Hazelnut Cream Roll

Directions

1. 1
   Beat yolks until pale and thick; add sugar and beat 5 minutes.
2. 2
   Fold through ground nuts, vanilla and cinnamon.
3. 3
   Beat egg whites until soft peaks form and fold one half at a time through nut mixture.
4. 4
   Butter and line a 45cm x 25cm Swiss roll tin and gently pour in mixture.
5. 5
   Bake in a preheated oven at (200C) for approximately 12 minutes or until cake springs back on touch.
6. 6
   When cooked, invert onto a clean dry tea towel dusted with icing sugar.
7. 7
   Pull off paper lining, roll cake up loosely, leave until cool; then unroll.
8. 8
   Stir Curacao or vanilla essence into Philly* and sugar, spread over roll base.
9. 9
   Roll up again and dust with icing sugar.