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Ingredients
| eggs: 4 (separated) |
| caster sugar (superfine): 1/2 cup |
| hazelnuts - filberts (ground): 1/2 cup |
| self-rising flour (sifted): 1/4 cup |
| strawberries (whole): 1 pt |
| caster sugar (superfine): 1 Tbl |
| thick cream: 2/3 cup |
| pure vanilla extract |
Hazelnut Sponge Roll With Strawberry Cream
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
7 serving(s)
Tags
- 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).