Hazelnut Sponge Roll With Strawberry Cream

Recipe by Karin...
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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