Recipes+
Ingredients
Method
1.Preheat oven to 200°C/180°C fan forced. Grease a 30x24cm (base measurement) lamington pan with baking paper, extending it on long sides for handles. Sift flour and cocoa powder into a large bowl.
2.Using an electric mixer, beat eggs in a medium bowl for 5 minutes or until thick and pale. Gradually add 1/2 cup sugar, beating well after each addition until sugar dissolves. Sift flour mixture over egg mixture. Add hazelnut meal. Using a large metal spoon, fold in until just combined, taking care not to overmix.
3.Spread mixture into prepared pan. Smooth surface. Bake for 12 minutes or until sponge has risen, golden and springs back when touched lightly.
4.Immediately invert sponge onto a clean tea-towel, lined with baking paper to prevent sticking; carefully peel off lining paper. Working from one long edge. Roll sponge in tea towel to shape a log; cool for 5 minutes then unroll (prevents cracking when re-rolling).
5.Using an electric mixer, beat cream, sifted icing sugar and zest to stiff peaks in a small bowl. Spread cream over sponge, leaving a 2cm border. Roll up (without tea towel) to enclose tilling. Cover with plastic food wrap. Chill for 15 minutes.
6.Spread with frosting and top with curls to decorate.
Use almond meal instead of hazelnut meal.
Note
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