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

Ingredients

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!