The CREAM-AND-NUTELLA SWIRL CAKE is a beautiful and delicious dessert, perfect to serve at the end of a festive lunch or as a birthday cake for our most indulgent little ones. It’s an absolute triumph of flavor and creaminess and, while really easy to make, it looks original and spectacular. And, I promise you, it’s delicious, delicious and even more delicious!
The main feature of this dessert lies in its original construction, which requires a bit of attention but not much effort: you just need to prepare a simple sponge cake (the kind used for sweet rolls) and cut it into slices of equal height, which will then be joined in a spiral after spreading with the delicious creams. I chose Nutella and whipped cream, enriched with peanut brittle to give a “crunch” touch and, I guarantee you, the result was greatly appreciated.
To decorate everything, and make it even more indulgent, I added an actual palisade of chocolate sticks all around — an extra reason to smile and celebrate for kids and adults alike.
SEE OTHER RECIPES WITH SPONGE CAKE:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 10-12 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 eggs (medium, at room temperature)
- 1/2 cup + 2 tbsp (about 120 g) granulated sugar
- 1/4 cup (4 tbsp; about 55 g) sunflower seed oil
- 1/3 cup (about 75 ml; about 75 g) milk (at room temperature)
- lemon zest
- 3/4 cup (about 90 g) all-purpose flour (00)
- 2 tsp (about 8 g) baking powder
- 1 2/3 cups (about 14 oz; 400 g) sweetened vegetable whipping cream, to whip
- 3.5 oz (about 100 g) peanut brittle, coarsely chopped
- Nutella® (or chocolate-hazelnut spread)
- 12 oz (about 340 g) chocolate sticks (to line the sides)
Tools
- 2 Bowls
- 1 Hand mixer
- 1 Food processor (or blender)
- 1 Baking pan
SWIRL CAKE INSTRUCTIONS
The preparation of the CREAM-AND-NUTELLA SWIRL CAKE is simple and quick.
Separate the yolks from the whites and whip the whites to stiff peaks. Add 80 g of the sugar from the total (about 6 1/2 tbsp) and continue whipping until you obtain a glossy, well-inflated meringue. Set aside.
Beat the yolks with the remaining 40 g of sugar (about 3 tbsp + 1 tsp) until they become pale and fluffy.
Add the lemon zest, the oil in a slow stream, the milk, and mix everything well.
Then add the sifted flour and baking powder. Mix the dry ingredients well and gradually fold in the whipped egg whites. Gently incorporate them with a spatula using slow movements from the bottom up.
Line a baking pan about 12.2 x 13.4 inches (31 x 34 cm) with parchment paper, pour in the batter, spread it evenly and level well.
Bake the sponge in a preheated conventional oven at 338°F for 20 minutes, or in a fan (convection) oven at 320°F for 20 minutes.
Once baked, remove from the oven and let it cool completely. Place a sheet of parchment paper on the sponge cake and carefully flip it over.
Remove the paper from the bottom and, using a ruler to help, cut strips about 2 3/8 inches wide (6 cm).
Place the very cold cream in a bowl and whip it. In a food processor, coarsely chop the peanut brittle (you can also use almond or hazelnut brittle), fold it into the whipped cream with a spatula.
Soften the Nutella in a warm bath or briefly in the microwave so it spreads more easily.
Spread the sponge strips with Nutella and place the whipped cream (reserving a few spoonfuls for the final decoration) on top. Level well and roll up your sponge strips.
Place the first spiral on a large plate and continue joining the other strips in sequence. Once you have a large spiral, put it in the fridge for at least 1 hour.
Cover the sides of the cake with the reserved whipped cream and press chocolate sticks onto the sides to adhere. Then return the swirl cake to the fridge until serving time.
