Ingredients
- 4 eggs, separated
- 65g / 2½oz golden caster sugar
- 65g / 2½oz ground hazelnuts
- 150ml / ¼ pint double cream
- 100g / 4oz raspberries, fresh or frozen
- icing sugar, to decorate
Method
- Preheat the oven to 180C/350F/Gas 4. Line a 20 x 30cm / 8 x 12in roulade tin with non-stick baking paper. Set aside.
- Place the egg yolks and sugar in a bowl over a pan of gently simmering water and whisk until pale and thick. Remove from heat and whisk until it cools and has almost trebled in volume.
- Whisk the egg whites until stiff but not dry. Fold into the yolks along with the ground hazelnuts.
- Spread into the prepared tin and bake for 10–12 minutes until firm and golden. Turn out on to greaseproof paper sprinkled with icing sugar. Peel off the lining paper.
Notes
Method appears to be incomplete — the final step is cut off. The roulade is likely filled with whipped cream and raspberries before rolling. Decorate with icing sugar.