Pumpkin Nutella Swiss Rolls

Photo: Angie's Recipes

Ingredients

60 grams German #405 flour

60 grams Finely ground almond

2 grams Baking powder

20 grams Caramel syrup

70 grams Milk

70 grams Safflower oil

120 grams Pumpkin, roasted and pureed

4 Eggs

60 grams Caster sugar

Pinch of salt

teaspoon Lemon juice

80 grams Nutella

Preparation

Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Sift flour, ground almond and baking powder together in a mixing bowl. In another bowl, whip together the caramelized sugar syrup, milk, and safflower oil until the mixture is emulsified Add in pumpkin puree and flour mixture, and mix until just combined. Add in egg yolks and fold until smooth.

Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then carefully fold in remaining whites.

Pour the cake batter into the prepared baking tray and spread the surface even. Bake for 15 minutes. Remove, cool briefly, and invert the cake onto a new parchment paper. Carefully peel off the baking paper and trim the edges of cake. Spread the surface with nutella and roll it up. Chill for about 1 hour and slice