The Art of Making a Delicious Swiss Roll with Hazelnut Praline Filling

To start making this scrumptious dessert, we need to consider the oven temperature and timing precision is crucial. The ideal temperature for baking a cake like this is 180 degrees Celsius. As for the baking time, it's essential to be precise, so aim for eight, nine, or ten minutes, depending on the thickness of the sponge. When you press the top gently with your finger, it should bounce back, indicating that it's cooked through.

While the cake is baking in the oven, we can prepare our hazelnut praline filling. This soft sponge needs some texture, which we'll obtain from adding more hazelnuts to the mixture. We'll also use hazelnut milk to add a nutty flavor. To make the caramel sauce, bring caster sugar and just enough water to cover it in a small pan to a boil, then bubble it until it reaches a deep golden color. Remove the nuts from the oven and mix them with the hazelnuts, then lay them out on a tray.

As the sponge is baking, we can start preparing the tea towel that will help keep the cake moist. Dampen a tea towel by wringing it out as much as possible, but not too wet, then lay it flat on a work surface. Place a piece of grease-proof paper over the top and sprinkle with sugar to prevent sticking. This step is crucial, as we don't want our Swiss roll to stick to the paper.

Now that the cake is done baking, it's time to remove it from the oven and let it cool slightly. Hold off for another 5 seconds before swilling it one last time, just to ensure it's not too dark. Then, carefully place the sponge onto some silicon paper using a spatula or spoon. This is where patience comes in – we need to wait for eight, nine, or ten minutes for the cake to cool and set.

Once the cake has cooled slightly, it's time to flip it upside down onto a clean surface dusted with confectioner's sugar. Use a knife or offset spatula to peel off the paper without breaking the sponge. While still warm, gently roll up the sponge using grease-proof paper, keeping it tight and even. The tea towel will help keep the cake moist but prevent sticking to the other side.

Now that our Swiss roll is ready, we can prepare the filling by hacking the hazelnut praline into small pieces as finely as possible. We'll also add a generous sprinkle of coffee and hazelnuts on top for added flavor and texture.

The final step is to assemble the cake by rolling it up from the thin end to the thick end. As we roll, gently pack the filling into the sponge, allowing it to settle nicely. When you cut a slice, the creamy filling should be visible, and the hazelnut crunch will provide the perfect texture. This Swiss roll is dairy-free, making it accessible to those with dietary restrictions.

As we finish our beautiful Swiss roll, take a moment to appreciate its softness, lightness, and the delightful combination of flavors from the coffee, hazelnuts, and vanilla. It's no wonder this cake will be a hit at any gathering – it's truly a masterpiece of culinary art.

