Butterscotch Swiss Roll

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a digital thermometer to ensure accurate oven temperature.

2. 2

   In a medium-sized bowl, whisk together the flour, baking powder, and salt.

   Tip: Whisk well to incorporate air and prevent lumps.

3. 3

   In a large bowl, cream the butter and sugar until light and fluffy.

   Tip: Use an electric mixer to increase efficiency.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Be careful not to overbeat the eggs.

5. 5

   In a separate bowl, whisk together the heavy cream and butterscotch syrup.

   Tip: Whisk until the syrup is fully incorporated.

6. 6

   Gradually add the dry ingredients to the wet ingredients, alternating with the cream mixture, beginning and ending with the dry ingredients.

   Tip: Do not overmix, as this can result in a dense roll.

7. 7

   Pour the batter into a piping bag fitted with a large round tip.

   Tip: Use a spatula to gently smooth the top of the batter.

8. 8

   Pipe the batter onto the prepared baking sheet in a long, thin rectangle.

   Tip: Use gentle, smooth motions to create a smooth surface.

9. 9

   Bake for 20-25 minutes, or until the roll is golden brown and springs back when touched.

   Tip: Remove from the oven and let cool in the pan for 5 minutes.

10. 10

    Dust the roll with confectioners' sugar and top with chopped hazelnuts.

    Tip: Use a spatula to spread the confectioners' sugar evenly.