Hazelnut Sponge Roll With Strawberry Cream Recipes

HAZELNUT SPONGE ROLL WITH STRAWBERRY CREAM

Steps:

• Also need 1 swiss roll tin, greased and lined with baking paper.
• Hull and slice a little over 1/2 punnet strawberries (sufficient to make up to 1 cup).
• Sprinkle with caster sugar.
• Whip the cream SOFTLY.
• Add vanilla essence, sliced strawberries and any syrup'residue' in the bottom of the bowl from the berries.
• Beat for a few seconds, mashing the strawberries into the cream.
• Separate eggs.
• Put YOLKS in small bowl, and WHITES into larger bowl.
• Whisk YOLKS and sugar until thick and creamy.
• Add hazelnuts and flour.
• Beat egg WHITES separately until stiff.
• Add a spoonful of the beaten egg whites to the yolks to soften slightly.
• Fold the yolk/hazelnut mixture gently through the the remaining beaten egg whites.
• Brush paper-lined swiss roll tin lightly with melted butter.
• Place the sponge mixture into the tin and spread quickly to the edges.
• Bake in a moderate oven for about 15-20 minutes.
• Turn out onto a clean TEATOWEL sprinkled well with sugar.
• Roll up (from the longest side).
• Roll the cloth INTO the cake!
• NOTE: be careful NOT to roll TOO tightly as this will cause the sponge to flatten.
• Hold hot cake for a few seconds, then gently UNroll- to remove the teatowel.
• Roll sponge back up and leave till cold, then unroll sufficiently enough to fill with the Strawberry Cream.
• Cut into thick slices and serve with the remaining strawberries (whole or halved).

SPONGE CAKE ROLL

Steps:

• Preheat oven to 350°F.
• Line the bottom of a jelly roll pan with parchment paper then grease.
• Sift together flour, baking powder, and salt in a small bowl.
• Beat egg yolks, sugar, and vanilla extract in a small bowl.
• Beat egg whites until stiff peaks form. Fold in yolk and flour mixture.
• Bake 20 minutes or until golden brown. Cool 5 minutes in pan, unmold and roll into roll starting from the short side(with paper still on) and refrigerate 5 minutes.
• Roll cake out and spread with cream then carefully roll up. Frost outside with cream and garnish with fresh strawberries.
• For sweetened cream beat whipping cream on low speed until frothy.
• Add sugar and flavoring and continue beating until soft peaks form (for best results freeze bowl and beaters before using).

STRAWBERRY CREAM CAKE ROLL

Steps:

• In a bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375° for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners' sugar. Peel off paper from cake; roll up cloth and cake. Cool. , For filling, whip cream, sugar and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners' sugar; garnish with strawberries, and additional whipped cream if desired.

SCHAUM TORTES WITH STRAWBERRY CREAM

Steps:

• Preheat the oven to 250 degrees.
• Line a baking sheet with parchment paper.
• Bring water to a simmer in the bottom pan of a double boiler, add the egg whites and confectioners’ sugar to the top pan, and cook, whisking constantly, until the mixture is very thick and will hold its shape, about 10 minutes.
• Whisk in the vanilla, remove from the heat, and set aside until cool enough to handle.
• Spoon the mixture, in batches if necessary, into a pastry bag fitted with a decorative tube (or form a rectangle of waxed paper into a funnel shape and snip off the pointed end to make a pastry tube).
• Pipe onto the parchment-lined baking sheet 8 meringue circles each about 4 inches in diameter.
• Pipe more meringue into the center of each circle to form the bottom of the basket.
• In a circular motion, pipe more meringue around the perimeter of each basket to make the sides of the basket.
• Bake for 45 minutes to 1 hour, or until the meringues are set and crisp on the outside.
• Remove from the oven and set aside to cool to room temperature.
• (The meringues may be made several days ahead and kept in an airtight tin.).
• MAKE THE FILLING: Reserve 8 perfect strawberries for garnish.
• Mash the remaining strawberries with a potato masher in a large bowl.
• Stir in the lemon juice and then the sugar.
• Taste, and add more sugar if you like.
• Beat the cream until it holds soft peaks.
• Fold the whipped cream into the strawberry mixture.
• Place the meringues on individual plates, spoon the strawberry mixture into the baskets, garnish each serving with a fresh strawberry, and serve.