Nutella® Roll recipe

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Ingredients

3 eggs, at room temperature
1 pinch salt
½ cup white sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons white sugar
1 ¼ cups chocolate-hazelnut spread (such as Nutella®)

Nutrition Info

253.3 calories
carbohydrate: 33 g
cholesterol: 40.9 mg
fat: 12.1 g
fiber: 0.3 g
protein: 4.1 g
saturatedFat: 1.7 g
servingSize: -
sodium: 94.2 mg
sugar: 23.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

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

  5. 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.

  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.

Recipe Yield

12 servings

Recipe Note

My kids are crazy about these little Nutella® rolls. Make sure to beat the eggs extra long so they get light and fluffy, that way the cake tastes lighter.

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