Hazelnut Cake Roll
It may be finished with a light dusting of confectioners’ sugar just before serving or, spread a little of the whipped cream or white chocolate mousse on the outside and sprinkle with chopped hazelnuts.
Hazelnut Cake Roll
| Yield: 1 9†cake roll | # of Servings: 8 | Method: Separated Egg Sponge |
Ingredients
Cake:
6 large egg yolks
4 ½ tsp (.7 oz / 20 g) sugar
½ cup + 4 tsp (2.3 oz / 65 g) hazelnut flour
6 large egg whites
¼ tsp salt
3 tbl (1.5 oz / 43 g) sugar
Whipped Cream Filling:
1 ¼ cups (10 fl oz) heavy cream, well-chilled
3 tbl confectioners’ sugar
1 tsp vanilla extract
White Chocolate Mousse Base:
1 cup (8 fl oz) heavy cream
5.6 oz (159 g) Valrhona Ivoire white chocolate
White Chocolate Mousse:
1 cup (8 fl oz) heavy cream
1 ½ cup (12.65 oz / 359 g) white chocolate mousse base
Finishing:
Confectioners’ sugar, as needed, or
â…“ cup (1.25 oz / 36 g) hazelnuts, finely chopped
Special tools and equipment:
- 10 1/4†by 15 ¼ jelly roll pan
- Hand held or counter-top mixer with whisk attachment
- Parchment paper, cut to fit jelly roll pan
Pre-recipe preparations:
- If filling with White Chocolate Mousse, make the base the day before.
- Cut a sheet of parchment paper 9 ¼â€ by 14 ¼â€,
- Preheat oven to 375 °F
- Lightly butter the jelly roll pan, including the edges. Line bottom of pan with parchment, and butter it as well.
Directions:
Baking the cake:
- Place egg yolks and sugar in machine bowl and using wire whip beat egg yolks and sugar until thick and pale yellow.
- Remove bowl from machine and fold in hazelnut flour.
- In separate bowl with clean wire whip beat the egg whites on medium speed until frothy. Add salt.
- Continue beating whites until soft peaks form then slowly add the sugar.
- Beat just until medium stiff peaks. Do not overbeat.
- Stir ¼ of the whites into the yolk mixture to lighten, then fold in remaining whites just until blended and no white streaks remain.
- Pour batter into prepared jelly roll pan, and spread the batter evenly using an offset spatula.
- Bake for 12 to 14 minutes, until golden brown and firm to the touch.
- Remove from oven and place pan on cooling rack to cool completely.
Finishing with whipped Cream:
- In a chilled bowl, whip the cream, sugar and vanilla until firm. Set aside. Do not overbeat or the whipped cream will become grainy when it is spread on the cake.
- Place a 12†by 16†parchment sheet or 14 ½â€ by 9 ½â€ silpat on a clean counter with long side facing you and dust with confectioners’ sugar.
- Run a knife around the edges of the cake to loosen any spots where it may be adhered to the pan.
- Place the pan upside down directly over the sugar-dusted sheet and lightly knock the back, if necessary, to have the cake release from the pan.
- Pull the parchment paper off the cake.
- Using an offset spatula, spread the whipped cream evenly over the cake roll.
- Turn the cake so the short side is facing you and, using the paper or silpat as a guide, gently begin rolling into a tight cake roll. Place a spatula underneath and remove to an oval platter or cutting board. Refrigerate.
- Dust with confectioners’ sugar right before serving. Cut slices with a serrated knife.
- Serve with assorted berries.
Finishing with white chocolate mousse:
- In a chilled bowl, whip the heavy cream until it just starts to thicken.
- With machine on low speed, pour in the mousse base. Stop machine and scrape sides and bottom of bowl with plastic spatula.
- Whip the mousse on medium speed just until it thickens and holds its shape, about 50 seconds.
- Place a 12†by 16†parchment sheet or 14 ½â€ by 9 ½â€ silpat on a clean counter with long side facing you and dust with confectioners’ sugar.
- Run a knife around the edges of the cake to loosen any spots where it may be adhered to the pan.
- Place the pan upside down directly over the sugar-dusted sheet and lightly knock the back, if necessary, to have the cake release from the pan.
- Pull the parchment paper off the cake.
- Using an offset spatula, spread the mousse evenly over the cake roll.
- Turn the cake so the short side is facing you and, using the paper or silpat as a guide, gently begin rolling into a tight cake roll.
- Place a spatula underneath and remove to an oval platter or cutting board. Refrigerate.
- Dust with confectioners’ sugar right before serving. Cut slices with a serrated knife
- Serve with assorted berries.
Sources:
Online sources of hazelnut flour include my favorite brand, roasted Italian hazelnut flour from L’Epicerie (https://www.lepicerie.com/) , an online pastry ingredient distributor. Another online source is nuts.com. In store, it is available at Trader Joe’s and stores carrying Rob’s Red Mill brand.
