Coffee & Hazelnut Roulade

For the sponge

• 4 eggs
• 3/5c caster sugar
• 4/5c plain flour
• 2 1/2 tbsp hazelnut meal
• 1 1/2 tbsp cocoa powder
• 1 tbsp instant coffee powder
• 1 tsp baking powder
• 1/4 tsp salt

For the filling:

• 6 3/4oz double cream (heavy cream)
• 1 espresso shot (2 tbsp strong coffee)
• 1 tbsp honey
• 2/5c roasted Oregon hazelnuts, chopped
• 1/5c icing sugar (for decoration)

Here’s how

1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas mark 4.
2. In a large bowl, whisk the eggs and sugar together until light, fluffy, and pale in color.
3. In a separate bowl, sift together the flour, hazelnut meal, cocoa powder, coffee powder, baking powder, and salt.
4. Gently fold the dry ingredients into the egg mixture using a metal spoon, being careful to keep as much air in the batter as possible.
5. Line a 20cm x 30cm (8” x 12”) baking tray with parchment paper and pour the batter in, spreading evenly.
6. Bake for 12–15 minutes until just set and springy to the touch.
7. Remove from the oven and carefully turn the sponge out onto a clean tea towel.
8. Peel off the parchment paper, then roll the sponge up inside the tea towel while still warm. This helps it hold its shape.
9. Leave to cool completely before filling.
10. Whip the double cream until it reaches soft peaks.
11. Stir in the honey and espresso for a beautifully smooth, coffee-infused cream.
12. Gently unroll the cooled sponge and spread the coffee cream evenly over the surface.
13. Scatter the roasted Oregon hazelnuts across the filling for added crunch and nutty richness.
14. Carefully roll the roulade back up, ensuring a tight, neat swirl. Place in the fridge for at least 1 hour to set.
15. Before serving, dust with icing sugar for a beautiful finishing touch. Slice into portions and enjoy with a fresh cup of coffee!