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Hazelnut pinwheels
Hazelnut pinwheels
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Prep Time:
70 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Hazelnut pinwheels: Irresistible treats for your coffee break!
Ingredients:
  • Melted butter, to grease
  • 120g (3/4 cup) whole hazelnuts
  • 175g (3/4 cup) caster sugar
  • 5 eggs, separated
  • 40g (1/4 cup) self-raising flour
  • 125ml (1/2 cup) thickened cream
  • 20.00 gm caster sugar, extra
  • 155g (1/2 cup) chocolate hazelnut spread (Nutella brand)
Instructions:
  • Preheat the oven to 180°C. Grease a 24 x 30cm Swiss roll pan with melted butter and line it with non-stick baking paper, ensuring a perfect fit in the corners.
  • Evenly spread hazelnuts on a baking tray and toast in a preheated oven for 5 minutes until fragrant. Transfer the hazelnuts to a clean tea towel, rub to remove skins, then finely chop. Set aside.
  • In a bowl, use an electric beater to whip sugar and egg yolks until light and fluffy. Gently fold in flour and hazelnuts using a metal spoon.
  • Whip egg whites with an electric beater until soft peaks form in a clean, dry bowl. Gently fold whipped egg whites into hazelnut mixture using a metal spoon. Transfer the batter into the prepared pan. Bake in a preheated oven for 15 minutes or until a skewer inserted into the center comes out clean. Once baked, cover the cake with a clean tea towel and allow it to cool for 30 minutes. Finally, carefully remove the baking paper from the cake.
  • Beat cream with an electric beater until soft peaks form.
  • Prepare a piece of non-stick baking paper larger than the cake. Sprinkle the paper with the extra sugar. Put the cake onto the paper. Spread chocolate hazelnut spread and cream over the top. Trim the edges with a serrated knife. Roll firmly from the long edge closest to you to create a log. Wrap the baking paper around the log and position it seam-side down on a tray. Cover with plastic wrap and refrigerate for 30 minutes. Slice and serve.

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