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1
Also need 1 swiss roll tin, greased and lined with baking paper.
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2
Hull and slice a little over 1/2 punnet strawberries (sufficient to make up to 1 cup).
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3
Sprinkle with caster sugar.
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4
Whip the cream SOFTLY.
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5
Add vanilla essence, sliced strawberries and any syrup'residue' in the bottom of the bowl from the berries.
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6
Beat for a few seconds, mashing the strawberries into the cream.
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7
Separate eggs.
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8
Put YOLKS in small bowl, and WHITES into larger bowl.
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9
Whisk YOLKS and sugar until thick and creamy.
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10
Add hazelnuts and flour.
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11
Beat egg WHITES separately until stiff.
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12
Add a spoonful of the beaten egg whites to the yolks to soften slightly.
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13
Fold the yolk/hazelnut mixture gently through the the remaining beaten egg whites.
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14
Brush paper-lined swiss roll tin lightly with melted butter.
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15
Place the sponge mixture into the tin and spread quickly to the edges.
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16
Bake in a moderate oven for about 15-20 minutes.
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17
Turn out onto a clean TEATOWEL sprinkled well with sugar.
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18
Roll up (from the longest side).
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19
Roll the cloth INTO the cake!
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20
NOTE: be careful NOT to roll TOO tightly as this will cause the sponge to flatten.
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21
Hold hot cake for a few seconds, then gently UNroll- to remove the teatowel.
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22
Roll sponge back up and leave till cold, then unroll sufficiently enough to fill with the Strawberry Cream.
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23
Cut into thick slices and serve with the remaining strawberries (whole or halved).
