Chocolate-Hazelnut Filled Roll Cake

Step 1

Preheat the oven to 350°F. Using a fine-mesh sieve, sift the flour together with the baking powder & a pinch of salt.

Step 2

Separate the egg whites from the yolks & place into 2 bowls.

Step 3

Add a pinch of salt to the egg whites. Then, using an electric hand mixer, beat them until they form stiff peaks.

Step 4

When the egg whites start to stiffen, add the sugar & continue to beat.

Step 5

Lower the speed & add the egg yolks, one yolk at a time, beating after each addition.

Step 6

Gently fold the flour mixture into the eggs using a rubber spatula.

Step 7

Pour the batter onto a baking sheet (or jelly roll pan) lined with parchment paper. Bake for 12 min at 350°F.

Step 8

Remove the cake from the oven & flip it over onto a clean damp kitchen towel. (Note: The towel should not smell strongly of detergent or softener!) Peel off the parchment paper & carefully flip the cake over again.

Step 9

Gently smear the chocolate-hazelnut spread (eg. Nutella) evenly over the entire cake.

Step 10

Use the kitchen towel to tightly roll up the cake.

Step 11

Melt a bit of the chocolate-hazelnut spread in a microwave or double boiler. Drizzle it decoratively over the cake. Cut the roll into slices. Dessert time!