Heavenly Hazelnut Swirl Cake Roll Recipe

 

Ingredients:

- 1 cup all-purpose flour

- 1/2 cup granulated sugar

- 4 large eggs

- 1/4 cup unsweetened cocoa powder

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1/2 cup hazelnut spread (such as Nutella)

- 1 teaspoon vanilla extract

- 1/4 cup powdered sugar (for dusting)

- 1/2 cup chopped hazelnuts (for the swirl and topping)

Directions:

1. Preheat your oven to 375°F (190°C). Line a 10x15-inch

jelly roll pan with parchment paper and lightly grease it.

2. In a large bowl, beat the eggs and granulated sugar

together until light and fluffy, about 5 minutes. Add

vanilla extract and mix well.

3. In a separate bowl, sift together the flour, cocoa

powder, baking powder, and salt. Gradually fold this dry

mixture into the egg mixture until just combined.

4. Pour the batter into the prepared pan and spread it

evenly. Drop spoonfuls of hazelnut spread onto the

batter and use a knife to swirl it in gently.

5. Bake for 12-15 minutes, or until the cake springs back

when touched. Remove from the oven and immediately

loosen the edges with a knife.

6. Dust a clean kitchen towel with powdered sugar, then

invert the hot cake onto the towel. Carefully peel off the

parchment paper and roll the cake up in the towel. Let it

cool completely.

7. Once cooled, unroll the cake, spread a thin layer of

hazelnut spread over it, sprinkle with chopped hazelnuts,

and roll it back up. Dust with more powdered sugar

before serving.

Prep Time: 20 minutes | Baking Time: 15 minutes | Total

Time: 35 minutes

Kcal: 250 kcal per serving | Servings: 8

Tips:

- For a nut-free version, substitute the hazelnut spread

with chocolate hazelnut-flavored almond butter.

- Enhance the flavor by adding 1 teaspoon of instant

coffee to the batter for a mocha twist.

- Serve with a dollop of whipped cream and fresh berries

for an elegant presentation.