Hazelnut Sponge Roll With Strawberry Cream Food

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.

SWISS ROLL

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
• Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.
• While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.
• Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.

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 HAZELNUT TART

Steps:

• Heat oven to 190C/170 fan/gas 5. Tip the flour and ground hazelnuts into the food processor and add the butter. Process until it looks like fine crumbs, then add the sugar and mix briefly. Add the egg yolk and 1-2 tbsp cold water, then pulse to a firm dough.
• Knead the dough briefly on a lightly floured surface, then roll out and use to line a 23-24cm loose-based flan tin. Using a sharp knife, trim off the excess pastry, then chill for 15 mins. Line pastry case with a round of baking parchment and fill with baking beans. Bake for 15 mins, then remove the paper and beans and cook for a further 5-7 mins until the pastry is cooked and pale golden.
• Put the toffees and milk in a small pan and gently heat, stirring until the toffees have melted and you have a smooth glossy sauce. Set aside.
• Beat the mascarpone with the icing sugar to loosen it. Whip the cream until it just holds its shape, then fold into the mascarpone. Slice half the strawberries and mix into the cream. Remove the pastry case from the tin and set on a serving plate. Spread two-thirds of the toffee sauce over base, then spoon over the mascarpone.
• Slice the remaining strawberries and scatter over the filling. Drizzle the rest of the toffee sauce over the strawberries and sprinkle with the hazelnuts.

HAZELNUT-RASPBERRY JELLY ROLL

Steps:

• Make the cake: Preheat oven to 400 degrees. Coat an 11 1/2-by-17-inch rimmed baking sheet (1/2 inch deep) with cooking spray, and line with parchment. Coat parchment with spray, and dust with flour, tapping out excess. Bring a pot of water to a simmer. Meanwhile, pulse hazelnuts, flour, and salt in a food processor until nuts are finely chopped, about 1 minute. Sift flour mixture, discarding any pieces of nuts in sieve.
• Whisk together eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan of simmering water, until sugar dissolves and mixture is warm, about 2 minutes. Remove from heat. Beat with a mixer on medium speed 2 minutes. Raise speed to high, and beat until pale and fluffy, about 4 minutes. Sprinkle flour mixture on egg mixture in 3 additions, folding with a rubber spatula and drizzling in butter toward end of last addition. Spread batter in pan, and bake until top is golden, 7 to 8 minutes.
• Loosen cake from pan with a paring knife. Dust a clean kitchen towel with confectioners' sugar, and invert cake onto towel. Peel off parchment. Starting from a short side, tightly roll up cake in towel. Let cool completely, about 1 1/2 hours.
• Make the filling: Unroll cake, and spread with jam, leaving a 1/4-inch border on all sides. Beat cream with liqueur until medium peaks form. Spread cream over jam, leaving a 1-inch border on all sides. Starting from a short side, roll up cake as tightly as possible. Place cake, seam side down, on a baking sheet or in a platter. Refrigerate at least 1 hour and up to 4 hours. Dust with confectioners' sugar, slice, and serve.

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.

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).