1/2 c. sifted cake flour
1/4 c. sifted unsweetened cocoa powder
1 tsp. baking powder
4 eggs, separated
3/4 c. sugar
1 tsp. vanilla
2 tbsp. water
Chestnut Filling
Cocoa Cream
Dark Cocoa Cream

1. Grease 15"x10"x1" jelly roll pan; line bottom with wax paper; grease paper. Sift together flour, cocoa and baking powder.

2. Beat yolks in medium bowl until fluffy. Gradually add sugar, beating until very thick. Add vanilla; stir in water. Fold in flour mixture.

3. Beat egg whites until stiff and glossy peaks form. Gently fold into reserved yolk mixture. Spread evenly in prepared pan.

4. Bake in preheated moderate oven, 375 degrees, for 12 minutes, or until center springs back when lightly pressed with fingertip.

5. Dust cake with 10X sugar, cover with towel; invert. Remove pan and paper. Trim 1/4" from sides. Roll up cake and towel from short end. Place seam side down on rack; cool.

6. Unroll. Spread Chestnut Filling over cake. Re-roll cake. Frost roll with Cocoa Cream. Decorate with Dark Cocoa Cream.

CHESTNUT FILLING: Beat 1 (15 1/2 oz.) can chestnut puree until smooth and spreadable. Beat 1/4 cup heavy cream, 1/4 cup 10X sugar and 1 tablespoon rum until stiff. Fold in puree.

COCOA CREAM: Beat 1 cup heavy cream, 2 tablespoons unsweetened cocoa powder and 1 tablespoon 10X sugar until stiff.

DARK COCOA CREAM: Beat 1/2 cup heavy cream, 5 tablespoons unsweetened cocoa powder and 1 tablespoon 10X sugar until stiff.