December 03, 2010

Nutella Trilogy – Part III – Nutella Roll

Are you ready to drool??

Yes, it’s time for our third and last part of the Nutella Trilogy and I could not think of a better recipe than a Nutella roll!

I don’t think there is much to say about this roll. I love rolls. In fact, I made a pumpkin roll with cream cheese filling for Thanksgiving instead of a pie. I’ll talk about my Thanksgiving roll another time though. Now it’s time for the Nutella one.

The recipe comes straight from Italy, in fact from my dad’s girlfriend, who often makes rolls. I like her recipe because it’s simple, it does not involve many steps and it always works out. I’ve heard some people saying that they find rolls intimidating. I’ve (almost) always used this recipe and I have to say that by following the directions my rolls never break. Only one note: take it out of the fridge a couple of hours before serving it and let it sit. I know, it’s hard to wait, but if you manage to do so, the sponge dries up a little bit and it tastes much much better. If you eat it too soon, you will notice that it will be humid and it will taste “eggy” (is that a word? Anyway, I believe you got the idea).

It was hard to wait a couple of hours before giving a bite to this one. The Nutella was dripping out and was so enticing. Patience was rewarded!

Nutella Roll

100 gr (3.55 oz or 1/2 cup) sugar
4 eggs, separated
60 gr (2.25 or or ½ cup) all purpose flour
40 gr (1.5 oz or 1/3 cup) cornstarch
Nutella (or any other filling)

Preheat the oven to 350F degrees. Prepare a 10” x 15” jelly roll pan with sides greased and lined with parchment paper.

Whip up the egg whites until you obtain hard (but not too dry) peaks.

In a separate bowl, mix together the egg yolks and the sugar until you obtain a smooth cream.  Fold in the flour and the cornstarch and mix well until the dry ingredients are well incorporated.

Finally, add the whipped egg whites. Mix slowly with a wood spoon and don’t over-mix or the batter will collapse.

Spread the batter into the prepared pan and bake for 7-10 minutes. Let the sponge cake cool for 1 minute.

Sprinkle a dampened tea towel with confectioners' sugar, put the cake on top of sugar and peel off the parchment paper while you roll up. Let cool in refrigerator.

Once the cake is cooled, unroll it and spread with Nutella (or other filling). Roll the cake back up and refrigerate.

Before serving, bring the roll to room temperature and dust with confectioners' sugar.

Have a sweet day!

Nutella Rolls on Foodista


  1. Ran over here from Twitter to drool away! Gorgeous. A great finale to your nutella trilogy.

  2. Wow, this is drool-worthy. And extra special coming straight from Italy. A fabulous ending to the trilogy!

  3. If I wasn't so tired, I'd run in my kitchen right now to make this one. Gorgeous! Can't wait to try it. Glad to have a roll recipe that always works, the last one I made didn't!

  4. com'è goloso questo rotolo così pieno zeppo di Nutella, complimenti e buon w.e.

  5. This might be my favourite of the trilogy....and it sounds so fun to make!! But I don't know if I could handle the wait...

  6. That is one gorgeous dessert. This is my first visit to your blog, but it will not be my last. I really like the food and recipes you feature here. I hope you are having a great day. Blessings...Mary

  7. I bet this roll rocked everyone's world with its deliciousness. I can totally relate to the eggy smell. I am just glad that it goes away after a while. lol

  8. Yup, I am drooling. I love that it calls for such simple every day ingredients. I do believe that I have all of them in my kitchen right now. What a great recipe!

  9. ^_^ potrei finirlo da sola questo rotolo alla Nutella! Semplice ma tanto tanto tanto buono ;D

  10. Yum - what a wonderful and simple treat!

  11. This is something to definitely drool over, This Nutella roll looks and sounds awesome, great idea!

  12. I have never made a cake roll, I just can't imagine getting it to come out right, but you have given me the inspiration to try it! Your nutella roll looks positively delicious!
    Hope you are enjoying your weekend!

  13. Hi Sara.. I think eggy is a word. I completely understand what you mean. Love all of your nutella entries. Time to take down our industrial sized jar from the top shelf and get baking! xoxo Megan

  14. Oh Nutella heaven...happy sigh. Looks wonderful. Serving size is one roll, yes? ;)

  15. Ooohhh!!! So beautiful!!! I was out of town last week and saw this come across but couldn't access it on my phone. I am absolutely drooling!!! Love Briarrose's comment and fully agree!!! =)

  16. I was looking forward to see what comes as the third part and here comes a favorite. I love rolls and I love nutella. couldn't be any better. happy blogging.

  17. @Megan: i love the industrial sized jars of nutella :)
    @briarrose and @ Kim: well practically the serving size of this roll was 2. My hubby and I ate it one day :) oh well, we all need some nutella love from time to time. Now nutella in banned from our home for a bit :)
    @visda: thanks!

  18. Ahhh this looks amazing! I'm drooling!! Send over a few :)

  19. is it 30 degrees or is it 350 degrees

  20. @anonymous: it's 350F. Is there a typo somewhere?


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