orange and chestnut cream rolled cake

I’m hesitant to call this a recipe; I think perhaps a “cautionary tale” is the more appropriate description.

(This poor lighting fits the sinister mood…!)

This is an incredibly ugly cake. Don’t get me wrong, I’m actually incredibly proud I managed to end up with anything in a vaguely cake-like form at all, but that doesn’t detract from the simple truth of it’s poor showing in the aesthetics department.

I didn’t realize it until I was done, but the appeal of roll cakes comes from a colour contrast between the cake and the filling. What other reason would it be sliced so as to show off the its whimsical spiral? However both my cake (due to the chestnut flour) and my filling (due to the poorly incorporated chestnut puree) turned out a mottled beige sort of colour, which is hardly pleasant on its own and even less so in two slightly different shades.

Had I been thinking more, I would have made either a chocolate sponge or added some chocolate to filling, which would have made some improvement in colour contrast.

In retrospect, I think I may have also rolled the cake the wrong way. I never actually thought about this until I actually got to the point where I had to roll cake. Since this cake had fairly low gluten and was a weak and flimsy disaster, I should have put the top crust on the outside—that probably had a bit more tensile strength that the crustless bottom (or at least in my case with such a fragile cake).

I wrapped the cake in a towel and then put it in a bag overnight; it would have been better to make the filling and completed the cake all in the same day–most of my top crust peeled off with the tea towel.

I also spread my cake batter unevenly, resulting it a cake with a wide middle and thin edges. I did have a fix for that however—once my cake was wrapped in plastic wrap, I squished the wider part, moving the filling to the thinner edges. It was not, all in all, the best!

Finally, happy Fiesta Friday! Hosted by the hospitable Angie, the Novice Gardener, and cohosted by the lovely Ginger from Ginger & Bread and the wonderful Loretta from Safari of the Mind. Last week was an unusual (for me) success, so I thought this week I should post one of my failures – after all, things rarely turn out well the first time for me! I’ve had it sitting in my drafts for a couple months now. It’s certainly a bit drab but I always find I have more to say and learn about a failure than anything else!

20 thoughts on “orange and chestnut cream rolled cake

  1. Welcome to Fiesta Friday. Firstly, a standing applause on your feature. I’ve just got into macaroons lately and can’t seem to get enough of them. But most people say that it is pretty difficult to come together? Yours was amazing and deserved the mention. Having said that, this rolled cake also has some great ingredients and wow! look at the work that went into it. Sometimes we win with our photos and other times we don’t. My photos this week were a failure. :). A round of applause for both.

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    1. Thank you! I think I was lucky to start off with a good, fleshed-out recipe with plenty of advice–that really helped!
      Ah, if only all the problems with this cake were simply the lighting! But thank you for saying that; especially on weekdays it’s difficult to catch the right amount of light 🙂 Lately it’s gotten brighter and brighter, which is good as I can take photos earlier or later, but then it’s too bright in the middle of day! But oh well; photos aside, anything with this amount of cream and chestnut puree will still taste decent!

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    1. Haha! I absolutely adore chestnuts in all their sweet-starchyness, so I think your son has marvellous taste 🙂 If you do happen to make it though, look for another cake recipe! Mine, as you can perhaps tell, was a complete disaster!

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  2. I don’t think I’ve made anything with chestnuts, either! Time to change that! Wonderful recipe, thanks so much for sharing it at the party! 🙂

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    1. Thank you! I love chestnuts so much, so this was fun for me as I was able to use chestnut flour, chestnut puree and whole chestnuts, haha 🙂 I’ll have to give it another go though since my cake turned out to be quite the disaster!

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  3. Chestnut cream sounds lovely! If you call this a disaster I don’t know what I would call mine. I had failures in bread making for a long time due to temperature differences or whatever. I used to convert those breads into bread pudding and every one would enjoy it wishing for more failed bread. So you can make something good out of every experience. Thank you for your visit, ten times tea!

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    1. That’s a wonderful thought, and very true–failures certainly make one more flexible! I’m glad you kept on trying because your rolled cake looked absolutely splendid, and it sounded like all the breads in between were appreciated a lot as well! I’ll take a page from your book and try again 😀

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  4. Love the flavours and you’re inspiring me to do something with chestnut one day (I’ve lost the chestnut flour!) – Yum.. a chestnut roll with chestnuts nestling in there is great!! And congratulations for the feature – well deserved! 🙂

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    1. I’m glad–I adore chestnuts, though I’m struggling to think of some new flavour combinations, so it’ll be nice to see more chestnuts around! (It’s a pity about the chestnut flour though!)
      And thank you! The feature was quite an honour for me 🙂 I would have struggled with the macaron shells without your lovely recipe and tips 🙂

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      1. I’ll definitely get round to baking some chestnut stuff one day, motivated by your recipes! 🙂 And happy I could be of help, though I know you’d have managed very well without! 🙂

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  5. I have never made chestnut cream, so I definitely want to try it! Rolled cakes are hard! My first ones were always a MASSIVE failure and even now, I still get a few cracks in mine! your first one ended up FAR better than my first one!! 😀 Mine ended up crumbled in trifle! 😀 I’m sure it tasted AMAZING though!

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    1. Thank you! I agree–chestnuts deserve more attention!! Luckily, once I start looking closer, I can find quite a lot of chestnut inspiration here and there 🙂
      Haha, I would perhaps keep some of inspiration from this recipe, but not the recipe itself 😉

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