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Nutella Cake Roll (Soft and Fluffy Italian Roll Cake)
This Nutella cake roll is a light, soft and fluffy Italian roll cake filled with creamy Nutella and gently rolled into a perfect swirl, then topped with whipped cream and fresh berries.It's one of the most loved homemade desserts, both in Italy and abroad, because it's simple, quick and always impressive on the table.
Ingredients
For The Cake Roll
- 100 g all-purpose flour - about ¾ cup
- 130 g granulated sugar - ⅔ cup
- 4 medium eggs
- 50 ml whole milk - 3 ½ tablespoons
- ½ teaspoon baking soda
- 250 g gianduia hazelnut chocolate spread - about 9 oz - such as Nutella, Venchi, Caffarel or your favorite brand
For Decoration
- 100 g whipped cream - about 3.5 oz
- unsweetened cocoa powder
- fresh berries
Instructions
- Place the flour in a bowl and add the baking soda. Sift everything together and set aside.
- Using a stand mixer fitted with the whisk attachment, beat the eggs and sugar for 15 to 20 minutes. It may seem long, but this step is essential to create a light, airy sponge that rolls without cracking.
- When the eggs are pale, thick and very foamy (this will not happen before about 15 minutes), pour in the cold milk. Mix briefly on low speed, just until combined, then turn off the mixer.
- Add the sifted flour a little at a time. Fold it in very gently with a spatula, using slow circular movements from the bottom up, until fully incorporated. The batter should stay fluffy and smooth, without lumps.
- Line a 28 x 38 cm (11 x 15 inch) baking pan with parchment paper and pour the batter inside.
- Spread the mixture gently with the spatula so it covers the entire surface in an even layer.
- Bake in a preheated oven (no fan) at 220°C (430°F) for about 6 minutes, or until the top is lightly golden.
- Remove the pan from the oven and immediately flip the sponge onto a clean, slightly damp kitchen towel dusted with sugar. This prevents sticking and helps with rolling.
- Carefully peel off the parchment paper.
- Roll the sponge up inside the towel while it is still warm. Let it cool wrapped like this for a few minutes.
- When the sponge has reached room temperature, unroll it gently. Spread a generous layer of Nutella (or the gianduia hazelnut cream you prefer) over the entire surface, leaving a 2 cm (1 inch) border on all sides. Roll it back up tightly.
- Wrap the Nutella Swiss roll snugly in plastic wrap and refrigerate for about 1 hour. This resting time helps the roll firm up and makes slicing much easier.
- Place the Nutella roll on a serving tray (a stainless-steel tray looks especially nice). Spread a generous layer of whipped cream over the entire roll using a spatula. Then run the tines of a fork along the length of the roll to create decorative lines.
- Dust lightly with cocoa powder and top with fresh berries. Chill the roll a little longer in the refrigerator, then slice and serve.
Nutrition
Serving: 100gCalories: 344kcalCarbohydrates: 47gProtein: 6gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 92mgSodium: 116mgPotassium: 199mgFiber: 2gSugar: 35gVitamin A: 216IUCalcium: 69mgIron: 2mg
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