This showstopper is a little bit more effort to create, but worth it. It makes a beautiful centrepiece. Chestnuts and sweet chestnut cream are easy to find at this time of year.
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- For the cake: line a large (30cm x 20cm) rectangular cake tin with baking parchment and heat the oven to 160°C fan.
- In a large mixing bowl mix all the cake ingredients except the milk and Bailey’s, until thoroughly blended.
- Spoon the mixture into the tin and flatten the surface with a spoon.
- Bake for 15 to 20 minutes until golden but still soft to touch then leave to cool.
- While it is cooling, make the filling: halve the vanilla pod lengthways and scrape out the seeds. Add to the cream and caster sugar and beat until it holds its shape but is not too firm.
- Spoon the cream into a large piping bag. Spoon the chestnut cream into a second piping bag.
- To assemble the log: put a piece of baking paper (larger than the cake) on your kitchen work top. Tip the cake upside down onto it. Carefully peel away the paper from the cooked cake. If the cake is too firm to roll, sprinkle with a small amount of milk and Baileys to soften it. Take care not to add too much or it will get soggy.
- Turn the cake so the long side is facing you and pipe alternate lines of cream and chestnut cream onto it. You will have some over for decorating the log. Use the baking paper to lift the cake and roll it tightly into a log.
- Place in a serving tray with the seam on the bottom. Spray a few chestnuts with edible gold spray. Decorate the log with whipped cream, chestnut cream and the golden chestnuts.
- Add a few mint leaves if you like and refrigerate until ready to serve.
