Nutella cake roll (Rotolo alla Nutella), a delicious dessert made with a thin sheet of sponge cake spread with chocolate Nutella cream then rolled up and covered with whipped cream and berries.
A great classic of Italian and international home cooking; made with a soft pasta biscuit, similar to a sponge cake, but thinner and more elastic, which is baked in the oven, then filled with gianduja hazelnut chocolate cream and finally rolled up.
Like any classic recipe, there are many delicious variations. Today’s preparation is easy, quick and sure to succeed: a very simple sponge cake recipe that cooks in a few minutes, does not break when rolled up and in the end really soft.
For the filling, you can choose both the classic Nutella chocolate cream or the gianduja hazelnut chocolate cream by Venchi, another very famous brand in Italy.
The secret for a Nutella cake roll with a nice visible “vortex”, which does not deform when cut and a cream that does not drip from the filling is to let it rest in the refrigerator, wrapped in cling film, for at least 1 hour.
Follow this Nutella cake roll recipe with all the step by step tips and you will see that in no time you will make the best Nutella swiss roll ever made!
See also:
- Struffoli, Italian Honey Balls Recipe
- Chocolate Pear Cake
- Italian Sponge Cake | Pan di Spagna
Nutella Cake Roll Recipe
- Prep Time: 30 Min
- Cook Time: 6 Min + Cool time 1H
- Yelds: 8
Ingredients
- 100 g (3,5 oz ) of all-purpose flour
- 130 g (4,5 oz ) of caster sugar
- 4 medium eggs
- 50 ml of whole milk
- half a teaspoon of sodium bicarbonate
- 250 g (9 oz ) of gianduja hazelnut chocolate cream by Nutella, Venchi, Caffarel or the brand you prefer.
For Decoration
- 100 g ( 3,5 oz ) of whipped cream
- sweet cocoa powder
- berries
Tools and Equipments
Some tools are essential in the kitchen, particularly when it comes to making an exquisite dessert. Even in this case a tool that you will not be able to do without is the stand mixer. On the market you can find several brands. We have opted for the kitchenAid stand mixer, with which you can make many recipes, not just desserts.
The sponge cake has to be low and wide, so you need a fairly wide baking sheet. The doses of this recipe are for a a 28x 38cm (11×15 inch) baking sheet pan.
A handy and useful tool when making desserts is the spatula. With this tool you can effectively mix a dough or spread it evenly. And you’ll need it. We opted for a simple, economical and functional spatula.
Finally, for the presentation of the Nutella cake roll we recommend an oval stainless steel tray that goes perfectly with the decoration of this delicious dessert.
Directions
Step 1) – Place the flour in a bowl and add half a teaspoon of sodium bicarbonate. Sift the flour with a sieve and set aside.
Step 2) – With a stand mixer, whisk the eggs with the sugar for 15-20 minutes. You think it’s a long time but it’s necessary for the success of the sponge cake.
Step 3) – When eggs will become foamy and very clear (not before than 15 minutes) add the milk (cold), stir a little then turn off the mixer.
Step 4) – Now add the sifted flour, a bit at a time. Mix very gently with a spatula, making circular movements from the bottom upwards, until the flour is completely absorbed and you have a puffy and frothy mixture, free of lumps. Cover a 28x 38cm (11×15 inch) baking sheet pan with parchment paper, then pour the mixture.
Step 5) – Level it gently so that it covers the entire surface.
Step 6) – Bake in a preheated static oven at 220°C (430 F) for 6 minutes.
Step 7) – Once cooked, remove from the oven and overturn the sponge cake on a damp kitchen towel sprinkled with sugar (this way the sponge cake will not stick to the surface and you will be able roll it up more easily). Then very gently remove the baking paper.
Step 8) – Roll the sponge cake up in the kitchen towel and let it cool for a few minutes.
Step 9) – When the sponge cake is at room temperature, roll it out very gently. Pour the Nutella on the sponge cake and with a tablespoon spread it over the entire surface, leaving a free edge on all sides of 2 cm (1 inch). Then roll it up.
Step 10) – Wrap nutella swiss roll tight in plastic wrap and let it rest in the refrigerator for about 1 hour. Nutella cake roll is ready. Now you just have to decorate it.
How to Decorate a Cake Roll
There are several ways to decorate a cake roll. The simplest is to sprinkle the roll with icing sugar or sweet cocoa or both. We have opted for a decoration that amazes your guests, so much so that they will wonder if you made it yourself or if you bought it in the pastry shop.
Step 11) – So, place the nutella roulade in a serving tray. We opted for a stainless steel tray. Then, with a spatula, spread plenty of whipped cream over the entire surface. Now with the tines of a fork, make decorative stripes along its entire length.
Step 12) – Sprinkle with a little cocoa powder and top it with berries Let it cool some more in the refrigeretor then slice and serve.
Storage
Keep Nutella cake roll for a maximum of 3-4 days in the refrigerator, well covered. If you prefer, you can freeze it, even in slices, thaw it and serve.
Pasta Biscuit (Pasta Biscotto): what is it?
Italian pasta biscotto, also known as pasta biscuit, is a sweet base preparation, with a thin thickness and a soft and elastic texture, used to make sweet cake roll filled with creams of various types.
Swiss roll, cake roll, roulade, they are all names that refer to the same delicious and choreographic layered cake.
The taste and consistency are similar to a sponge cake (in fact it’s often called to simplify sponge cake), although more aromatic and fragrant. The texture is particularly flexible, a typical characteristic of this preparation, which allows it to be rolled up without breaking or tearing.
Pasta biscuit can be used to replace the Ladyfingers Savoiardi biscuits in the Tiramisu recipe.
If you liked this recipe, take a look at how to make tiramisu cake roll. A delicious tiramisu made with sponge cake instead of ladyfingers ladyfingers
