Whisk, Electric hand mixer, Spatula, Oven, Kitchen towel, Parchment paper, Baking pan
Preheat the oven to 350°F. Using a fine-mesh sieve, sift the flour together with the baking powder & a pinch of salt.
Separate the egg whites from the yolks & place into 2 bowls.
Add a pinch of salt to the egg whites. Then, using an electric hand mixer, beat them until they form stiff peaks.
When the egg whites start to stiffen, add the sugar & continue to beat.
Lower the speed & add the egg yolks, one yolk at a time, beating after each addition.
Gently fold the flour mixture into the eggs using a rubber spatula.
Pour the batter onto a baking sheet (or jelly roll pan) lined with parchment paper. Bake for 12 min at 350°F.
Remove the cake from the oven & flip it over onto a clean damp kitchen towel. (Note: The towel should not smell strongly of detergent or softener!) Peel off the parchment paper & carefully flip the cake over again.
Gently smear the chocolate-hazelnut spread (eg. Nutella) evenly over the entire cake.
Use the kitchen towel to tightly roll up the cake.
Melt a bit of the chocolate-hazelnut spread in a microwave or double boiler. Drizzle it decoratively over the cake. Cut the roll into slices. Dessert time!
Average estimated amount for one serving
On average, one serving of the recipe "Chocolate-Hazelnut Filled Roll Cake" contains 359 Energy, 15 g of Fat, 49 g of Carbohydrates, 8 g of Protein, 2 g of Fiber.