Nutella Swiss Roll
This fluffy cake roll is wrapped with creamy Nutella and tastes absolutely divine. Nutella Swiss Roll is an easy, delicious cake recipe you must try. It looks great and tastes even better. Also, Nutella Swiss Roll is popularly known as Nutella Roulade
It is one of those recipes that even non-cake lovers would love. The texture, taste, and look of this swiss roll or roulade is bang on. This recipe is one of the most viewed recipes on my blog and the reviews about this one has always been good. So, I’d definitely recommend you make this for family and friends or simply because you’re in a cake mood
ABOUT THIS CHOCOLATE SWISS ROLL CAKE RECIPE
First of all, a swiss roll is a cake that is rolled with frosting to give it a swirl effect
This one is moist, fluffy and delicious
It contains Nutella which gives a traditional vanilla cake a chocolate touch
The combination of cake and Nutella go really well in this Swiss Roll Cake
Tastes absolutely delicious and easy to make
HOW TO BAKE THE PERFECT SWISS ROLL CAKE?
When I walk into a bakery and see a spread of swiss rolls with various frostings, I wondered if my cake would ever roll so smoothly into a log with those neat swirls when cut. Thought I should give it a try and decided to make a very easy vanilla base cake and swirl in some Nutella
This swiss roll is influenced by the Japanese swiss roll cake. Once cut, there was nothing left. It not just looked gorgeous but tasted amazing. I’m not someone who indulges in a lot of cake eating as like most bakers I’m super saturated baking cakes but this one was just irresistible. I enjoyed the simplicity of the plain cake which is moist and soft with a smooth texture and of course a thin layer of Nutella that takes this one to the next level. I’d definitely recommend you try making this Swiss roll with Nutella filling it is definitely the best swiss roll recipe you will come across
BAKING OF THE SPONGE TO MAKE A NUTELLA SWISS ROLL CAKE
Firstly, it is essential you bake the cake well. If you over bake the cake sponge, it may not roll smoothly and may have cracks all around while rolling. The best way to bake the swiss roll cake is to spread a thin layer of the batter into a baking dish and place it in a preheated oven at 15o degrees C. You need to bake the cake on the bottom mode of the oven (bottom heat on)
Secondly, to check if it’s baked, touch the top of the cake, should feel fluffy and cooked. Do not overbake, it should not feel firm on the top. Just insert a toothpick, it should come out with a few baked crumbs on it.
ROLLING THE SPONGE WITH A FROSTING TO MAKE THE BEST SWISS ROLL RECIPE
I used a thin layer of Nutella as frosting in this Nutella Swiss Roll, however, you can use any frosting of your choice. Make sure to put a thin layer with a palette knife and not more as this would then ooze out while cutting slices of the swiss roll
In conclusion, with the help of some butter paper roll the cake with any frosting. Roll tight. Let it sit in the fridge at least for 2 hours before you cut the swiss roll. This will let the frosting set along with the swiss roll cake and will also yield neat cake swirls once cut.
Tip: Keep wiping the knife with a cloth to get rid of the extra frosting on the knife while cutting the cake to make sure the swirls are neat with no extra frosting all over the cake pieces
Nutella Swiss Roll Recipe OR Chocolate Hazelnut Swiss Roll Recipe
Ingredients
- 3 egg whites
- 1/4 cup (60 grams) castor sugar
- 1/4 teaspoon cream of tartar
- 3 egg yolks
- 2 tablespoons (30 grams/ml) full-fat milk
- 2 tablespoons (30 grams/ml) oil
- 1/2 cup (65 grams) all-purpose flour
- 1 teaspoon (5 grams/ml) vanilla essence
- a pinch of salt
Frosting
- 1/4 cup (80 grams) Nutella
Instructions
- In a bowl, beat the egg whites with the cream of tartar until soft peaks are formed. Gradually add the castor sugar and beat well until stiff peaks are formed. Set this bowl aside
- In another bowl, combine the egg yolks, milk, oil, vanilla essence, and salt. Beat well
- Add the all-purpose flour to the egg yolk mixture and form a smooth paste. Fold in the egg whites mixture a little at a time
- Do not over mix the batter. You need to fold the egg whites and not beat it into it the batter.
