10 egg whites
1 cup caster sugar
200 g (7 oz) hazelnut meal
250 ml (8 fl oz) cream
½ tsp instant coffee powder
½ tsp cocoa powder
Preheat oven to very hot—about 230°C (450°F).
Whip egg whites with electric mixer to soft peaks. While whipping, very gradually add the caster sugar, and continue whipping to stiff peaks.
Gently fold hazelnut meal into the beaten egg whites.
Line a 40 x 25 cm (16 x 10-inch) baking pan with foil. Spread mixture evenly into tray. Do not bang the tray—it is important to keep as much air in the cake as possible.
Once cake is in oven, immediately turn temperature down to 180°C (350°F). Bake for 20 minutes, or until cake is sealed and springs back when touched lightly with finger.
20 minutes
Allow cake to cool in the tray. It should only be about 1 inch high.
Once cooled, cut cake into 3 equal sections to be stacked on top of each other.
In a bowl, dissolve coffee and cocoa into cream. Once dissolved, whip cream to stiff peaks.
Layer cream between the sections of cake to make a log. Decorate top with extra cream.
- •The cake is best made the day before serving to allow the flavors to mature.