Hazelnut Cream Roll

Filling:

• 250g tub PHILADELPHIA Spreadable Cream Cheese
• 1 1/2 drops White Curacao or 1 teaspoon vanilla essence
• 2 tablespoons caster sugar

Roll:

• 5 x 55g eggs, separated
• 1/2 cup sugar
• 3/4 cup finely ground hazelnuts
• 4 drops vanilla essence
• 1/2 teaspoon cinnamon
• icing sugar

1. BEAT yolks until pale and thick; add sugar and beat 5 minutes. Fold through ground nuts, vanilla and cinnamon.
2. BEAT egg whites until soft peaks form and fold one half at a time through nut mixture.
3. BUTTER and line a 45cm x 25cm Swiss roll tin and gently pour in mixture. Bake in a preheated oven at (200C) for approximately 12 minutes or until cake springs back on touch.
4. WHEN cooked, invert onto a clean dry tea towel dusted with icing sugar. Pull off paper lining, roll cake up loosely, leave until cool; then unroll.
5. STIR Curacao or vanilla essence into PHILLY and sugar, spread over roll base. Roll up again and dust with icing sugar.