Hazelnut Sponge Roll with Strawberry Cream
Indulge in the delicate elegance of this Hazelnut Sponge Roll with Strawberry Cream—a show-stopping dessert that's as light as it is luscious. Featuring a tender sponge cake made with a combination of hazelnut flour and all-purpose flour, this roll delivers a subtle nutty flavor and airy texture that melts in your mouth. The filling, a dreamy blend of freshly whipped cream and finely chopped strawberries, brings a burst of sweetness and vibrant fruitiness to every bite. Rolled to perfection and dusted with powdered sugar, this dessert not only looks stunning but also comes together in just 30 minutes, making it ideal for entertaining or special occasions. Serve chilled for a refreshing treat that highlights the harmony of nutty, creamy, and fruity flavors in every slice. Perfect for holiday gatherings, birthdays, or an elegant tea-time indulgence!
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Recipe Information
Ingredients
- 4 large Eggs
- 100 grams Granulated sugar
- 50 grams All-purpose flour
- 50 grams Hazelnut flour
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 200 ml Heavy cream
- 30 grams Powdered sugar
- 150 grams Strawberries, finely chopped
- 10 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line a 10x15 inch jelly roll pan with parchment paper.
In a large mixing bowl, whisk the eggs and granulated sugar together using an electric mixer on high speed until the mixture becomes pale, thick, and triples in volume (about 5-7 minutes).
Sift the all-purpose flour, hazelnut flour, and baking powder into the bowl. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Add the vanilla extract and give the batter one final gentle fold.
Pour the batter evenly into the prepared pan, smoothing the surface with a spatula. Bake in the preheated oven for 8-10 minutes, or until the sponge is springy and a toothpick inserted into the center comes out clean.
While the sponge is baking, place a clean kitchen towel on your countertop and generously dust it with powdered sugar.
Once the sponge is baked, immediately invert it onto the prepared towel and carefully peel away the parchment paper. Roll the cake up gently (along with the towel) from the short side to form a log. Let it cool completely while rolled.
For the filling, whip the heavy cream and powdered sugar together in a chilled bowl until soft peaks form. Fold in the finely chopped strawberries.
Once the sponge is completely cool, carefully unroll it and spread the strawberry cream evenly over the surface, leaving a small margin at the edges.
Gently re-roll the sponge without the towel, being careful not to squish the filling. Transfer the roll to a serving plate, seam side down.
Dust the top of the roll with powdered sugar and garnish with extra strawberries if desired. Slice and serve chilled.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 150.5 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 201 mg | 15% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
