Get ready to experience a slice of heaven with this irresistible Nutella Swiss Roll Cake that promises to transform your ordinary dessert moment into an extraordinary culinary adventure! Imagine a delicate chocolate sponge cake, perfectly rolled and generously filled with creamy, rich Nutella - a combination that will make your taste buds dance with pure delight. Whether you're a baking novice or a seasoned pastry chef, this Italian-inspired dessert is guaranteed to impress and satisfy your sweetest cravings in just under 30 minutes!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 4 large eggs
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup Nutella
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- Separate egg whites and egg yolks into two clean, dry mixing bowls. Ensure no yolk contamination in the egg whites for proper whipping.
- Whisk egg yolks with sugar using an electric mixer until the mixture becomes pale yellow and forms thick ribbons when the whisk is lifted.
- In a separate bowl, beat egg whites until stiff, glossy peaks form. Be careful not to overbeat, which can cause the whites to become dry.
- Gently fold sifted flour, cocoa powder, and salt into the egg yolk mixture, ensuring no dry ingredients remain unmixed.
- Carefully fold the beaten egg whites into the batter in three stages, maintaining as much air as possible to keep the mixture light and fluffy.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to create an even layer.
- Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched and edges start to pull away from the pan.
- While the cake is still hot, immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from the short end, roll the cake with the towel, creating a spiral. Allow to cool completely for about 15-20 minutes.
- Carefully unroll the cooled cake and spread a generous layer of Nutella evenly across the surface, leaving a small border around the edges.
- Re-roll the cake, this time without the towel, seam-side down. Wrap in plastic wrap and refrigerate for 30 minutes to set.
- Before serving, dust the Swiss roll with additional powdered sugar. Slice into 1-inch thick pieces and serve chilled.
Tips
- Temperature is key! Ensure your eggs are at room temperature for better volume and smoother mixing.
- When separating eggs, use clean, dry bowls and be extra careful not to let any yolk contaminate the whites.
- Fold ingredients gently to maintain the airiness of the batter - think "cut and fold" technique.
- Roll the cake while it's still warm to prevent cracking and ensure a smooth, flexible texture.
- Refrigerating the rolled cake helps it set and makes slicing cleaner and more precise.
- For a professional finish, use a fine-mesh sieve to dust powdered sugar evenly over the cake.
- Serve chilled for the best texture and flavor experience!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 6g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 110mg
