Skip to main content New this month
Get the Allrecipes magazine

Nutella® Roll

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"My kids are crazy about these little Nutella® rolls. Make sure to beat the eggs extra long so they get light and fluffy, that way the cake tastes lighter."
Added to shopping list. Go to shopping list.

Ingredients

3 h 30 m servings 253 cals
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a jellyroll pan with parchment paper.
  2. Beat eggs in a bowl with an electric mixer. Add salt and continue beating until eggs are light and fluffy, about 5 minutes. Add 1/2 cup sugar, 1 tablespoon at a time, and beat for an additional 5 minutes. Stir in oil and vanilla extract.
  3. Mix flour and baking powder together. Sift into the egg mixture a little at a time, folding in with a spatula. Spread batter onto the prepared baking sheet.
  4. Bake in the preheated oven until cake is lightly browned, 10 to 12 minutes.
  5. Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.
  6. Carefully unroll sponge cake. Spread chocolate-hazelnut spread on top, leaving a little room on the edges. Carefully roll up and wrap with plastic wrap. Chill in the refrigerator for 2 hours. Cut into slices.

Nutrition Facts


Per Serving: 253 calories; 12.1 g fat; 33 g carbohydrates; 4.1 g protein; 41 mg cholesterol; 94 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0