Raspberry and Hazelnut Delight Roll

Yet another wonderful recipe from an old Farmer’s Weekly collection. I do love them and you can guarantee success. But one thing, for sure, when this recipe was printed about fifty years ago, electric mixers were few and far between. There is no way I would like to make this by hand!

Before starting make sure everything is to hand a ready to go.

You will need a Swiss roll tin, although the recipe suggests using a tray of double greaseproof paper on a baking sheet if none available. No parchment then either. 

Lightly oil the tin and line with parchment, oil that, then lightly dust with some flour and caster, tossing it around and tipping off the excess.

You will need two small mixing bowls. Pre heat your fan oven to 170C

3 large eggs, separated [whites in one bowl, yolks in the other]

3 oz caster sugar

grated rind and juice of half a lemon [or whole from a small lemon]

2 oz SR flour

1 tablespoonful of ground hazelnuts

filling

about 6 fl oz double cream, 

few drops of vanilla extract

a small tablespoonful icing sugar 

about 1oz chopped hazelnuts

8 oz fresh raspberries

Whisk the egg whites to stiff peaks. Add the caster sugar to the bowl with the yolks and whisk until thick and pale, add the lemon zest and juice and continue whisking, then add the ground hazelnuts and flour. Fold in the egg whites and tip into your prepared tin and level off. Bake for about 14-15 mins.

Meanwhile - you will know the routine. Place a damp clean tea towel on your work top, cover with a piece of parchment, then dust that with some caster sugar.

When the roll is ready, invert immediately onto the caster sugar covered sheet, and place little slits in the edges of one end, and roll up, keep the damp tea towel around the roll until cold.

Whip the cream, vanilla and icing sugar lightly - not too stiff, add the raspberries and unroll the roll, cover with the raspberry nutty cream and re roll.

Dust with a little icing sugar and enjoy!!! Sprinkle over a few more nuts if you wish.

A fab cake and so delish. A BIG yum