This Nutella Swiss Roll the perfect hit of chocolate for chocolate and hazelnut lovers! Complete with soft sponge, whipped cream and toasted hazelnuts!

Top down shot of Nutella Swiss Roll



Swiss Roll
▢1/2 cup all-purpose flour
▢2 tbsp unsweetened cocoa powder + extra for dusting
▢1 tsp baking powder
▢1/2 tsp salt
▢1 tsp instant coffee powder
▢4 large eggs separated
▢2/3 cup (140 g) caster superfine sugar
▢1/4 cup (55 g) unsalted butter

▢3/4 cup (50 g) hazelnuts toasted (skin off)
▢1 cup hazelnut spread warm
▢1 cup (250 ml) heavy whipping cream
▢1/2 cup (150 ml) mascarpone cheese

▢1/2 cup (125 ml) heavy whipping cream
▢3/4 cup (150 g) dark cooking chocolate
▢1 tsp corn syrup


Swiss Roll
Preheat your oven to 175°C / 350°F. Spray a 12×17 inch baking tray with oil spray. Line the bottom with baking paper. Set aside.
Place a sieve over a medium mixing bowl and add the flour, cocoa powder, baking powder and salt. Sift into the mixing bowl and set aside.

Add the egg whites to a separate medium mixing bowl and mix on medium speed using an electric hand mixer (or stand mixer fitted with a whisk attachment) for about 1 minute before slowing adding 70g – 1/3 cup of the caster sugar. Continue mixing until mixture becomes thick and glossy, about 3 minutes. Set aside.

Add the egg yolks, remaining sugar and vanilla extract to a large mixing bowl and whisk on high speed for 5 minutes until pale and fluffy. Add half of the egg white mixture to the egg yolk mixture and use a spatula to fold through gently until almost completely combined. Add the remaining egg white mixture and repeat.

Sift the dry ingredients for a second time over the egg mixture. Gently fold through until well combined. Lastly, drizzle the melted an cooled butter over the cake batter and fold through until you can see no streams of shiny butter. This batter is very light.
Add the batter to the prepare baking tray and use a spatula to gently spread the mixture as evenly as you can. Bake for 10 minutes. Take out of the oven

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