Nutella Rolls
By: Sara Bonetti
Published: Wednesday, December 8, 2010 - 5:09pm

Ingredients




100 grams (3.55 oz or ½ cup) sugar
4 eggs, separated
60 grams (2.25 or or ½ cup) all purpose flour
40 grams (1.5 oz or ⅓ cup) cornstarch
Nutella (or any other filling)

Preparation

1 Preheat the oven to 350F degrees. Prepare a 10” x 15” jelly roll pan with sides greased and lined with parchment paper. 2 Whip up the egg whites until you obtain hard (but not too dry) peaks. 3 In a separate bowl, mix together the egg yolks and the sugar until you obtain a smooth cream.  Fold in the flour and the cornstarch and mix well until the dry ingredients are well incorporated. 4 Finally, add the whipped egg whites. Mix slowly with a wood spoon and don’t over-mix or the batter will collapse. 5 Spread the batter into the prepared pan and bake for 7-10 minutes. Let the sponge cake cool for 1 minute. 6 Sprinkle a dampened tea towel with confectioners' sugar, put the cake on top of sugar and peel off the parchment paper while you roll up. Let cool in refrigerator. 7 Once the cake is cooled, unroll it and spread with Nutella (or other filling). Roll the cake back up and refrigerate. 8 Before serving, bring the roll to room temperature and dust with confectioners' sugar.