Seems difficult when you read the recipe but it really isn’t. Tastes divine. And it’s gluten free.
- 6 medium eggs, separated
- 150g caster sugar
- 50g cocoa
- Half a jar of Nutella (200g)
- 200g double cream
1Get everything ready beforehand.
2Grease a Swiss roll tin (36 x 25cm approx) with oil, line with baking parchment, then grease the parchment too.
3Heat oven to 180°C, 350°F, gas mark 4.
4Whisk egg yolks and sugar for about 2 minutes until there are bubbles on top.
5Beat the egg whites until they hold soft peaks.
Now work vert fast
1Sieve cocoa into the yolk mixture and fold in gently.
2Stir in 2 splodges of egg white to loosen the mixture and continue to fold in.
3Beat egg whites again if they need it and fold into the mixture.
4Pour onto tray, bake for 20 minutes. It will rise a lot but then sink as it cools.
5Leave to cool for 5 minutes in the tin, then lift out by the paper onto a cooling rack and leave till cold.
1Whip the cream and put in fridge.
2Warm Nutella in microwave for 1 minute (I heat the whole jar and then just use half).
3Spread a clean tea towel on the counter and sprinkle with icing sugar through a sieve.
4Loosen the paper round the edges then turn the cake face down on to the tea towel. Carefully remove the paper.
5Spread with Nutella and wait for it to cool. Whip cream again if it needs it, pour onto cake and spread it.
6Starting at the short end, use the tea towel to roll it up.
7Hold with tea towel and put onto serving dish. It will probably crack but that doesn’t matter.
8Before serving, dust with icing sugar through a sieve.
By Sally Reeve Edwards’ Mum