Nutella Swiss Roll

About this recipe

This Nutella Swiss Roll makes a soft chocolate sponge filled with Nutella and cream. You roll the sponge with a good layer of warm Nutella and whipped cream. It looks nice and tastes rich. See a simple swiss roll page for more roll ideas.

Why make this recipe

Make this cake when you want a fast showy dessert. It takes little time and looks like a shop cake. Kids and grown ups like the Nutella and cream mix. You can change the filling or top it in many ways, like on a chocolate cake roll.

How to make Nutella Swiss Roll

You make the sponge, roll it once to cool, then unroll and fill. Warm the Nutella so you can spread it. Whip the cream with a little sugar and vanilla, then add most of it to the Nutella. Re-roll tight and add more Nutella and cream on top. For more tips on cake roll handling see this German chocolate roll tips.

Ingredients

• 3 Eggs (large)
• 75 g Caster sugar
• 50 g Plain flour (sieved)
• 25 g Cocoa powder (sieved)
• 115 g Nutella (warmed)
• 200 ml Double cream
• 1/2 tbsp Icing sugar
• 1/2 tsp Vanilla extract (or paste)
• 40 g Nutella (warmed)
• 1 tbsp Chopped roasted hazelnuts (optional)
• 1 1/2 Kinder Bueno bar

Directions

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. Grease the tin first to help the paper stick. The tin used was 33.7 x 23.5 cm (13.25 x 9.25 inches).

For the sponge, whisk the eggs and sugar with an electric hand whisk or stand mixer for 8 minutes. Stop when the mix reaches ribbon stage. This means you can drizzle some mix in a figure 8 and it does not sink back at once.

Gently fold in the flour and cocoa powder in three parts. Fold gently so you keep the air in the mix. Pour the mix into the tin and spread it with a palette knife. Bake for 12 minutes. If you press the middle with a fingertip it should spring back.

Remove the sponge from the oven and tip it onto a clean sheet of baking paper. Peel off the paper the sponge baked on. Roll up the sponge with the clean paper and leave to cool on a rack.

When cool, unroll the sponge and spread a layer of warmed Nutella all over it. Warm the Nutella for 10–20 seconds in the microwave to make it easy to spread. Whip the double cream with the icing sugar and vanilla until it holds soft peaks. Spread most of the cream over the Nutella, saving some to top the roll. Re-roll the sponge tightly and place on a plate.

Warm the extra 40 g Nutella and drizzle or pipe it over the roll. Pipe or dollop the saved cream on top. Break the Kinder Bueno and place pieces on the roll. Sprinkle the chopped roasted hazelnuts if you like. Serve at once or keep in the fridge for up to 2–3 days.

How to serve Nutella Swiss Roll

Slice the roll with a sharp knife. Serve a slice on a small plate. Add a spoon of cream or some fresh berries if you like. You can also serve with coffee or milk. Try sweet sides like the ones in this sweet roll sides list.

How to store Nutella Swiss Roll

Cover the roll with cling film or put it in a container. Keep it in the fridge. Eat within 2 to 3 days for best taste. Do not leave the cream roll out at room temp for many hours.

Tips to make Nutella Swiss Roll

• Warm the Nutella a little so it spreads smooth.
• Do not over mix the eggs. Mix until light and thick.
• Roll the sponge while it is warm the first time to shape it.
• Use a sharp knife and wipe it between cuts for clean slices.
• For more roll ideas see other roll ideas.

Variation (if any)

• Add fresh raspberries or sliced strawberries in the filling.
• Use white chocolate spread instead of Nutella for a change.
• Swap the hazelnuts for chopped almonds or leave nuts out for a nut-free version.
• Add a thin layer of jam under the Nutella for a fruity twist.

FAQs

Q: Can I make this a day ahead?
A: Yes. Make it a day ahead and keep it in the fridge. It will taste fine the next day.

Q: Can I freeze the roll?
A: You can freeze it for up to one month. Wrap it well in foil and cling film. Thaw in the fridge before serving.

Q: My sponge cracks when I roll it. What now?
A: If it cracks, spread more cream to hide the crack. Chill the roll so it firms up.

Q: Can I use other chocolate spreads?
A: Yes. Use any smooth chocolate-hazelnut or chocolate spread you like.

Q: How to get a smooth top?
A: Warm the Nutella and use a small spoon or piping bag. Smooth with a knife or offset spatula.

Conclusion

If you want a simple vanilla twist, see the linked recipe for a similar roll: Vanilla Cake Roll with Nutella Cream.