We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.
Nutella Roll Recipe – The GialloZafferano Recipe
To prepare the Nutella roll, break the eggs into a bowl. Add the vanilla extract 1 and start whipping them with electric whisks 2. When they are frothy, add the granulated sugar several times 3it is important to make them frothy.
Continue beating until the eggs are light and well whipped 4. Turn off the whisk and sift the flour directly into the eggs 5. At this point mix very delicately with a spatula, making rotary movements from bottom to top 6,
until the flour is completely absorbed and you have obtained a swollen and fluffy mixture, free of lumps 7. Butter and line a 30×40 cm baking tray with baking paper, making sure that the paper protrudes from the edges, this will make it easier to lift the roll once cooked. Pour the mixture into the dripping pan 8 and gently level it with a spatula so that it covers the entire surface 9.
Cook in a preheated static oven at 220° for about 8-9 minutes. Before removing the pan from the oven, make sure that the biscuit dough is actually cooked. Once cooked 10 Immediately remove the biscuit dough from the baking tray and turn it upside down onto another sheet of baking paper 11. Let it cool before removing, very delicately, the sheet of baking paper 12. Then cover again with the sheet of baking paper and leave to cool completely.
At this point, pour the Nutella onto the biscuit dough and spread it over the entire surface with a spatula, leaving a 2cm free edge on all sides. 13. Roll up the roll from the shorter side 14. Wrap it again with baking paper making sure that the closure of the roll is facing downwards 15seal the sides well and leave to rest in the refrigerator for about 30 minutes.
At this point unwrap it and dust it first with cocoa 16 and then with the icing sugar 17. The Nutella roll is ready, all you have to do is serve it 18!
