The roll with Nutella and jam for a simple and soft breakfast. The preparation is a very simple sponge cake, a dough similar to sponge cake but much thinner and more elastic to be rolled after being filled with different creams, whipped cream, fruits, and jams. When you prepare this recipe, you will realize how many recipes can be made because, in addition to rolls, it can replace different doughs to make various desserts, such as using it as a base for Sicilian cassata. The ingredients to use are eggs, sugar, flour, and various flavors to avoid the strong taste of eggs. All that’s left is to prepare it!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 5 eggs
- 4.2 oz sugar
- 2.8 oz all-purpose flour
- vanilla extract
- Nutella for filling
- jam for filling
- powdered sugar
Tools
- Parchment paper
- Baking sheet
Steps
The preparation is the same as any sponge cake.
In the stand mixer, place the eggs and sugar, activate and work at medium/high speed for 10 minutes. The mixture will be fluffy and frothy, then with a spatula, gradually fold in the flour from bottom to top and add the vanilla extract. Don’t worry about the exact time when whisking the eggs with sugar, the difference with sponge cake is that it doesn’t need to rise in height.
Prepare the baking sheet with parchment paper and pour the mixture inside, use a small spatula to level it out across the base to make it uniform. Bake at 320°F in a preheated fan oven for 10 minutes.
Remove from the oven and place a sheet of parchment paper on top, flipping it upside down, gently peel off the parchment paper that was on the base of the baking sheet during baking.
After peeling off the parchment paper, cover it with another sheet of parchment paper or the same one and let it cool.
When it is well-cooled, you can fill it as you like.
In my case, I divided the sponge cake into two and filled one with Nutella (I recommend softening it a little in the microwave for easier spreading) and the other with jam.
Roll it up and wrap the roll in parchment paper and let it rest in the fridge for about 1 hour.
The filled rolls are ready! sprinkle with powdered sugar and enjoy!!
Storage
The filled roll can be stored in the refrigerator wrapped in plastic wrap for one day.
The filled roll can be stored in the refrigerator wrapped in plastic wrap for one day.
Tip
The sponge cake can also be used as a base for Sicilian cassata, cakes, tiramisu, cheesecake, etc.
