Chocolate Hazelnut Cream Roulade by sandra Alicante

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Chocolate Hazelnut Cream Roulade
Submitted by sandra Alicante on May 24, 2011 at 2:02 pm

DESCRIPTION
Light fluffy sponge, filled with flavoured cream, so light and airy you won't notice it going down....

SUMMARY
Yield 6 slices Source me! File under cakes, chocolate

INGREDIENTS
http://www.sandrascookbook.com/recipe.php?id=152

INSTRUCTIONS
http://www.sandrascookbook.com/recipe.php?id=152

Light airy sponge filled with flavoured whipped cream. So light you could eat quite a lot of it...If you don't have large eggs, add an extra one.
submitted by Sandra (0) on 24th May 2011
Ingredients

3 large eggs3 ounces sugar3 ounces plain flour¼ tsp baking powder1 ounce cocoa powder or chocolate powderfew drops of LorAnn Chocolate Hazelnut flavouring
filling
½ pt whipping creamChocolate powder (2 tbsp or to taste)few drops of LorAnn flavouring as above.Sugar (to taste, if wanted) Opt.icing sugar for rolling
Method

Line a greased roll tin with greaseproof paper. Grease the paper.Whisk eggs and sugar together until VERY thick and pale, your whisk should leave a trail.Add flavouring and mix well.Fold in sieved mix of cocoa and flour and baking powder, don't stir as you will knock air out.Carefully pour into lined tin and bake in the upper 3rd of the oven at 180c for about 10- 15 min until JUST firm when pressed in the middle with a finger. Do lot leave unattended (I found to my cost) as it goes from raw to cooked rather fast!Turn out onto an icing sugared tea towel.Roll up hot cake into the towel and leave to cool on a wire rack.
Filling
Whip cream, chocolate powder, sugar and flavouring till it is thick.Use to spread over the cold, unwrapped cake.Re roll the cake, leaving the last edge underneath.Transfer to a plate to serve, sprinkle with icing sugar.

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