Name: Nutella Swiss Roll
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Swiss
Ingredients: 3 large eggs; 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 (for top); 1 tbsp chopped roasted hazelnuts (optional); 1 1/2 Kinder Bueno bar

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introduction

This Nutella Swiss Roll is light, soft, and full of chocolate and cream. You can make it at home with few tools. It works for a party or a small treat. Learn how to roll the cake and fill it with Nutella and cream. Read a short Swiss roll guide if you want more help on rolling cakes.

why make this recipe

You make this recipe when you want a quick sweet that looks good. The cake is soft and not heavy. The mix of Nutella and cream gives a rich taste. Kids and guests will smile when you cut the roll. If you like other filled rolls, try a snack idea like these Biscoff rolls for a change.

how to make Nutella Swiss Roll

Ingredients :

3 large eggs
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 (for top)
1 tbsp chopped roasted hazelnuts (optional)
1 1/2 Kinder Bueno bar

Directions :

Turn your oven to 160°C fan (about 400°F or Gas 6). Line a swiss roll tin or a tray with a lip with baking paper. Grease the tin first so the paper will stick.
Use a bowl and a hand whisk or stand mixer. Whisk the eggs and the sugar for 8 minutes until the mix is thick and light. You will see a ribbon when you lift the whisk.
Fold in the sieved flour and cocoa in three small parts. Fold gently so you do not lose the air.
Pour the mix into the tin. Use a palette knife to spread it thin and even.
Bake for 12 minutes. The cake should spring back when you press the top lightly with your finger.
Take the cake out. Tip it on to a clean sheet of baking paper. Remove the paper you baked it on.
Roll the warm cake up with the clean paper and leave it to cool on a rack. This keeps its shape.
When the cake is cool, unroll it. Warm 115 g Nutella for 10–20 seconds in the microwave so it spreads easy. Spread the Nutella on the cake.
Whip the double cream with the icing sugar and vanilla until firm. Spread most of the cream on top of the Nutella. Keep a little for the top.
Roll the cake tight again and place it on a plate.
Warm the extra 40 g Nutella and drizzle or pipe it over the roll for a nice look. Add the rest of the cream in small dollops. Break the Kinder Bueno into pieces and place on top. Sprinkle chopped hazelnuts if you like.
Serve right away or put in the fridge.

For a sponge like this but in chocolate style, you can see a simple tip on a chocolate cake roll page.

how to serve Nutella Swiss Roll

Cut the roll with a sharp knife. Wipe the knife between cuts so the slices look neat. Serve a slice on a small plate. Add a small spoon of cream or a few extra hazelnuts on the side. You can add extra warm Nutella for each slice. Try to serve with coffee or milk. For a different serving idea, see a sweet roll side idea like these pecan crescent rolls.

how to store Nutella Swiss Roll

Wrap the roll in plastic wrap or keep it in a box with a lid. Put it in the fridge. The roll stays good for 2–3 days. Do not leave it at room temp for more than a few hours because of the cream. If you cut slices, keep them covered so they do not dry out. For a make-ahead idea, see a storing tip on a similar roll page like Biscoff cookie butter cinnamon rolls.

tips to make Nutella Swiss Roll

Warm Nutella a bit so it spreads smooth. Do not overheat.
Whisk eggs well. That gives a light sponge.
Fold flour slowly to keep the air in the mix.
Roll the cake while it is warm first to set its shape.
Use a clean sheet of paper to roll so the cake does not stick.
Chill the roll for 30 minutes if you want neater slices.

variation (if any)

Add a thin layer of jam under the Nutella for a fruity touch.
Use whipped mascarpone instead of cream for a richer filling.
Swap Kinder Bueno for chopped Ferrero Rocher or strawberries.
Make a white cocoa sponge and use simple Nutella cream for a pale look.

FAQs

Q: Can I use a different nut spread?
A: Yes. You can use any chocolate nut spread you like. Warm it the same way before you spread it.

Q: Can I make the roll ahead?
A: Yes. Make it and keep it in the fridge for up to 3 days. For best shape, roll and chill before you add top decorations.

Q: Can I freeze the roll?
A: You can freeze it, but the cream may change texture. Wrap it well and use within one month. Thaw in the fridge.

Q: Can I make the sponge without a mixer?
A: You can, but it is hard to get the same light sponge by hand. Whisk until the mix is thick and pale.

Q: How do I make clean slices?
A: Use a sharp knife and wipe it clean between cuts. Chill the roll for 15–30 minutes to firm it up.

Conclusion

For another simple roll idea try this Vanilla Cake Roll with Nutella Cream.