Nutella Swiss Roll Recipe
Smooth and creamy nutella spread over top of a moist sponge cake and wrapped tightly into a delicious swiss roll dessert.
Servings: 18 slices
Ingredients
- 6 eggs separated
- 6 tbsp granulated sugar
- 1 tbsp vanilla sugar
- 2 tbsp cold water
- 1 tbsp oil
- 6 tbsp all purpose flour
- 1 tsp baking powder
- Nutella
- Icing sugar, sifted
Instructions
- Separate eggs: one bowl for egg whites and the other bowl for egg yolks.
- Mix egg whites on high speed for 5 minutes in large mixing bowl.
- In a different mixing bowl, combine yolks and sugars until sugar is well dissolved.
- Add oil and cold water.
- In a separate bowl, combine baking powder with flour.
- Continue mixing at the lowest speed. Add flour mixture slowly spoon by spoon.
- Similarly, add the egg white mixture spoon by spoon and mix slowly until all combined.
- Place parchment paper inside a 9x13 pan and then grease well with oil.
- Pour the batter and level in the pan.
- Bake for 12-15 minutes at 370F.
- Remove from the oven and flip the pan on top of a clean tea towel so the parchment paper side is up. Put the pan aside.
- Peel off the paper.
- With the towel, roll the sponge cake to help loosen and prevent it from cracking afterwards.
- Leave it too cool completely in a rolled position.
- When cool, unroll and then spread nutella on top.
- Then roll again without a tea towel.
- Place in the fridge for one hour.
- Remove and sprinkle with sifted powdered sugar to serve.