Nutella sponge cake roll

This nutella sponge cake roll is so light and fluffy, Raspberry cream is perfectly balance the taste.

Ingredients:

- 6 large eggs room temperature, separated egg yolk and egg whites
- 1/4 cup granulated sugar and 4 Tbsp
- 3/4 cup nutella

Cream filling
- 1 cup heavy cream
- teaspoon vanilla extract
- 1/2 cup seedless raspberry jam
( beat until stiff peak )

Direction:

Preheat oven on 350 F
Lightly butter sheet pan with spray and flour,lay with parchment paper on top
Beat 6 large egg yolk and granulated sugar on high speed
Add nutella, beat until combine until silky smooth
transfer into large bowl

whisk egg white until foamy, add pinch of salt until soft peak
add 2 table spoon granulate sugar until stiff peak
fold the white egg into egg yolk mixed little bit at a time
do not over mix
pour into sheet pan on parchment paper, spread the batter evenly
bang the pan few time to break up the bubble
bake into the oven for 15-17 minutes
To keep them moist spray the dish cloth with water until dump, cover the cake let them cool completely

release the cake from a sheet pan
spread the filling and roll them

Comments

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