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Ingredients
- 4 egg whites
- 1 tsp cream of tartar
- 60 g sugar
- 4 egg yolk
- 20 g sugar
- 40 ml oil
- 40 ml milk
- 1 tsp vanilla extract
- A pinch of salt
- 30 g flour
- 30 g cornstarch
- 300 g Nutella
Ingredients
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Instructions
- Preheat oven to 325 degrees F. Butter the bottom of a baking sheet that is 38x24 cm and 2 cm deep. Line the baking sheet with parchment paper.
- In a stand mixer, beat together the egg whites and cream of tartar, until it becomes soft peak.
- While the mixer is on, gently add the 60 mg of sugar to the egg whites and keep mixing until the egg whites comes into a stiff peak stage.
- In a medium bowl, mix together the egg yolk, 20 g of sugar, oil, milk, pinch of salt and vanilla.
- Sift the flour and cornstarch on top of the egg yolk mixture and mix until the mixture becomes smooth.
- Gently fold the stiff egg white into the egg yolk mixture until it's all combined.
- Pour into the prepared baking sheet and smooth the top so it will be even. Tap 5 times to eliminate air bubbles. Bake for 25 minutes or until golden brown.
- Take out of the oven and leave at room temperature for 5 minutes.
- Lay a clean kitchen towel on top of the baking sheet and invert the cake unto the kitchen towel.
- Gently roll the cake with the towel and leave at room temperature for 1 hour.
- Unroll the cake and spread the Nutella on top.
- Roll the cake again tightly and wrap with parchment paper. Leave in the fridge for 2 hours to set and cut with a serrated knife to serve.
Recipe Notes
Adapted from : Bincy Chris
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