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There's something magical about a Swiss roll - it's easy to make yet always brings comfort in every bite. This Nutella-filled version has become my absolute favorite treat to share at the dinner table. It takes me back to those sweet afternoons spent in my grandma's kitchen. I often whip this up when my kids and their friends come home from school. With its soft, spongy cake and melty chocolate center, it's the perfect sweet treat for any occasion.
Treasured Family Baking Tips
Here's what you'll need to make a generous roll that feeds about 6 to 8 people. For the sponge cake, grab 4 eggs at room temp, 100 g of granulated sugar, 100 g of sifted flour, a teaspoon of baking powder and a tiny bit of salt. The filling calls for 200 g of Nutella. I personally love finishing it off with a dusting of powdered sugar and some crushed hazelnuts on top. My little kitchen trick? Warming the Nutella slightly in a water bath so it spreads more smoothly.
Step-by-step Baking Guide
Start by warming your oven to 180°C. Mix the egg yolks and sugar in a bowl until they turn light and fluffy. Then add your sifted flour and baking powder. Beat the egg whites with salt until they form stiff peaks and gently fold them into your mixture. Pour the batter onto a baking sheet lined with parchment paper and bake for 10-12 minutes until it's just turning golden. Take it out, flip it onto a damp kitchen towel, peel off the paper and roll it up with the towel. After it cools down, unroll it, spread your Nutella inside and roll it back up. Finish with a sprinkle of powdered sugar and some hazelnuts before chilling it.
Tasty Twists I've Tried
Over the years I've played around with different versions of this roll. During summer, I love adding fresh strawberries alongside the Nutella. Sometimes I mix in chopped hazelnuts for extra crunch in the filling. When I want something different, I swap out Nutella for homemade jam or chocolate ganache. My daughter loves it when I add vanilla or orange zest to the sponge batter. These small personal touches really make each roll special.
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Serving and Storage Tips
To keep your roll nice and soft, wrap it in plastic wrap and stick it in the fridge. It'll stay good for two days, though in my house it never lasts that long! When you're ready to serve, use a sharp knife to get clean, even slices. I love serving each piece with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
Frequently Asked Questions
- → Can I make the roll a day early?
- Yes, you can prepare it the day before. Wrap it in plastic wrap and store it in the fridge to keep it soft.
- → Why does my sponge cake crack when I roll it?
- Overcooking or letting it cool before rolling can cause cracks. Roll it warm using a damp kitchen towel to help keep it flexible.
- → Can Nutella be swapped out?
- Absolutely! Use any spread you like, custard, ganache, or even jam as filling options.
- → How should I store the roll?
- Keep it in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for 15 minutes before serving.
- → Is sponge cake hard to make?
- Not at all! Just whip your egg whites really well and gently fold them into the batter to keep it light.