If you’re looking for a dessert that pleases everyone in minutes, the soft Nutella roll is unbeatable. The secret to this recipe is all in the sponge cake (pasta biscotto), a light and extremely elastic base that must be able to wrap the filling without creating cracks. Making the Nutella roll is a little ritual of precision that gives great satisfaction: perfect for an impromptu snack or as a decadent end to a meal, perhaps enjoyed while you relax after a busy day. Follow my tips to achieve an incredibly soft consistency that holds a creamy, irresistible heart!
If you love Nutella desserts try the Nutella pastry cream, the tart with Nutella, cream and amaretti, the shortcrust pastry rolls with Nutella, or the braided leavened cake with Nutella.
Let’s get to work and prepare the Nutella roll together.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 12 Minutes
- Portions: 1Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the soft Nutella roll
- 4 eggs
- 2/3 cup all-purpose flour (about 80 g)
- 6.4 tbsp granulated sugar (about 80 g)
- 1 pinch salt
- to taste Nutella
Tools
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- Electric hand mixer
- Baking pan 15.75×11.81 in
Steps to prepare the soft Nutella roll
Begin by cracking the 4 eggs and carefully separating the egg whites from the yolks into two different bowls. The first secret for a flawless soft roll is whipping: whip the egg whites to stiff peaks, gradually adding 60 g of sugar a little at a time. They’ll be perfect when, lifting the beaters, a white foam peak forms and holds firm. In another bowl, beat the yolks with the remaining 20 g of sugar until they become pale. This separation allows you to incorporate the maximum amount of air, making the base as light as a cloud.
Once both bases are ready, fold the whipped yolks into the egg whites. This step requires patience: gently fold with a spatula using circular movements from the bottom up to avoid deflating the mixture. Now incorporate the sifted all-purpose flour and the pinch of salt. Continue folding carefully until you have a homogeneous, lump-free foam. Pour the batter into a rectangular pan lined with parchment paper and level the surface with a spatula, trying to keep an even thickness to ensure consistent baking throughout the dessert.
Bake the pan in a preheated conventional oven at 356°F (180°C) for about 12-15 minutes. The sponge cake should be just golden but still very elastic; if you overbake it, it will become dry and crack. As soon as it comes out of the oven, turn the sponge out onto a clean cloth. Gently remove the baking paper and, while it’s still very hot, roll the sponge using the cloth. Let it cool completely in this position: this shape “shock” will allow the cake to stabilize without creating annoying cracks on the outer surface.
Once the base is cool, carefully unroll it on your work surface. Spread the entire surface with Nutella, leaving a couple of centimeters free at the edges to prevent the filling from leaking out. If the Nutella is too hard, warm it slightly in a bain-marie to make it more fluid and easier to spread. Roll it up again, this time tighter, and if you have time, let it rest in the fridge for 20 minutes wrapped in plastic wrap. Before serving, finish with a generous dusting of powdered sugar to make your soft roll even more inviting.
Tips for a perfect result
Room temperature eggs: Cold eggs from the fridge are much harder to aerate. Take them out at least one hour before preparing: well-beaten egg whites are the only secret to the extreme fluffiness of this dessert.
The elasticity test: Don’t wait until the surface turns dark brown. The sponge cake is ready when, lightly touching it with a finger, the surface “springs back” elastically. Overbaking is the main reason rolls crack.
The damp cloth: If your kitchen is very dry, you can use a slightly damp cloth to roll the sponge cake just after it comes out of the oven. The moisture will help the base remain flexible while cooling. You can keep the roll for two or three days under a glass dome.
Delicious variations you can try
Coconut touch: Spread a layer of Nutella and add a sprinkle of desiccated coconut before rolling. The chocolate-coconut pairing is a timeless classic that also adds a pleasant crunchy note to the bite.
Coffee soak: If the dessert is for adults, you can lightly brush the sponge with some unsweetened coffee before spreading the cream. The contrast between the coffee bitterness and Nutella’s sweetness is really amazing.
Pistachio filling: You can replace Nutella with a homemade pistachio cream. You’ll get a roll with a bright green color and a refined taste, perfect for special occasions or a more sophisticated afternoon tea.
Storage and suggestions
In the refrigerator: The roll keeps perfectly for 2-3 days if well wrapped in plastic wrap or under a glass dome. This prevents the sponge from drying out or absorbing fridge odors.
The perfect slice: To get clean slices without smudges, use a very sharp straight-edged knife. Clean the blade with a damp cloth after each cut: this way the slice will perfectly show the cream spiral inside.
Freezing: You can freeze the roll already filled, perhaps already cut into slices separated by parchment paper. Just let it thaw at room temperature to have a soft snack ready in a few minutes.
Now it’s your turn!
The soft Nutella roll is that classic dessert that solves any situation with cheer and sweetness. It’s a dessert that lends itself to a thousand decorations and, despite its simplicity, always brings big smiles to the table. Remember that the sponge cake is a magical base: once you’ve learned the technique, you won’t be able to do without it!
How do you prefer to decorate it? Do you like the classic dusting of powdered sugar or prefer to create decorations with melted chocolate? Tell me in the comments, I’m curious to see your creations!
FAQ (Questions and Answers)
Why did the sponge cake crack while I was rolling it?
Why did the sponge cake crack while I was rolling it? This usually happens because it was baked too long and became dry and fragile, or because it wasn’t rolled while still hot. The initial heat is fundamental to give the correct shape without cracks.
Can I add baking powder to the batter?
In this traditional recipe it’s not necessary, because the air incorporated by the separately whipped eggs is enough to make the dessert very high and fluffy. However, if you’re not confident about your whipping, you can add the tip of a teaspoon.
Can I use brown sugar?
Yes, but keep in mind that the egg whites will whip slightly less voluminously and the sponge cake will have a darker color and a slightly caramel-like flavor.