"WEBVTTKind: captionsLanguage: enit's your turn to host this month's dinner club for you and your mates you got your three courses nailed but the day before Jeremy casually mentions that his new girlfriend is dairy-free Jeremy you idiot don't fret check out this hazelnut swiss roll recipe it's a showstopper delicious easy and your mates won't even notice it's dairy-free I only invited him because our moms are friends now technically I am Jeremy's girlfriend because when I was a baby I had really bad colic and I had to take antibiotics and it wiped out all the floor in my gut and I shouldn't actually have dairy by ignore it because I really liked but I thought you're gonna say you were born ago No so what step one okay we'll start with the most surprising bit which is that beautiful creamy Center which is like a crimp at creme Patissiere in French however no dairy instead we're using hazelnut milk so with our hazelnut milk we've also got a double shot of espresso and these two and the biggest boldest flavors in this Swiss row so in Japan and we're going to warm it up hazelnut milk and coffee whilst I hate we can do the thing that's gonna thicken and enrich this kind of cream filling and that's 2 egg yolks if you can separate them out with the egg yolks in here along with sugar and vanilla paste so we're looking to do is combine the egg yolks with the sugar until it's pale and fluffy and then we'll add in our two flours tablespoon of plain flour and a tablespoon of corn flour when it thickens in peace that's what kind of gives it its structure as well as the egg yolks which enriches it now is that that is perfect keep it going on a slow speed while we pour our hot hazelnut and coffee in and it will combine the whole mixture goes back into our saucepan to thicken on the hob so it needs to now heat to a boil and at that point it will thicken so it's already pretty thick that's kind of like the custard consistency you want however as it cools it will get thicker and that's what's going to kind of stick together our Swiss roll when we roll it later on so put it into a bowl to cool down and you might just want to cover that with film pushing the cling film right onto it so it doesn't form a skin now while our coffee and hazelnut cream cools we can whip up a Swiss roll sponge it's gonna obviously roll around the cream hmm eggs play a pretty vital part in this because it gives it all of its volume and the only fats in it because it's a sponge that naturally doesn't have butter in it it's already dairy free three eggs cracked into a bowl and whipped up with sugar and a little bit of vanilla it's literally three times its volume self raising flour we fold in once we're happy we got the ribbon stage and the ribbon stage is this Swiss machine off and you should be able to take the whisk and draw a ribbon in the top of the mixture and if it holds that ribbon in the figure-of-eight then you know you've got enough volume and enough consistency here to fold in your mouth make sure you dip down to the bottom you don't get the pockets of flour but you want to do it so carefully so you don't knock out all of the air you've just whipped in the air and the self raising flour out the two things that give this sponge its volume and then you want to grab yourself a tray blowing it with baking paper and we're going to spread the mixture out really carefully again if you push it to all the edges you're going to knock out all those bubbles so just let it kind of find its level and gently push it to all the edges and then this goes into an oven to bake and you want to be quite precise with it so 180 degrees Celsius and I'd say about nine minutes okay it could be eight or ten it depends on how thick it is what you're looking for is something that's golden all over but cooked all the way through you'll know because you can just press the top and it'll bounce back in those eight nine or ten minutes there's two things you need to do so the first of those two things is to think about our hazelnut praline so this is a soft sponge with the creamy fillings you want some texture from somewhere so you've got a nice crunch this comes from more hazelnuts we're playing up the hazelnut milk with a caramel the caramel is just caster sugar in a small pan just enough water to cover it bring it up to a boil bubble it just occasionally swilling the pan until you get a deep deep golden color throw the nuts 1 mix up and lay on a tray it really is a dinner party because you're doing origami napkins no all I'm doing is doing the second part we need to prep while I sponge in the oven and that's to get a tea towel dampen it wring it out as much as possible and lay it flat on a work surface so its its moist damn but it's not wet we're gonna place a piece of grease proof paper over the top and we're gonna sprinkle that with sugar but occasionally that can stick and it has stuck me before it so I'm going super safe and just doing it like this handful of castor sugar and you know a great Swiss roll has always got that sugar on the outside that's what this is but I reckon that's good you can start to just see the smoke coming off it as we swill it you see that yep no I just hold off for another 5 seconds because I always end up a little bit too early don't dark our mate look look look look look let's go in one last swill and you can put your spoon always perspicuity investor you get it out of the pan onto some silicon paper and that is our timer but I must be 8 9 or 10 minutes it what am I looking for to know that this is done a nice golden color all the way over and a little finger you press it it just bounces back pressure index finger then while it's still nice and warm what you want to do is flip it upside down onto your prepared paper and then you want to very carefully peel back this paper without breaking it now while it's still warm what you want to do is cut a little bit of here that's just like gonna help the first roll and then we're gonna roll it up inside of greaseproof paper in the to town so by rolling up keeping it quite tight the damp tea towel keeps the sponge moist but it also doesn't stick to the other side the presentation side which is your greaseproof paper and here we are an hour or so later our coffee cream is cooled our sponge is cooled and you've got the prolene so while you hack that up into small pieces as small and fine as possible I'm gonna do the delicate bit so in the beer block it should unroll it wouldn't have stuck to the greaseproof paper what we've now got is something that almost wants to roll itself back up because of the way it's cooled down now this is quite thick but that's a good thing because that means that it won't just sort of wiggle over the place when you roll it up and yet when you cut a slice it's super creamy once you've got that bed of coffee and hazelnut over with our crunch a generous sprinkle and then exactly the same way you roll from the thin end up and the first one or two might crack but because that's right in the middle it's not a problem so you're not even roll you're not even packing it in you're just letting it grab a tape we need to transfer that final roll at this point as always a little advice and sugar it covers a multitude of sin that maybe some of the chunkier bits about some whole coffee beans as well which we can just drop in and around your knocking off my nuts it looks incredible once it slices it tastes phenomenal and yet the whole thing is dairy free it's our coffee and hazelnuts Swiss roll a little bit moving a beautiful soft sponge it is actually really good your nut crunch gives it the texture you want it's soft it's light its vanilla II then you get that coffee kick from the middle Jess's girlfriend is gonna love it we literally don't know who Jeremy is there will be somebody out there called Jeremy who will have a dairy free seeking girlfriend and if she would like the recipe for this she could find