Nut Roll

An absolutely delicious confection, Nut Roll is made with a rich sponge cake and filled zuith cream and nuts. It is ideal for a party dessert, and looks most impressive. Vary the taste with the use of different nuts.


1 teaspoon vegetable oil

3 eggs

3 oz. soft brown sugar

2 oz.

½ cup hazelnuts, ground

2 oz. fresh white breadcrumbs

2 teaspoon rum essence

1 tablespoon cornflour

5 fl. oz. double cream

2 tablespoons icing sugar

2 tablespoon rum

12 oz. hazelnuts, chopped

4 whole hazelnuts

4 walnut halves

4 whole blanched almonds

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C). Lightly grease an 8- x 12-inch Swiss roll tin with half the oil. Line the tin with non-stick silicone paper or aluminium foil and brush with the remaining oil. Set aside.

Place the eggs and sugar in a large heatproof mixing bowl. Place the bowl over a pan half filled with hot water. Set the pan over low heat.

Using a wire whisk or rotary beater, beat the eggs and sugar together until the mixture is very thick and will make a ribbon trail on itself when the whisk is lifted. Remove the bowl from the sauce-pan. Using a metal spoon, fold in the ground hazelnuts, breadcrumbs and rum essence.

Pour the mixture into the prepared tin and smooth it down with a flat-bladed knife.

Place the tin in the centre of the oven and bake for 7 to 8 minutes or until the cake springs back when lightly pressed with a fingertip. Remove the tin from the oven.

Lay a piece of greaseproof or waxed paper, the same size as the cake, on a flat surface. Sprinkle it with the cornflour .

Turn the cake out on to the paper. Carefully remove the silicone paper or foil from the bottom of the cake.

With a sharp knife, make a shallow cut across the cake, about 2-inches from the end, to make the rolling easier. With the help of the greaseproof or waxed paper, carefully roll up the cake, Swiss roll style, with the paper inside. Set the roll aside to cool completely.

Meanwhile, make the filling. In a medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it is thick. Add the sugar and rum. Continue whisking until the cream forms still peaks. Fold in the chopped hazelnuts.

Carefully unroll the cake. Discard the greaseproof or waxed paper and, using a flat-bladed knife, spread half the cream tilling over the surface of the roll. Carefully roll it up again.

Place the roll on a serving plate. Spread the remaining cream filling over the top of the roll. Arrange the whole hazelnuts, walnuts and almonds decorativcly on top.

Serve immediately.