Baked Goods, Desserts
5 eggs separated
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 cup ground hazelnuts
1 teaspoon baking powder
Icing sugar
1-1/2 cups whipping cream
1/2 cup icing sugar
1 teaspoon vanilla
4 kiwifruit
1/4 cup apple jelly
Line greased 15 X 10-inch jelly roll pan with waxed paper. Set aside.
In large bowl, beat egg yolks , 1/2 cup of the sugar and cocoa for about 5 min. or until thickened.
In separate bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar until stiff; fold into egg yolk mixture along with hazelnuts and baking powder. Spread batter evenly in prepared pan.
Bake in 350 F oven for 15 to 20 min. or until cake comes away from edges of pan. Place clean tea towel on large rack and dust with icing sugar. Turn out cake onto towel and carefully remove wax paper. Let cool for 20 min.
Whip cream with 1/2 cup icing sugar until soft peaks form; beat in vanilla. Spread over cake and cut into 4 strips lengthwise. Roll up one strip, starting from short end and place cut side up on serving plate.
Wrap remaining strips, cream side in, around centre roll. Peel kiwi; cut into 1/4 in thick slices and half. Arrange slices in overlapping concentric circles to cover top of cake. Fan out slices in centre.
Melt apple jelly and brush over kiwi to prevent drying. Refrigerate at least 2 hours before serving. Cake is best when served the same day. Refrigerate leftover cake. Makes 6 to 8 servings.