Today is, as you perhaps have heard, World Nutella Day!
World Nutella Day has only been around for a few years, but caught on very quickly after an American woman living in Italy decided to create it in 2007. And what a wonderful idea that was!
Personally I only discovered that I like Nutella less than a year ago, and I have never baked anything with it before… The fact that it has nuts in it – and nuts are an excellent source of protein, iron, magnesium, vitamin E, and many B vitamins for vegetarians! – makes it a “health” food, doesn’t it? 😉
We had a lot of hazelnuts from our trees last autumn for the first time ever since moving here (our family of squirrels seems to have moved on to new quarters!). They were, however, very quickly eaten by us and one of our dogs (!) while fresh. So this recipe uses real Nutella, and not a homemade version…
Nutella Swiss Roll
You will need:
- 3 free-range eggs
- 75g caster sugar
- 75g self-raising flour
- butter/flour for greasing pan
- 150ml cream
Preheat oven to 200°C/400F and grease and flour a 23x30cm swiss roll tin.
With an electric mixer, beat eggs and sugar in a large bowl until pale and fluffy. Fold in sieved flour carefully. Pour mixture into pan and bake for 7-10 mins until lightly golden and springy to touch.
Prepare a sheet of greaseproof paper a little larger than the pan and sprinkle lightly with flour. Remove cake from oven and cool for a few minutes. Turn onto greaseproof paper and roll up tightly. Leave to cool.
Whip the cream. When cake is completely cool, unroll and spread Nutella all over, then spread whipped cream on top and roll it up again. Sprinkle with a little icing sugar/cocoa powder.