Swiss Roll Cake with Chocolate-Hazelnut Cream

Step 1

Preheat the oven to 180°C. Mix the flour with the baking powder and a pinch of salt and sift (you can use a fine-mesh wire sieve).

Step 2

Separate the eggs, keeping the yolks and whites in separate bowls.

Step 3

Add a pinch of salt to the egg whites and beat them, using an electric hand mixer, until they form stiff peaks.

Step 4

When the egg whites start to stiffen, add the sugar and continue to beat.

Step 5

Lower the speed and add the egg yolks, one at a time.

Step 6

Add the flour mixture and mix gently.

Step 7

Pour the batter onto a baking sheet (or jelly roll pan) covered with parchment paper. Bake for 12 minutes at 180°C.

Step 8

Remove the cake from the oven and flip it over onto a clean, damp kitchen towel. (Note: The towel should not smell strongly of detergent or softener!) Gently peel off the parchment paper and carefully flip the cake over again.

Step 9

Spread the chocolate-hazelnut spread evenly over the cake.

Step 10

Use the kitchen towel to tightly roll the cake.

Step 11

Heat some chocolate-hazelnut spread in a microwave or double boiler until it becomes liquid and use it to decorate the top of the cake roll. Cut the roll into slices — that's it, it's ready!