Women's Weekly Food

EPlace a piece of baking paper, cut larger than the swiss roll pan, on a wire rack. Sprinkle paper evenly with remaining sugar.(Paper will act as a guide when rolling the sponge.)FTurn cake onto baking paper, then removelining paper. Immediately roll upcake from the short side and leave tocool.G Unroll the cold sponge, then brush with liqueur. Spread with hazelnutfilling, leaving a3cm border at the end of the short side farthest away from you.HUsing paper as a guide, rollsponge up from the short side nearest to you, then spread with the ganache and refrigerate for 1 hour.AWW FOOD • ISSUE FORTY FOUR 6EGFH