Serves: 20
Total Calories: 198

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1/2 cup sugar
1/4 cup water
1 teaspoon vanilla extract
powdered sugar
1/4 cup apple jelly
2 tablespoons rum dark
1 (15 1/2-ounce) can chestnut purée
3/4 cup butter softened
1/2 cup sugar
2 tablespoons rum dark
1 tablespoon unsweetened cocoa
2 teaspoons vanilla extract
1 cup whipped cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Meringue Mushrooms

At least 4 hours or up to 1 day before serving:

Preheat oven to 375°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line with waxed paper grease and flour waxed paper. In a small bowl, combine flour, baking powder and salt set aside.

In a small mixer bowl at high speed, beat eggs for 3 minutes or until light and fluffy. Add sugar gradually and beat until thick. At low speed, beat in water and vanilla until well blended. Add flour mixture and beat until smooth. Spread batter evenly in pan. Bake for 10 to 12 minutes or until top springs back when lightly touched.

Generously sift powdered sugar over a tea towel. Loosen edges of cake and turn out onto towel. Carefully remove waxed paper trim off crisp edges. Starting from the short side, roll in towel. Place seam-side down on a wire rack. Cool completely.

In a small bowl, beat jelly and rum with a wire whisk until well blended set aside.

In a small mixer bowl at low speed, beat chestnut purée and butter until blended. Add sugar, rum, cocoa power and vanilla. Beat at medium speed until smooth and creamy cover and set aside.

To assemble, unroll cake remove towel. Brush top of cake with jelly mixture. Reserve 1/2 cup of the chestnut filling. Spread remaining filling evenly over jelly, leaving a 1/2 -inch border on all sides re-roll cake. Transfer to a serving platter. Spread ends with reserved filling.

In a small mixer bowl at medium speed, beat cream, powdered sugar and vanilla until stiff peaksform. Frost log with cream mixture. Cover loosely with foil and chill at least 1 hour or until ready to serve.

Decorate with Meringue Mushrooms if desired. Refrigerate leftovers.

Nutritional Facts:

Serves: 20
Total Calories: 198
Calories from Fat: 104

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Austrian Ectasy
Baked Apple Crepes
Café Pavé
Chestnut Bûche de Noël
Chocolate Velvet Dessert
Lemon Bavarian
Nesselrode Ice Cream
Pavolva
Pumpkin Spice Roll
Rum Raisin Sundaes
Spiced Cranberries Jubilee
Steamed Mincemeat Pudding
Strawberries and Cream Mousse
Toffee Cream Dessert
Vienna Torte