Cake: Hazelnut Roll

By fsilver4

You will need a hand held mixer for this recipe. You have to beat the eggs and sugar over simmering water for 10 minutes. Good luck if you think you have the muscle to try it without the electric!

Ingredients

• 3 eggs
• 1/3 cup caster sugar (superfine)
• 2 tablespoons flour
• 1/2 cup powdered hazelnuts
• 2/3 cup heavy cream
• Drop vanilla extract
• pinch ground cinnamon
• Cocoa powdered, for dusting

Preparation

Step 1

Preheat oven 400*

Butter and line an 8 x 12 jelly roll pan with parchment, then butter the parchment paper.

Put eggs and sugar in a glass or metal bowl over a pot of simmering water and beat until the mixture has tripled in volume and very thick and ribbony, it takes about 10 minutes. Remove from heat.

Sift flour and nuts over the batter and gently fold together. Pour the batter into the pan so that it is evenly distributed. Bake until slightly golden on top, 10 to 12 minutes.

Meanwhile, get set up for unmolding the cake; lay a damp tea towel on a cutting board or on the back of another baking sheet. When the cake comes out, flip it onto the towel, carefully peel off the paper, trim the edges if you want, and roll immediately. Set aside to cool to room temperature, about 5 minutes.

Whip the cream into stiff peaks with a hint of vanilla and a pinch of cinnamon. Unroll the cake. Sieve over a dusting of cocoa powder and spread the cream over the cake leaving about 1 inch from the border, and roll the cake up again, Set on a platter seam-side down. Sift over a little confectionary sugar and cocoa powder.