Nutella roll is a delicious dessert that is very easy to make, and every time I prepare it, it disappears quickly, or rather my son Luca eats it all. I occasionally prepare it, then I cut it into slices and store it in the freezer, so when you want to enjoy it, just take out a slice and let it thaw at room temperature before eating. Now let’s see how to make the Nutella roll and if you try it, let me know. Barbara
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for making the Nutella roll
- Nutella®
- powdered sugar
- 4 eggs
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon vanilla
- 4 tablespoons water (hot)
Procedure for making the Nutella roll
Let’s start preparing the Nutella roll. First, prepare the sponge cake by placing the eggs in a bowl, whisking them with the beaters, and then adding the hot water. Continue whisking for a few minutes.
Gradually add the sugar, while the electric beaters are running, and also incorporate the vanilla.
Add the sifted flour and cornstarch and gently fold it in with a spatula using upward and downward movements to avoid deflating the mixture.
Line the baking sheet with parchment paper and pour the batter onto it, leveling it, and bake it in a preheated oven at 350°F for 12 minutes.
When the sponge cake is ready, take it out of the oven, cover it with a clean tea towel, and roll it up. Let it cool at room temperature.
When the sponge cake is cool, unroll it, spread a generous amount of Nutella over the entire surface, and roll it up again, removing the parchment paper as you go.
Tightly wrap the roll and close it with parchment paper or aluminum foil and twist the ends. Let it rest for 30 minutes, then remove the Nutella roll from the paper, dust with powdered sugar, and slice.
