Hazelnut Sponge Roll With Strawberry Cream

Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a moist and very light Hazelnut Sponge filled with Strawberry cream. Just PERFECT for a dinner party, and can be prepared in advance. It looks very impressive too!!

Directions

  1. Also need 1 swiss roll tin, greased and lined with baking paper.
  2. Hull and slice a little over 1/2 punnet strawberries (sufficient to make up to 1 cup).
  3. Sprinkle with caster sugar.
  4. Whip the cream SOFTLY.
  5. Add vanilla essence, sliced strawberries and any syrup'residue' in the bottom of the bowl from the berries.
  6. Beat for a few seconds, mashing the strawberries into the cream.
  7. Separate eggs.
  8. Put YOLKS in small bowl, and WHITES into larger bowl.
  9. Whisk YOLKS and sugar until thick and creamy.
  10. Add hazelnuts and flour.
  11. Beat egg WHITES separately until stiff.
  12. Add a spoonful of the beaten egg whites to the yolks to soften slightly.
  13. Fold the yolk/hazelnut mixture gently through the the remaining beaten egg whites.
  14. Brush paper-lined swiss roll tin lightly with melted butter.
  15. Place the sponge mixture into the tin and spread quickly to the edges.
  16. Bake in a moderate oven for about 15-20 minutes.
  17. Turn out onto a clean TEATOWEL sprinkled well with sugar.
  18. Roll up (from the longest side).
  19. Roll the cloth INTO the cake!
  20. NOTE: be careful NOT to roll TOO tightly as this will cause the sponge to flatten.
  21. Hold hot cake for a few seconds, then gently UNroll- to remove the teatowel.
  22. Roll sponge back up and leave till cold, then unroll sufficiently enough to fill with the Strawberry Cream.
  23. Cut into thick slices and serve with the remaining strawberries (whole or halved).
Most Helpful

I was browsing for sponge roll recipes and found this. Tried this yesterday and it was fantastic. The sponge was super moist, and tasted so much nicer than the regular sponge. I reduced the sugar by 20% (to make it less sweet) and it worked out quite well. Thanks for posting this recipe.

cosmicfriendly June 26, 2010

I prepared this for Easter. I didn't have hazlenuts, so I substituted ground walnuts. It was really really moist and delicious! It disappered in a flash! Will definately make it again soon, with hazlenuts this time! Thanks for the great instructions! Muchmom

Muchmom March 29, 2005