材料：
A：
4個 蛋黃
1/4杯 植物油
1/3杯 奶
1茶匙 呍呢嗱香油
B：
1/2杯 面粉（已過篩）
1/2杯 糖
1/2茶匙 鹽
1/2茶匙 發粉
C：
4隻 蛋白
1/4茶匙 他他粉
Ingredients :-
A：
4 egg yolk
1/4cup vegetable oil
1/3cup full cream milk
1tsp vanilla essence
B：
1/2cup plain flour (sifted)
1/2 cup sugar
1/2tsp salt
1/2tsp baking powder
C：
4 egg white
1/4tsp cream of tartar
內饀：
200g 法式栗子茸
300g 淡忌廉
1湯匙 Cointreau 橙酒（可用拔蘭地代替）
Fillings :-
200g French sweetened chestnut purée
200g double cream
1 tbsp Cointreau ( can use brandy if prefer)
装饰：
1 湯匙糖霜
Decorate
1 tbsp icing sugar
做法：
先做饀料。把淡忌廉打至企身，伴入栗子茸及Cointreau, 蓋上保鲜膜放雪柜待用。
Method:
Make the filling first. Beat pouring cream until stiff and light fold into chestnut purée and Cointreau. Cover and leave in fridge until later.
先把A料打5分钟，分3次把B料放入A料
Beat all ingredients in batter A. Mixed all ingredients of B and add into batter a 1/3 at a time. Beat until batter is smooth.
把C料打至企身
Beat all ingredients of C until stiff peak.
把1/3已打至企身C料放入A+B料裏輕輕拌匀。再把其余C料分2次放入。
Lightly fold into 1/3 of batter C into the mixture of A+B. Balance of C, can fold into the mixture in 2 times.
拌匀的粉槳放入已放不沾纸的烤盆上，用刮刀盡量刮平。注意四角要有足够粉桨。
Pour finished batter into a lined tray. Use a flat scraper to level the surface as much as you could. Important to make sure all four corners are filled evenly.
放入預熱160c(fan forced) 焗炉裏焗20-25一分。用手指輕按蛋糕面，如反彈至原位，蛋糕已熟。從焗盆取出放架上。把四邊不沾紙撕開待涼。
Put it in a preheated 160c( fan forced) oven to bake for 20-25 minutes. Use your gingers to lightly tap on top of the cake. If your cake is done, the finger mark should bounce back immediately. Take the cake out of the baking tray while it's still hot and peeled off the 4 sides baking paper to cool.
蛋糕涼後把底纸撕去。
Once the cake is completely cool. Peel off the paper completely.
均匀塗上饀料
Spread the fillings on evenly
從短的一邊逐少卷起成圓柱狀。
Rolled from the shorter side to form a log.
用不沾紙圍邊放雪柜定形2小时。
Wrap the cake with baking paper and lightly tight the cake. Put into the fridge to set for 2 hours.
