wax paper; grease paper.

∙ Sift together flour, cocoa and baking powder.

∙ Beat yolks in medium bowl until fluffy.

∙ Gradually add sugar, beating until very thick.

∙ Add vanilla and stir in water then fold in flour mixture.

∙ Beat egg whites until stiff and glossy peaks form.

∙ Gently fold into reserved yolk mixture.

∙ Spread evenly in prepared pan.

∙ Bake in preheated oven for 12 minutes or until center springs back when lightly pressed with fingertip.

∙ Dust cake with powdered sugar then cover with towel.

∙ Invert and remove pan and paper.

∙ Trim ¼" from sides.

∙ Roll up cake and towel from short end. Place seam-side down on rack and cool.

∙ Unroll and spread Chestnut Filling over cake.

∙ Reroll cake then frost roll with Cocoa Cream.

∙ Decorate with Dark Cocoa cream.

∙ Makes 10 servings at 50 cents. Chestnut Filling:

∙ Beat 1 can (15 ½ oz) chestnut puree until smooth and spreadable.

∙ Beat ¼ C heavy cream ¼ C powdered sugar and 1 T rum (opt) until stiff then fold in puree.

∙ Beat 1 C heavy cream, 2 T unsweetened cocoa powder and 1 T powdered sugar till stiff.

∙ Beat ½ C heavy cream 5 T unsweetened cocoa powder and 1 T powdered sugar till stiff.