Nutella Roll

A delicious cake for chocolate fans! A light sponge cake is filled with Nutella, rolled up, chilled, and then served cut into rolls.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 253 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1 pinch salt
• 2 teaspoons white sugar
• 3 tablespoons vegetable oil
• 3 eggs, at room temperature
• 0.5 cup white sugar
• 1.25 cups chocolate-hazelnut spread (such as Nutella®)

Recipe Instructions

Step 1

Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Line a jellyroll pan with parchment paper.

Step 3

Beat eggs in a bowl with an electric mixer. Add salt and continue beating until eggs are light and fluffy, about 5 minutes. Add 1/2 cup sugar, 1 tablespoon at a time, and beat for an additional 5 minutes. Stir in oil and vanilla extract.

Step 4

Mix flour and baking powder together. Sift into the egg mixture a little at a time, folding in with a spatula. Spread batter onto the prepared baking sheet.

Step 5

Bake in the preheated oven until cake is lightly browned, 10 to 12 minutes.

Step 6

Carefully unroll sponge cake. Spread chocolate-hazelnut spread on top, leaving a little room on the edges. Carefully roll up and wrap with plastic wrap. Chill in the refrigerator for 2 hours. Cut into slices.