Ingredients:
4 eggs, separated
1/2 cup caster sugar
1/2 cup ground hazelnuts
1/4 cup self-raising flour
1 pint strawberries
1 tablespoon caster sugar
2/3 cup thickened cream
vanilla essence
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).
Servings: 6-8
Time preparation: 20 min.
Time total: 40 min.