Ingredients for Hazelnut Sponge Roll With Strawberry Cream
- 6 large eggs, separated
- Caster Sugar
- 1 cup hazelnuts, finely ground
- Self Raising Flour
- Strawberry
- Cream
- Vanilla Essence
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How to Make Hazelnut Sponge Roll With Strawberry Cream
- Preheat oven to 375°F (190°C). Line a 15x10 inch baking sheet with parchment paper.
- In a bowl, whisk together the ground hazelnuts, flour, and baking powder.
- In a separate bowl, whisk together the egg yolks and ½ cup of sugar until pale and thick.
- In another bowl, beat the egg whites with the remaining ½ cup of sugar until stiff peaks form.
- Gently fold the dry ingredients into the egg yolk mixture, then carefully fold in the whipped egg whites until just combined.
- Spread the batter evenly onto the prepared baking sheet.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the strawberry cream: In a bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Using the kitchen towel, gently roll the cake from one of the short ends.
- Let it cool completely.
- Unroll the cake and spread the strawberry cream evenly over the surface.
- Reroll the cake and dust with powdered sugar before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
89g
Fat
33g
Carbs
10g
