Heat the oven to 400 degrees F. Line an 8-inch by 12-inch/20 cm by 30 cm sided baking sheet with parchment which you've buttered on both sides. Put the eggs and sugar in a glass or metal bowl, set it over a pot with an inch/2.5 cm of simmering water in the bottom (do not let the bowl touch the water) and beat until tripled in volume and very thick and ribbony, like cake batter. This will take about 10 minutes. Remove from the heat.
Sift the flour and nuts over the
batter and gently fold together. Pour the batter into the pan so that it is evenly distributed. Bake until slightly golden on top, 10 to 12 minutes. Meanwhile, get set up for unmolding the
cake: lay a damp
tea towel on a cutting board or on the back of another baking sheet. When the cake comes out, flip it onto the towel, carefully
peel off the paper, trim the edges it you want, and roll immediately. Set aside to cool to room temperature, about 5 minutes.
Whip the cream into stiff peaks with a hint of vanilla and a pinch of cinnamon. Unroll the cake from the towel and set the towel aside.
Sieve over a dusting of cocoa powder and spread the cream over the cake leaving a 1-inch border, and roll the cake up again. Set on a platter seam-side down. Sift over a little icing sugar and
cocoa powder. Decorate with a button-row of
hazelnuts. Cover and refrigerate until eating, which you'll want to do the same day, preferably within a few hours. Alternatively, save the filling and rolling the cake until an hour or 2 before serving.
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By vpang0427
on June 14, 2012
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Very nice
By Sohaila27
on June 02, 2012
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This is the best and very simple recipe I have made with my 4 and 6 years old daughters. We had so much fun and the Hazelnut roll was delicious! Thanks Laura!
By gaea98
houston, tx
on March 31, 2012
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I just saw Laura making and am trying it right now! But instead of whipped cream I'm going to use dulce de leche for filling. The hazelnut/caramel combination should be wonderful! Thanks for these cake recipes that are not dependent on wheat flour!
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