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Coffee-Hazelnut Roll

Spongecake Roll


  • 4 large eggs, at room temperature
  • 2/3 cup sugar
  • 1 tsp. vanilla extract
  • 2/3 cup flour
  • 1/4 cup confectioners' sugar


Heat oven to 350 degrees F. Grease bottom and sides of jellyroll pan. Line with waxed paper. Grease paper. Beat eggs and sugar in large bowl with electric mixer on high 8-10 minutes until very thick and tripled in volume. Beat in vanilla. Sprinkle flour over top; fold in gently with a rubber spatula just until blended. Spread batter in pan. Bake 13-15 minutes until cake is golden around edges. Cool in pan on wire rack 10 minutes or until pan can be handled without pot holders. Meanwhile lay a cloth kitchen towel on countertop. Sprinkle evenly with confectioners' sugar that has been put through a strainer. Invert cake on towel and remove pan. Peel off waxed paper. Roll up cake and towel from a narrow end of cake. Cake must be at room temperature before you unroll and fill. When ready to fill, unroll. Spread filling to within 1 inch of all sides. Reroll gently, starting at same end as when cake was originally rolled. Slice with a serrated knife.


Coffee-Hazelnut Roll

(Variation #2 on Spongecake Roll)


  • 1 cup heavy (whipping) cream
  • 2 Tbsp. sugar
  • 1 Tbsp. instant coffee powder or granules
  • 1/2 tsp. vanilla
  • 2/3 cup toasted hazelnuts or almonds, chopped
  • 1 ready-to-fill Spongecake Roll
  • Whole hazelnuts or almonds (opt.)


Beat all filling ingredients except chopped nuts in a medium size bowl with electric mixer until stiff peaks form when beaters are lifted. Reserve 1/3 cup for garnish. Fold chopped nuts into remaining filling. Unroll cake, fill and reroll. Transfer to serving platter. Garnish with dollops of reserved cream and whole nuts. May be refrigerated up to 2 hours.

By Robin from Washington, IA

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