Nutella Swiss Roll
A classic dessert featuring a light chocolate sponge cake wrapped around a smooth filling of Nutella and whipped cream, garnished with Nutella, whipped cream, crunchy hazelnuts, and Kinder Bueno pieces.
Ingredients
For the Sponge
- 3 large large eggs
- 75 g caster sugar
- 50 g plain flour, sieved
- 25 g cocoa powder, sieved
For the Filling
- 115 g Nutella, warmed
- 200 ml double cream
- ½ tbsp icing sugar
- ½ tsp vanilla extract or paste
For Decoration
- 40 g Nutella, warmed
- 1 tbsp chopped roasted hazelnuts (optional)
- 1½ bars Kinder Bueno, broken into pieces
Instructions
Preparation & Baking the Sponge
- Preheat your oven to 160°C / 350°F (fan) and line a Swiss roll tin or baking tray with a lip with baking paper. Lightly grease the paper to help the sponge release easily later.
- In a large bowl, whisk the eggs and sugar with an electric mixer until the mixture reaches the ribbon stage.
- Gently fold in the sieved plain flour and cocoa powder in three portions, taking care not to deflate the airy batter.
- Pour the batter into the prepared tray and smooth it out evenly with a palette knife. Bake for about 12 minutes, or until the sponge springs back lightly to the touch.
Rolling & Cooling
- Immediately after baking, tip the cake onto a clean sheet of baking paper and quickly remove the paper it was baked on.
- Then, roll the warm sponge (still with the fresh paper) into a tight cylinder and let it cool completely on a wire rack.
Unrolling & Adding Filling
- Unroll the cooled sponge carefully. Spread a thin layer of warmed Nutella over the surface.
- Whip the double cream, icing sugar, and vanilla until soft peaks form. Spread most of the whipped cream over the Nutella, reserving a little for decorating later.
- Roll the cake back up as tightly as possible and place it seam-side down on a serving plate.
Decorating & Serving
- Warm the remaining Nutella and drizzle it over the top of the Swiss roll.
- Pipe or dollop the remaining whipped cream decoratively and scatter Kinder Bueno pieces and chopped roasted hazelnuts on top for texture and extra indulgence.
- Serve fresh, or chill in the fridge for up to 2–3 days.
Notes
Make sure eggs and ingredients are at room temperature for maximum volume. Use high-quality cocoa powder for a richer sponge flavor. Avoid freezing as the whipped cream filling doesn’t hold texture well after thawing.