- Pour this mixture in a baking tray ( I used a 30cm×22cm baking tray) lined with parchment paper and tap the tray 2-3 times to smoothen the top. Bake in a preheated oven at 150 degrees C for 20-30 mins or until the cake feels done when touched on the top. Moreover, the top of the cake should turn light golden brown. Make sure to not over bake the cake as we later need to roll it into a log
- Once baked, remove from the oven and tap the tray 5-6 times and run a knife through the sides of the tray to release the cake from the sides. Once done, let this come to room temperature
To make the Nutella swiss roll
- Carefully remove the cake from the cake tray and transfer it onto a big piece of parchment paper. Roll the cake carefully into a log shape with the help of the parchment paper. Do this carefully and slowly. This initial step is done to make the cake more flexible
- Now, reopen the cake, apply a thin layer of Nutella onto the cake using a palette knife. This layer has to be thin and even
- Carefully roll the cake again with the help of some parchment paper. This time making sure you roll it tightly, into a log shape. Cover completely in a piece of tightly wrapped parchment paper and keep in the fridge for 2 hours or overnight.
- Cut into pieces and enjoy !!
Notes
- To get neat swirls while cutting the cake, keep wiping the extra frosting from the knife. Use a non-serrated cake knife to avoid crumbs
- The golden brown skin on the top of the cake is a beauty of the swiss roll, to make sure that it does not stick to the parchment paper while rolling, make sure to bake the top well. Even if that calls for baking the cake for 5 mins only with the top oven heat switched on, go ahead !!
Recipe Card – Nutella Swiss Roll Recipe / Roll Cake Recipe
Ingredients
- 3 egg whites
- ¼ cup castor sugar 60 grams
- ¼ teaspoon cream of tartar
- 3 egg yolks
- 2 tablespoons full-fat milk 30 grams
- 2 tablespoons oil 30 grams
- ½ cup all-purpose flour 65 grams
- 1 teaspoon vanilla essence 5 ml
- a pinch of salt
- ¼ cup Nutella 80 grams
Instructions
- In a bowl, beat the egg whites with the cream of tartar until soft peaks are formed. Gradually add the castor sugar and beat well until stiff peaks are formed. Set this bowl aside
- In another bowl, combine the egg yolks, milk, oil, vanilla essence, and salt. Beat well
- Add the all-purpose flour to the egg yolk mixture and form a smooth paste. Fold in the egg whites mixture a little at a time
- Do not over mix the batter. You need to fold the egg whites and not beat it into it the batter.
- Pour this mixture in a baking tray ( I used a 30cm×22cm baking tray) lined with parchment paper and tap the tray 2-3 times to smoothen the top. Bake in a preheated oven at 150 degrees C for 20-30 mins or until the cake feels done when touched on the top. Moreover, the top of the cake should turn light golden brown. Make sure to not over bake the cake as we later need to roll it into a log
- Once baked, remove from the oven and tap the tray 5-6 times and run a knife through the sides of the tray to release the cake from the sides. Once done, let this come to room temperature
TO MAKE THE SWISS ROLL
- Carefully remove the cake from the cake tray and transfer it onto a big piece of parchment paper. Roll the cake carefully into a log shape with the help of the parchment paper. Do this carefully and slowly. This initial step is done to make the cake more flexible
- Now, reopen the cake, apply a thin layer of Nutella onto the cake using a palette knife. This layer has to be thin and even
- Carefully roll the cake again with the help of some parchment paper. This time making sure you roll it tightly, into a log shape. Cover completely in a piece of tightly wrapped parchment paper and keep in the fridge for 2 hours or overnight.
- Cut into pieces and enjoy !!
Recipe Notes
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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