Prep time:

Cooking time: 10 minutes

Total time:

Serves: 10

4 Medium Eggs

120g Caster Sugar

100g Plain Flour

20g Cocoa Powder

25g Hazelnuts, finely chopped and roasted

225ml Double Cream

½ Tin of Carnation Caramel

50g Hazelnuts, finely chopped and roasted

Caramel/chopped hazelnuts, for decoration

Lorna is currently studying Patisserie at Le Cordon Bleu London. Through her company, Yumptious, she is available to supply to local food establishments, attends food events and is able to create a selection of cakes and desserts for any special occasion.

  1. Preheat the oven to 200°C/180°C fan/gas 6.
  2. Grease, and line the baking tray with greaseproof paper.
  3. To make the sponge, sift together the flour and cocoa powder twice, set aside. Place the eggs and sugar in a heatproof bowl; whisk to combine.
  4. Place the bowl over a bain-marie, on a low heat, whisk continuously for 5-8 minutes, or until the mixture becomes light and doubles in volume. Do not allow it to become too hot.
  5. Remove the bowl from the bain-marie and continue to whisk by hand, or with an electric whisk on high speed, until cool. The batter should fall in a ribbon from the whisk and remain on the surface of the mixture for 4-5 seconds.
  6. Gently fold in the sifted flour and cocoa powder, and hazelnuts, adding it in 3 stages. Pour the mixture onto the lined baking tray and spread evenly with a palette knife. Clean the edges of the tray.
  7. Bake for 8-10 minutes, or until the surface is risen and firm but springy to the touch.
  8. Immediately flip the sponge out onto a wire rack, lined with greaseproof paper, and cool. Peel back the greaseproof paper as soon as possible.
  9. To make the filling, whisk the cream in a medium-sized bowl until it holds its shape.
  10. To assemble, spread the cold sponge evenly with the whipped cream, leaving a 2cm margin along the two shorter ends. Place the caramel in a piping bag and generously drizzle all over the cream. Sprinkle liberally with chopped hazelnuts.
  11. Starting from one end with the cream free margin roll up the swiss roll to encase the filling using the paper to help. Chill in the fridge until ready to serve, then with a sharp serrated knife remove the ends, then top with additional caramel and chopped hazelnuts.. The swiss roll will keep in the fridge for 2 days wrapped well in clingfilm.

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