it down belowit's your turn to host this month's dinner club for you and your mates you got your three courses nailed but the day before Jeremy casually mentions that his new girlfriend is dairy-free Jeremy you idiot don't fret check out this hazelnut swiss roll recipe it's a showstopper delicious easy and your mates won't even notice it's dairy-free I only invited him because our moms are friends now technically I am Jeremy's girlfriend because when I was a baby I had really bad colic and I had to take antibiotics and it wiped out all the floor in my gut and I shouldn't actually have dairy by ignore it because I really liked but I thought you're gonna say you were born ago No so what step one okay we'll start with the most surprising bit which is that beautiful creamy Center which is like a crimp at creme Patissiere in French however no dairy instead we're using hazelnut milk so with our hazelnut milk we've also got a double shot of espresso and these two and the biggest boldest flavors in this Swiss row so in Japan and we're going to warm it up hazelnut milk and coffee whilst I hate we can do the thing that's gonna thicken and enrich this kind of cream filling and that's 2 egg yolks if you can separate them out with the egg yolks in here along with sugar and vanilla paste so we're looking to do is combine the egg yolks with the sugar until it's pale and fluffy and then we'll add in our two flours tablespoon of plain flour and a tablespoon of corn flour when it thickens in peace that's what kind of gives it its structure as well as the egg yolks which enriches it now is that that is perfect keep it going on a slow speed while we pour our hot hazelnut and coffee in and it will combine the whole mixture goes back into our saucepan to thicken on the hob so it needs to now heat to a boil and at that point it will thicken so it's already pretty thick that's kind of like the custard consistency you want however as it cools it will get thicker and that's what's going to kind of stick together our Swiss roll when we roll it later on so put it into a bowl to cool down and you might just want to cover that with film pushing the cling film right onto it so it doesn't form a skin now while our coffee and hazelnut cream cools we can whip up a Swiss roll sponge it's gonna obviously roll around the cream hmm eggs play a pretty vital part in this because it gives it all of its volume and the only fats in it because it's a sponge that naturally doesn't have butter in it it's already dairy free three eggs cracked into a bowl and whipped up with sugar and a little bit of vanilla it's literally three times its volume self raising flour we fold in once we're happy we got the ribbon stage and the ribbon stage is this Swiss machine off and you should be able to take the whisk and draw a ribbon in the top of the mixture and if it holds that ribbon in the figure-of-eight then you know you've got enough volume and enough consistency here to fold in your mouth make sure you dip down to the bottom you don't get the pockets of flour but you want to do it so carefully so you don't knock out all of the air you've just whipped in the air and the self raising flour out the two things that give this sponge its volume and then you want to grab yourself a tray blowing it with baking paper and we're going to spread the mixture out really carefully again if you push it to all the edges you're going to knock out all those bubbles so just let it kind of find its level and gently push it to all the edges and then this goes into an oven to bake and you want to be quite precise with it so 180 degrees Celsius and I'd say about nine minutes okay it could be eight or ten it depends on how thick it is what you're looking for is something that's golden all over but cooked all the way through you'll know because you can just press the top and it'll bounce back in those eight nine or ten minutes there's two things you need to do so the first of those two things is to think about our hazelnut praline so this is a soft sponge with the creamy fillings you want some texture from somewhere so you've got a nice crunch this comes from more hazelnuts we're playing up the hazelnut milk with a caramel the caramel is just caster sugar in a small pan just enough water to cover it bring it up to a boil bubble it just occasionally swilling the pan until you get a deep deep golden color throw the nuts 1 mix up and lay on a tray it really is a dinner party because you're doing origami napkins no all I'm doing is doing the second part we need to prep while I sponge in the oven and that's to get a tea towel dampen it wring it out as much as possible and lay it flat on a work surface so its its moist damn but it's not wet we're gonna place a piece of grease proof paper over the top and we're gonna sprinkle that with sugar but occasionally that can stick and it has stuck me before it so I'm going super safe and just doing it like this handful of castor sugar and you know a great Swiss roll has always got that sugar on the outside that's what this is but I reckon that's good you can start to just see the smoke coming off it as we swill it you see that yep no I just hold off for another 5 seconds because I always end up a little bit too early don't dark our mate look look look look look let's go in one last swill and you can put your spoon always perspicuity investor you get it out of the pan onto some silicon paper and that is our timer but I must be 8 9 or 10 minutes it what am I looking for to know that this is done a nice golden color all the way over and a little finger you press it it just bounces back pressure index finger then while it's still nice and warm what you want to do is flip it upside down onto your prepared paper and then you want to very carefully peel back this paper without breaking it now while it's still warm what you want to do is cut a little bit of here that's just like gonna help the first roll and then we're gonna roll it up inside of greaseproof paper in the to town so by rolling up keeping it quite tight the damp tea towel keeps the sponge moist but it also doesn't stick to the other side the presentation side which is your greaseproof paper and here we are an hour or so later our coffee cream is cooled our sponge is cooled and you've got the prolene so while you hack that up into small pieces as small and fine as possible I'm gonna do the delicate bit so in the beer block it should unroll it wouldn't have stuck to the greaseproof paper what we've now got is something that almost wants to roll itself back up because of the way it's cooled down now this is quite thick but that's a good thing because that means that it won't just sort of wiggle over the place when you roll it up and yet when you cut a slice it's super creamy once you've got that bed of coffee and hazelnut over with our crunch a generous sprinkle and then exactly the same way you roll from the thin end up and the first one or two might crack but because that's right in the middle it's not a problem so you're not even roll you're not even packing it in you're just letting it grab a tape we need to transfer that final roll at this point as always a little advice and sugar it covers a multitude of sin that maybe some of the chunkier bits about some whole coffee beans as well which we can just drop in and around your knocking off my nuts it looks incredible once it slices it tastes phenomenal and yet the whole thing is dairy free it's our coffee and hazelnuts Swiss roll a little bit moving a beautiful soft sponge it is actually really good your nut crunch gives it the texture you want it's soft it's light its vanilla II then you get that coffee kick from the middle Jess's girlfriend is gonna love it we literally don't know who Jeremy is there will be somebody out there called Jeremy who will have a dairy free seeking girlfriend and if she would like the recipe for this she could find it down below\n"