Ingredients
Swiss Roll Sponge:
– 1/2 cup all-purpose flour
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon instant coffee powder
– 4 large eggs
– 2/3 cup caster sugar
– 1/4 cup melted and cooled unsalted butter
– 1 teaspoon vanilla extract
Hazelnut Cream Filling:
– 3/4 cup toasted hazelnuts (skins removed)
– 1 cup mascarpone cheese
– 1/2 cup powdered sugar
– 2 tablespoons Nutella
Ganache:
– 1/2 cup heavy cream
– 2 tablespoons Nutella
Instructions
1. Preheat oven to 375°F (190°C). Prepare a 10×15-inch baking sheet with parchment paper.
2. In a bowl, sift flour, cocoa, baking powder, salt, and coffee powder.
3. In a separate bowl, whisk egg yolks with 1/3 cup sugar, melted butter, and vanilla until pale.
4. In a stand mixer, whisk egg whites with remaining 1/3 cup sugar to stiff peaks.
5. Fold dry ingredients into yolk mixture, then gently incorporate egg whites.
6. Spread batter evenly on baking sheet. Bake 12-15 minutes until firm and slight springy.
7. Dust with cocoa powder and quickly invert onto a clean towel (still warm). Carefully roll the cake into the towel to cool.
8. For hazelnut cream: blend toasted hazelnuts into a paste. Mix with mascarpone and powdered sugar, then spread over cooled cake.
9. For ganache: heat cream until steaming. Whisk into Nutella until smooth. Spread over filling.
10. Chill 30 minutes, then unroll and slice.
Notes
Replace caster sugar with sifted granulated sugar if needed.
Use Dutch-process cocoa for richer flavor.
-Unsalted butter is key for texture.
Hazelnuts can be substitution with almond butter or skipping for a nut-free version.
Store in fridge for up to 3 days.
- Prep Time: 30
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg