Nutella® Roll

Name: Nutella® Roll
Ingredients: 3 eggs, at room temperature; 1 pinch salt; 1/2 cup white sugar; 3 tablespoons vegetable oil; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 2 teaspoons white sugar; 1 1/4 cups chocolate-hazelnut spread (such as Nutella(R))

9 ingredients

6 steps

Ingredients

3 eggs, at room temperature
1 pinch salt
1/2 cup white sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons white sugar
1 1/4 cups chocolate-hazelnut spread (such as Nutella(R))

Directions

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.