Spongy and full of hazelnut cream, this hazelnut cream swiss roll recipe pairs beautifully with a hot cup of coffee for an afternoon snack or dessert. It only uses six ingredients, making it an easy dessert to make on a whim.
To make the hazelnut cream swiss roll, you start by whipping egg whites with sugar and salt to stiff peaks before folding in the egg yolks and flour. Then, the batter gets spread on a baking sheet before being baked in the oven. Finally, the cake gets filled with hazelnut cream before being rolled up into a tight cake. A garnish of icing sugar is then all you will need to make this dessert ready for the table.
What is Hazelnut Cream Swiss Roll?
A hazelnut cream swiss roll is a thin sponge cake that is rolled up with a hazelnut cream filling. It is a six-ingredient cake recipe that is incredibly easy to make and pairs beautifully with tea or coffee, and a dusting of icing sugar to serve.
Pro Tips
- Bring the egg whites to room temperature as they will whip more easily.
- When you whip up the egg whites, make sure that the bowl and beaters to use are very clean and free of any oil residue to ensure that they whip up correctly.
- Gently fold the flour into the egg white mixture so the egg whites don’t deflate.
- Once the cake is baked, roll it up immediately and allow it to cool.
Frequently Asked Questions
Why Did the Egg Whites Not Whip Up?
If you find that your egg whites aren’t whipping up, it could be that some egg yolk got into them when you separated the eggs or that some oil residue got into the eggs from the bowl or beaters. Make sure that the egg whites don’t get contaminated in any way to ensure that they will whip up to stiff peaks.
Can I Add Another Filling to the Swiss Roll?
Yes, you can! Feel free to fill the roll with freshly whipped cream, jam, chocolate ganache, lemon curd, and more.
How Can I Tell the Swiss Roll is Baked?
You will be able to tell that the swiss roll is fully baked when it is no longer shiny on top and when it springs back when you press it with your finger. Don’t overbake the cake or else it will have a dry texture.
How to Store Hazelnut Cream Swiss Roll
Leftover hazelnut cream swiss roll can be tightly covered and stored at room temperature for up to 3 to 4 days.
Ingredients
How to Make Hazelnut Cream Swiss Roll
Preheat the oven to 374 F (190 C). In a large bowl, beat the egg whites with the salt until the mixture starts to foam.
Preheat the oven to 374 F (190 C). In a large bowl, beat the egg whites with the salt until the mixture starts to foam.
Continue beating, while gradually adding the sugar, until the mixture forms stiff peaks.
Continue beating, while gradually adding the sugar, until the mixture forms stiff peaks.
Whisk the egg yolks and gently fold it into the egg white mixture.
Whisk the egg yolks and gently fold it into the egg white mixture.
Sift in the flour and fold it until combined.
Sift in the flour and fold it until combined.
Spread the batter on a parchment-lined baking sheet and bake it for 12 minutes.
Spread the batter on a parchment-lined baking sheet and bake it for 12 minutes.
Carefully roll up the cake and allow it to cool for 15 minutes.
Carefully roll up the cake and allow it to cool for 15 minutes.
Unroll the cake and spread it with the hazelnut cream. Roll it up again and refrigerate it for 1 hour.
Unroll the cake and spread it with the hazelnut cream. Roll it up again and refrigerate it for 1 hour.
Serve dusted with powdered sugar.
Serve dusted with powdered sugar.
;Resize,width=767;)
