Nutella Roll Cake
Impossibly soft, and filled with rivers of nutella, this roll cake is pure indulgence. With a sponge so simple it feels like magic, it's the impressive dessert that secretly costs less than a dollar a slice.
Serves: 8-10
Cost: $8.00 NZD total / less than $1.00 per serve (approx)
Time: 30 minutes active + 2 hours chilling
Ingredients
4 eggs
½ cup sugar
⅔ cup plain flour
1 tbsp plain oil or melted butter
Approx. ¾ cup Nutella (or more, to taste)
¾ cup cream, whipped (optional)
Method
Preheat your oven to 200°C. Line a 30cm x 40cm Swiss roll tin or baking tray with baking paper.
Whisk the eggs and sugar for about 4 minutes, until thick, pale, and ribbon-like (the mixture should hold a trail when you lift the whisk).
Sift the flour over the egg mixture and gently fold in until just combined.
Carefully fold in the oil or melted butter.
Pour the batter into the prepared tin and spread evenly. Bake for 6 minutes, or until light golden and springy to the touch.
Let the cake cool in the tin for 5 minutes, then turn it out onto a clean tea towel with a fresh sheet of baking paper on top. Roll it up from the short end and leave to cool completely.
Gently unroll the cake. Spread with a generous layer of Nutella, followed by whipped cream (if using).
Carefully re-roll the cake. Wrap in the baking paper or cling film and chill in the fridge for at least 2 hours before slicing.
Tips
Whisk well: The air whisked into the eggs is what gives the cake its light, sponge-like texture, so don’t rush this step.
Roll warm: Rolling the sponge while it's still warm makes it flexible and less likely to crack when filled.
Simple filling: The cake is delicious with just Nutella, but whipped cream makes it extra indulgent.
Storage: Keep covered in the fridge for up to 3 days.
Decoration: Dust with icing sugar or cocoa powder before serving for a pretty finish.
