Total Calories: 198
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.
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