Instructions: Preheat oven to 180c/350f/Gas 4.

1 Grease and line two 8" round cake tins with non-stick parchment. Leave about 2.5-1" collar of paper above the rim.

2 For the Sponge: Cream together the sugar and the butter until fluffy. Add the egg yolks and vanilla essence. Sift the flour and baking powder into the egg mixture, alternating with the milk. Divide the mixture between the tins and smooth with a spatula.

3 For the Meringue: In a clean, grease- free bowl, whisk the whites until stiff but not dry. Whisk in half the caster sugar and beat well to look glossy. Gradually fold in the remaining sugar.

4 Divide the mixture between the two tins, spreading evenly over the cake mixture to eliminate any air pockets. Bake for 45-50 minutes until golden brown.

5 Remove from the tins and cool on a wire rack. Put the whipping cream in a large bowl and whisk until just holding its shape. Soften the chestnut puree in another bowl and fold cream into it.

6 Sprinkle in the chocolate and stir gently. Fold in the rum. Pile the chestnut mix onto the meringue surface of one cake, smooth over, top with another cake and press down gently.

7 Pipe swirls of whipped cream onto the cake, and decorate each swirl with a marrons glace. Pipe into the centre of the cake with shavings of chocolate - use a potato peeler to do this. Dust lightly with unrefined golden icing sugar, if desired.

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