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.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
3 hrs
total:
3 hrs 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a jellyroll pan with parchment paper.

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  • 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.

  • 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.

  • Bake in the preheated oven until cake is lightly browned, 10 to 12 minutes.

  • 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.

  • 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

253 calories; protein 4.1g; carbohydrates 33g; fat 12.1g; cholesterol 40.9mg; sodium 94.2mg. Full Nutrition
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