6 egg whites
300ml caster sugar
100ml plain flour
150g finely chopped hazelnuts
300ml whipping or double cream
300g mandarin segments (tinned) or raspberries
Preheat oven to 175oc.
Place baking paper on a baking tray.
Whisk the egg whits until stiff, then gradually and sugar until stiff and shiny meringue.
In another bowl mix nuts and flour, and gently fold into the meringue.
Spread evenly over baking tray or use a piping bag with a large hole to make finger thick lengths (makes it easier to roll after).
Bake in middle of oven for 15minutes.
Turn the baked cake upside down onto a second piece of baking paper and remove the paper the cakes has been cooked on.
Leave to cool.
Whisk the cream until stiff and spread over cake.
Spread the mandarin segments/raspberries over the cream and roll the cake.
Leave in fridge for 30 minutes before eating.