A soft and thin sponge cake rolled up into a layer of nutella.

Ingredients

100 grams plain flour

5 eggs

140 grams sugar

10 grams honey

1 teaspoon vanilla extract

nutella

3 tablespoons icing sugar

 

The Swiss roll originated from central Europe even though the name suggests that it originated from Switzerland. The British also have a similar recipe Roly Poly made up suet pudding. I found this simple recipe from the Italian website Giallo Zaffareno.

Preheat the oven to 200 degrees.  To prepare the thin sponge start by carefully separating the egg whites from the egg yolks.   In a mixing bowl beat the egg yolks slowly while slowly adding 90 grams of sugar , the honey and teaspone of vanilla.  Beat the ingredients for about 10 minutes, or until their colour become light and creamy.

In a separate bowl beat the egg whites with the rest of sugar to form soft peaks.  Using a spatula fold the yolk mixture with the egg white mixture, do not over stir so not to dismount the peaks.

 

Sift the flour and add to the mixture while stirring slowly.  Prepare a baking sheet and cover it with wax paper and spread the paste on the baking sheet.  Use a spatula to level the paste to 1cm on the baking sheet.  Leave at least 0.5cm from each edge of the baking paper.   Place the baking sheet in the preheated oven for about 7 minutes or until the surface of the sponge becomes golden brown.

As soon as the sponge is brought out of the oven remove from the baking sheet and together with the wax paper place the sponge on a smooth surface.   Sprinkle the surface of the sponge with icing sugar and cover immediately with transparent film.  The icing sugar will help the transparent film not to stick with the sponge, by covering the sponge this will allow the sponge to become more flexible and thus more manageable to roll.   When the sponge cools down slowly remove the wax paper.

For this recipe I used nutella, you can use any chocolate spread.  I slightly heated the nutella to be more manageable.  Spread the nutella on top of of the sponge to cover it up leave at least 2 cm from the edges.  Slowly start to roll the sponge from the shorter edge.  Cut the edges to have a sharp finish.

Wrap the rolled sponge in a foil sheet as if you have a large foil toffee.  Place it in the fridge for at least 1 hour.  The swiss roll is served by slicing the roll into 2 cm thick pieces.