Hazelnut Sponge Roll With Strawberry Cream 🍓
Description:
Indulge in the delightful combination of a moist and light Hazelnut Sponge, generously filled with luscious Strawberry Cream. This dessert is an absolute showstopper, perfect for any dinner party or special occasion. Plus, you can easily prepare it in advance to save time without compromising on taste or presentation.
Nutritional Information:
- Calories: 307.7
- Fat Content: 18.6g
- Saturated Fat Content: 6.7g
- Cholesterol Content: 170.6mg
- Sodium Content: 122.5mg
- Carbohydrate Content: 30.1g
- Fiber Content: 2.4g
- Sugar Content: 22.3g
- Protein Content: 7.4g
Ingredients:
- 4 eggs
- 1/2 cup caster sugar
- 1/2 cup hazelnuts
- 1/4 cup self-raising flour
- 1 cup strawberries (plus extra for garnish)
- 1 cup heavy cream
- 2/3 cup caster sugar
- Vanilla essence
Additional Requirements:
- 1 Swiss roll tin, greased and lined with baking paper
- Clean tea towel
Instructions:
| Step | Instructions |
|---|---|
| 1 | Preheat your oven to 180°C (350°F). Grease and line a Swiss roll tin with baking paper. |
| 2 | Hull and slice a little over half of a punnet of strawberries, enough to make up 1 cup. Sprinkle them with caster sugar and set aside. |
| 3 | In a mixing bowl, whip the heavy cream until soft peaks form. Add vanilla essence, sliced strawberries, and any syrup from the strawberries. Beat for a few seconds until the strawberries are incorporated into the cream. |
| 4 | In another bowl, separate the egg yolks and whites. Whisk the yolks with caster sugar until thick and creamy. |
| 5 | Add hazelnuts and self-raising flour to the yolk mixture and combine well. |
| 6 | In a separate clean bowl, beat the egg whites until stiff peaks form. Gradually fold the yolk mixture into the beaten egg whites, being careful not to deflate the mixture. |
| 7 | Lightly brush the paper-lined Swiss roll tin with melted butter. Pour the sponge mixture into the tin and spread it evenly to the edges. |
| 8 | Bake in the preheated oven for about 15-20 minutes, or until the sponge is golden and springs back when touched lightly. |
| 9 | While the sponge is baking, prepare a clean tea towel by sprinkling it generously with sugar. |
| 10 | Once baked, carefully turn the sponge out onto the prepared tea towel. Roll it up gently, starting from the longest side, and roll the cloth into the cake. |
| 11 | Be cautious not to roll too tightly, as this may cause the sponge to flatten. Hold the hot cake for a few seconds, then gently unroll it to remove the tea towel. |
| 12 | Allow the sponge to cool completely, then carefully unroll it just enough to fill it with the strawberry cream mixture. |
| 13 | Spread the strawberry cream evenly over the sponge, leaving a small border around the edges. |
| 14 | Roll the sponge back up, this time without the tea towel, and transfer it to a serving platter. |
| 15 | Garnish with additional sliced or whole strawberries, and dust with powdered sugar if desired. |
| 16 | Slice the Hazelnut Sponge Roll into thick slices and serve immediately. Enjoy the heavenly combination of flavors! |
Recipe Notes:
- Ensure the egg whites are beaten until stiff peaks form for a light and airy sponge.
- Be gentle when folding the yolk mixture into the beaten egg whites to maintain the sponge’s fluffy texture.
- Rolling the sponge while it’s still warm helps prevent cracking.
- Allow the sponge to cool completely before filling it with the strawberry cream to avoid melting the cream.
