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
• few drops vanilla essence
• 1/2 teaspoon cinnamon
• Topping
• icing sugar

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

filling, cream cheese, vanilla essence, caster sugar, roll, eggs, sugar, vanilla, cinnamon, topping, icing sugar

Taken from www.kraftrecipes.com/recipes/hazelnut-cream-roll-102976.aspx (may not work)