Blackberry Hazelnut Roulade
Elegant Blackberry Hazelnut Swirl
Ingredients:
For the Roulade:
4 large eggs
100g granulated sugar
100g self-raising flour
50g ground hazelnuts
1 teaspoon vanilla extract
Icing sugar, for dusting
For the Filling:
200ml heavy cream
2 tablespoons powdered sugar
150g blackberries
50g hazelnuts, toasted and chopped
Directions:
Preheat your oven to 180°C (350°F). Line a 33x23cm (13×9-inch) baking tray with parchment paper.
In a large bowl, beat the eggs and granulated sugar together with an electric mixer until pale and thick.
Gently fold in the self-raising flour, ground hazelnuts, and vanilla extract, being careful not to deflate the batter.
Pour the mixture into the prepared tray, spreading it evenly.
Bake for 10-12 minutes, or until the sponge is golden brown and springs back when touched.
Lay a clean tea towel on the work surface and dust it with icing sugar. Turn the sponge out onto the towel, peel off the parchment, and roll up the sponge with the towel from one short end. Allow to cool completely.
Whip the heavy cream with the powdered sugar until soft peaks form.
Unroll the cooled sponge and spread the whipped cream over it, leaving a border around the edges. Sprinkle the blackberries and chopped hazelnuts over the cream.
Roll the sponge back up, using the towel to help guide it into a tight roll.
Dust with icing sugar before serving.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 45 minutes
