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Roll: Hazelnut Cake Roll

Source of Recipe

BH&G


List of Ingredients

1/2 cup all-purpose flour
1 tsp. baking powder
4 egg yolks
1/2 tsp. vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1 recipe Cream Cheese Icing (see below)
1 cup chopped toasted
hazelnuts (filberts) or
almonds
1 recipe Chocolate Glaze * (see below)
Powdered sugar
Hazelnuts (filberts) (optional)
Sliced kamquats (optional) Fresh
raspberries (optional)




Recipe

Grease and lightly flour a 15x10x1-inch jelly-roll pan; set pan aside. Stir together flour and baking powder; set aside.

In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or till thick and lemon-colored. Gradually add the 1/3 cup granulated sugar, beating on high speed till sugar is almost dissolved.

Thoroughly wash the beaters. In another bowl beat egg whites on medium speed till soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating till stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle dry mixture over egg mixture; fold in gently just till combined. Spread batter evenly in the prepared pan.

Bake in a 375 [degrees] oven for 12 to 15 minutes or till cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the cake's short sides (see photo, left). Cool on a wire rack. Unroll cake; remove towel.

Spread cake with Cream Cheese Icing to within 1 inch of edges. Sprinkle with 1 cup chopped hazelnuts or almonds. Roll up cake. Cover and chill till serving time.

To serve, drizzle with Chocolate Glaze and sift powdered sugar over the top. If desired, garnish with hazelnuts, sliced kumquats, and fresh raspberries. Slice the cake to serve.

YIELD: 10 Servings

Cream Cheese Icing: In a small mixing bowl beat half of an 8-ounce package cream cheese, softened, with an electric mixer on medium speed till light and fluffy. Gradually beat in 1 cup sifted powdered sugar and 1 1/2 teaspoons dark rum, hazelnut liqueur, or water, till icing is smooth.

* Chocolate Glaze: In a small saucepan melt 1 ounce semisweet chocolate, cut up, and 1 tablespoon margarine or butter over low heat, stirring frequently. Remove from heat. Stir in 1/2 cup sifted powdered sugar, 1 tablespoon light-colored corn syrup, and 1 teaspoon hot water. Stir in additional hot water, 1 teaspoon at a time, if needed, to make a glaze of drizzling consistency.

Nutrition facts per serving: 321 car., 15 g total fat (5 g sat. fat), 101 mg chol., 109 mg sodium, 43 g carbo., 1 g fiber, and 6 g pro. Daily Values: 18% vit. A, 0% vit. C, 6% calcium, and 8% iron.