Nutella Swiss Roll

A delicious showstopping roll cake, with a chocolate sponge, a Nutella and whipped cream filling, Kinder Bueno pieces and hazelnuts

Course Dessert

Cuisine European

Keyword Swiss Roll

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 290kcal

Author thebakingexplorer

Ingredients

For the sponge

3 Eggs large
75 g Caster sugar
50 g Plain flour sieved
25 g Cocoa powder sieved

For filling and decoration

115 g Nutella warmed
200 ml Double cream
½ tbsp Icing sugar
½ tsp Vanilla extract or paste

For decoration

40 g Nutella warmed
1 tbsp Chopped roasted hazelnuts optional
1 ½ Kinder Bueno bar

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/400F/Gas Mark 6, line a swiss roll tin or a baking tray with a lip, with baking paper. I grease the tin first to help the paper stick to it. The one I used was a Wilton tray that is 33.7 x 23.5 cm (13.25 x 9.25 inches)
For the sponge, whisk the eggs and sugar together with an electric hand whisk or in a stand mixer for 8 minutes until it reaches 'ribbon stage' - this is when you can drizzle some the mix into itself in a figure 8 and it doesn't sink back immediately
Gently fold in the flour and cocoa powder in three stages, folding gently and trying not to lose too much of the volume
Pour into the tin, and spread the mixture around using a palette knife. Bake for 12 minutes, if you lightly press it in the middle with your finger tip it should spring back
Remove from the oven and tip onto a clean sheet of baking paper. Remove the baking paper the sponge was baked with, then roll up the sponge, taking the clean baking paper with it, then leave to cool completely on a rack
Gently unroll the sponge and spread a layer of warmed Nutella all over it. It's much easier to spread the Nutella when it's warm, so pop it in the microwave for 10-20 seconds first
Whip up the double cream with the icing sugar and vanilla. Spread most of the double cream (save some to decorate the top) over the Nutella. Re-roll the sponge as tightly as you can, and place onto a serving plate
Warm the Nutella for decoration and drizzle or pipe it all over the swiss roll. Pipe or dollop the remaining whipped cream on top, then add the Kinder Bueno pieces and sprinkle over the chopped roasted hazelnuts
Serve immediately, store any leftovers in the fridge for 2-3 days

Video

Notes

Make sure your ingredients are at room temperature before you start baking, particularly the eggs.
You need to roll up the swiss roll when it is hot from the oven. If it is too cold, it won't roll as neatly and could crack.
You can use any cocoa powder for this recipe, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
The chopped roasted hazelnuts in this recipe are optional.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition