NUTELLA VANILLA SWISS ROLL

That jar of Nutella is calling your name!!  SWISS ROLL month begins with the most basic recipe.  Vanilla Swiss Roll filled with delicious Nutella spread!!!  Rock and Roll!!! ????

Swiss roll is known in many countries around the world.  It’s known as different names like jelly roll,  roulade, pianono.  In Indonesia, which is where I come from, this dessert is called Bolu Gulung, which literally means rolled cake!!

Why is Swiss roll in the cake category?  Well, all Swiss rolls starts with a sponge cake recipe.  Sponge cake recipe is easy to make and fast to bake.  The main component of a sponge cake is the egg whites.  When you have egg white that is perfectly stiff peaked, your sponge will be soft and fluffy.  That is all the adjective that should be used when describing a sponge cake!  Once the cake is done and cooled, it is then filled with many different filling.  The most popular ones are butter cream, cheese, fruit jam or fresh fruit, whipped cream, and many other.  It’s really a mix and match game.

Like I said before, the making of a Swiss roll always start with the cake.  Sponge cake to be exact.  First, butter the bottom of a baking sheet with …  butter!  ? Then line it with parchment paper.  Make sure that your baking sheet has sides because the cake will rise.

Separate your eggs into the stand mixer and a  medium size bowl.  I like whipping my egg whites with my stand mixer because it is waaaaayyy easier to do it there than using the whisk.  I commend you if you are going to do this with a whisk!

Mix together the egg whites with the cream of tartar.  Mix at medium speed and until soft peak.

What does a soft peak looks like?  It will look foamy as you can see in the picture below.  Once it’s at a soft peak stage, while the mixer is on, gently add the 60 g of sugar and keep mixing it.  Move the speed to a higher setting until it comes to a stiff peak stage.  Set aside.

Once you add the sugar, vanilla extract, vanilla, pinch of salt, vegetable oil and milk into the egg yolk,  mix it together to form a smooth mixture.  Sift the flour and cornstarch on top and mix again.

So by now you have 2 bowls.  The beautiful smooth egg white and the egg yolk mixture.

Gently and little by little, add the egg whites into the egg yolk.  So it’s more of folding the egg whites than mixing the egg whites.  Gently and gingerly please.  We don’t want to ruin the beautiful egg whites.

Pour the beautiful mixture into the prepared baking pan and bake for 25-30 minutes.

Golden brown!!  Beautiful!!  And when you open your oven door, it is smells divine!!!  Leave it at room temperature before rolling it into a log.

For this next step, make sure there are no sleeping babies when you are doing this because you will need to slam it in one swipe motion!! Lay a clean kitchen towel on top of the baking pan.

Then invert it in ONE SWIFT MOTION!  No hesitation and just do it!!!

Now gently roll the cake into a log with the help of the towel.

Leave the cake at room temperature for about 1 hour before spreading the chocolatey goodness on top. Be patient!!  ?

Once it’s cooled, unroll the cake and prepare the Nutella and a cake spatula.

Cover the cake with Nutella.  This is not the time to be shy, people!!  ?

Now reroll the cake again into a log.

Wrap the roll with parchment paper and put in the refrigerator for 2 hours so that the roll will stay a roll.

Here’s a close up!!!  I’ve got to tell you, it is so soft and so yummy!!   Enjoy it for snack or for breakfast!

Happy Baking!!!