Hazelnut Swiss Roll

Instructions

1. Separate the eggs.
2. Whisk yolks with 4 tbs hot water until fluffy.
3. Add 125 g sugar and vanilla and whisk until creamed.
4. Beat the egg whites separately and pour over the other creamed ingredients.
5. Combine flour, cornflour and baking powder and gently sift over the top.
6. Fold everything together carefully.
7. Spread the mixture evenly over a lined baking tray.
8. Preheat oven to 180˚C, 350˚F or gas 4 and bake for around 10-12 minutes.
9. Transfer the sponge base to a damp tea towel. Use the tea towel to roll up the sponge, and leave to cool.
10. Whip the cream with vanilla and 100 g of sugar.
11. Smash the hazelnuts and mix with the yoghurt and hazelnut spread in a food processor or with a stick blender.
12. Unroll the sponge, spread with the nut mixture, then the cream, and carefully roll it up again.
13. Refrigerate for at least 1 hour.