Nutella Swiss Roll (Birthday Cake Roll)
A fun and fluffy Nutella Swiss Roll filled with a rich and creamy Nutella and mascarpone frosting. Soft, chocolatey, and covered in sprinkles, this cake roll is the perfect dessert for birthdays and special occasions!
Ingredients
For the Cake Roll
- 3 egg yolks room temperature
- 2 tbsp (30 g) white granulated sugar
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) milk room temperature
- 1/2 teaspoon pure vanilla extract
- 2.1 oz or 1/2 cup minus 1 tbsp (60 g) all-purpose flour sifted
- 1 tbsp (7 g) cornstarch sifted
- 3 egg whites room temperature
- 2 tbsp (30 g) white granulated sugar
For the Filling
- 1/2 cup (150 g) hazelnut spread such as Nutella
- 1/2 cup (115 g) mascarpone room temperature, plus more for frosting
- 1/3 cup or 2.7 oz (75 g) sprinkles for topping
Instructions
- Preheat the oven to 375 F (190 C). Line a 9 x 13 inch (22 x 33 cm) baking sheet with parchment paper and set aside.
- Make the batter. In a large bowl, beat together the yolks and sugar until combined (about 60 seconds). Add in the oil, milk, and vanilla extract and beat until combined again (about 30 seconds). Sift in the flour and cornstarch and beat until combined and smooth (about 15 seconds), scraping the sides of the bowl from time to time. Set aside.
- Whip the egg whites. In a separate large bowl, whip the egg whites until frothy, then add in the vinegar and sugar, and whip until fluffy with soft peaks.
- Combine the batter. Using a silicone spatula, gently fold the whipped egg whites into the egg yolk mixture in multiple additions (preferably 2-3). Fold until fully combined. Work very gently to prevent the batter from deflating.
- Bake. Gently pour the batter into your prepared baking sheet and use a silicone spatula to smooth out the top. Bake for 14-15 minutes or until golden on top. You can test for doneness by gently poking the cake with your index finger: it should spring back. While the cake is baking, lay a clean kitchen towel on a worksurface and sprinkle it with 1/4 cup of granulated sugar making sure the sugar is evenly sprinkled across the towel.
- Roll up the cake. As soon as the cake comes out of the oven, drop the baking pan from a height of 1 inch (2.5 cm) to keep it from shrinking, then lift it out of the baking sheet and immediately invert it onto the prepared kitchen towel. Gently peel off the parchment paper and immediately roll up the cake with the kitchen towel. Allow to cool down to room temperature before moving onto the next step.
- Fill the cake roll. When the cake has cooled down, make the frosting. In a large bowl, combine together the mascarpone and Nutella. Beat until fully combined and creamy. Using a spatula, gently spread the filling on top of the cake and then roll the cake back up. Cover the and let it chill in the refrigerator for at least 3 hours before decorating and serving.
- Decorate. When you're ready to serve the cake roll, use some of the mascarpone to create a thin layer of frosting. Use 2-4 tablespoon of room temperature mascarpone for this step. Use an offset spatula or a butter knife to spread the mascarpone on top of the rolled-up cake. Finally, top with sprinkles and use an offset spatula or a chef knife to stick the sprinkles onto the sides of the cake roll. Serve immediately!
Notes
Make-Ahead Instructions: you can make this cake roll one day ahead of time and let it chill in the refrigerator overnight. Frost and top with sprinkles right before serving.
Storing Instructions: store your cake roll covered in the refrigerator for up to 3-4 days. The sprinkles will melt and stain the cake over time. Do not freeze this cake roll as whipped cream doesn't freeze well.
If you need help with troubleshooting, please refer to FAQs on my master vanilla swiss roll post over at damnspicy.com/vanilla-swiss-roll-recipe
Nutrition
Calories: 319kcalCarbohydrates: 34gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 87mgSodium: 39mgPotassium: 116mgFiber: 1gSugar: 25gVitamin A: 301IUCalcium: 55mgIron: 1mg
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