Nutella Rolls

Photo: Sara Bonetti

Ingredients

100 grams (3.55 oz or ½ cup) su gar

4 eggs, separated

60 grams (2.25 or or ½ cup) all purpose flour

40 grams (1.5 oz or ⅓ cup) co rnstarch

Nutella (or any other filling)

Preparation

Preheat the oven to 350F degrees. Prepare a 10” x 15” jelly roll pan with sides greased and lined with parchment paper.

Whip up the egg whites until you obtain hard (but not too dry) peaks.

In a separate bowl, mix together the egg yolks and the sugar until you obtain a smooth cream. Fold in the flour and the cornstarch and mix well until the dry ingredients are well incorporated.

Finally, add the whipped egg whites. Mix slowly with a wood spoon and don’t over-mix or the batter will collapse.

Spread the batter into the prepared pan and bake for 7-10 minutes. Let the sponge cake cool for 1 minute.

Sprinkle a dampened tea towel with confectioners' sugar, put the cake on top of sugar and peel off the parchment paper while you roll up. Let cool in refrigerator.

Once the cake is cooled, unroll it and spread with Nutella (or other filling). Roll the cake back up and refrigerate.

Before serving, bring the roll to room temperature and dust with confectioners' sugar.