Ingredients
- 4 eggs, room temperature and separated
- 3 Tbsp warm water
- 125 g sugar
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 75 g flour
- 50 g corn starch
- 1 Tbsp baking powder
- 4 teaspoons water
- 1 tsp unflavored gelatin
- 375 ml cold heavy whipping cream
- 40 g powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2 drops almond extract
- 100 g Hazelnuts, toasted and finely chopped
Preparing the Biscuit
Preheat oven to 375 degrees. Grease a 10- by 15-inch jellyroll pan. Line pan with parchment paper and spray with nonstick coating. Prepare slightly damp tea towel with sugar coating.
- Separate eggs and whisk egg whites.
- In large mixing bowl, combine yolks with half the sugar and warm water. Beat on medium speed until foamy. Raise speed to high and beat 3 to 5 minutes or until mixture increases in volume and flows in thick ribbons from beaters. Beat in vanilla and almond extract.
- Sift together flour, cornstarch and baking powder. With a rubber spatula, lightly fold into beaten eggs until partly mixed.
- Whisk egg whites on medium speed until frothy. Raise speed to high. As soft peaks just begin to form, gradually add remaining sugar, about a tablespoon at a time, and beat until whites stand in firm but not dry peaks.
- Fold egg whites until egg yolk/flour mixture until evenly incorporated but not overmixed. Spread batter evenly in the prepared nestled pan and quickly transfer to center oven rack.
Bake for 8 to 12 minutes, or until cake is slightly darker at edges and springs back when lightly pressed in center. Immediately transfer to tea towel that’s covered with a thin layer of sugar. From long side, tightly roll up sponge cake and paper to form a log of even thickness. Let it cool.
Can be refrigerated for up to 2 days, or wrap airtight and freeze for up to 2 weeks.
Preparing the filling
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Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
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Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will just take a few seconds. Stir the mixture, then set aside to cool.
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In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar, vanilla and almond extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
Putting it all together
Carefully unroll the Biscuit and fill with the whipping cream dring not to break it apart. Reserve some for the outside and decorate with hazelnut or piped cream.
If you like, you can add a layer of Nutella between the Biscuit and cream to add some chocolate flavor.