NUTELLA STRAWBERRY CHOCOLATE ROLL CAKE
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Vanilla Chantilly Cream, Nutella and Fresh Strawberries wrapped in a light fluffy Chocolate Sponge. Invite some friends round for coffee and a chat with a slice of one of the best Swiss Rolls you have ever tasted. My Nutella Strawberry Chocolate Roll Cake is that good!
What You'll Need
  • Butter for greasing
  • Sponge
  • 4 Egg Yolks
  • 50g Sugar
  • 40g Double Cream
  • Vegetable Oil 45g
  • A pinch of Salt
  • 40g Plain Flour
  • 10g Cocoa Powder
  • 4 Egg Whites
  • 60g Caster Sugar
  • Filling
  • 200g Double Cream
  • 1 tsp Vanilla Extract
  • 30g Sugar
  • 90g Warm Nutella
  • 4 Strawberries, hulled
  • 1 tbsp Icing Sugar
How to Make It
  1. Preheat the oven to 180°C. Put a sheet of baking paper on a shallow rectangular baking tray (34 x 24cm) and grease the paper with butter to stop the cake from sticking.
  2. Put the egg yolks, 50g of sugar, double cream, vegetable oil and salt in a bowl. Use a sieve to add the plain flour and cocoa powder and mix them well with a whisk
  3. Add the egg whites and 60g of sugar in a separate bowl and whisk them until the mixture stiffens and forms peaks.
  4. Add ⅓ of the egg white mixture to the egg yolk mixture and fold in gently with a spatula so you don’t knock the air out of the egg whites. Repeat until everything is mixed.
  5. Pour the mixture into the baking tray and spread it around by tilting the tray and letting the mixture flow to the edges. Bake in the oven for 12 minutes.
  6. When the cake is done, remove from the oven. You can tell if it is done by inserting a cocktail stick into the middle of the cake. If it comes out clean or nearly clean, the cake is done. Put the baking tray on a heat proof surface. Lay another piece of baking paper on top of the cake so that it is covered. Place a cooling rack upside down on the paper. Using oven gloves, flip the baking tray/cooling rack upside down so that the cooling rack is now on the bottom. Remove the baking tray and carefully peel the paper off the cake. Place the baking paper back on top of the cake so there is a loose piece on the top and bottom. Roll up the cake width-ways while it is still hot. This step makes it easier for the cake to be rolled with the filling later. Leave to cool.
  7. While the cake cools, let’s make the filling. Add the double cream, vanilla extract, and sugar in a bowl. Whisk until you can make firm peaks.
  8. Roll out the cooled sponge cake and remove the top piece of baking paper. Spread the warm Nutella all over the top of the cake. Warm Nutella is easier to spread.
  9. Spread the whipped cream carefully over the Nutella. Arrange the strawberries in a row width-ways, about ⅓ of the way on top of the cream and roll the cake up again. Wrap the rolled up cake in the bottom piece of baking paper and refrigerate until you are ready to serve.
  10. To serve, remove the baking paper and sieve the icing sugar over the cake.
Recipe by Gilded Gingerbread at https://www.gildedgingerbread.com/nutella-strawberry-chocolate-roll-cake/