This fluffy cake roll is wrapped with creamy Nutella and taste absolutely divine. Nutella Swiss Roll is an easy, delicious cake recipe you must try. It looks great and tastes even better
- 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
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 !!
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 !!
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Serving: 50g | Calories: 165kcal
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