Instructions
Step 1: Prepare the Sponge Cake
Preheat your oven to 350°F (177°C). Line a 13×18-inch baking sheet with parchment paper, leaving the edges ungreased to help release the cake later.
In a stand mixer bowl, add the eggs and sugar. Whisk on high speed for 7–9 minutes, until the eggs are pale, thick, and tripled in volume. This is crucial for creating a light and airy sponge.
Add the vanilla and coffee extract, then whisk for another 30 seconds to evenly distribute the flavor.
In a separate bowl, combine the flour, cocoa powder, and baking powder. Sift the dry ingredients over the egg mixture in small batches, gently folding after each addition to preserve the sponge’s airiness. Avoid overmixing.
Pour the batter into the prepared pan, spreading evenly to all edges. Bake for 18–20 minutes, until the top springs back lightly when touched.
Step 2: Roll the Cake While Hot
Immediately after removing the cake, run a knife along the edges to loosen it. Dust the top lightly with cocoa powder using a sifter. Cover with a clean kitchen towel and invert the cake onto a cooling rack.
Carefully peel off the parchment paper, dust the underside with cocoa powder, and while still warm, roll the cake gently into a log using the towel. Allow to cool completely on a rack. Placing it briefly in the freezer can speed up cooling.
Step 3: Make the Nutella Whipped Cream
In a mixing bowl, beat the softened butter and Nutella for 2–3 minutes, until creamy and fluffy.
Add the chilled heavy cream, mixing on medium for 30 seconds. Scrape down the bowl and then whip on high for 1–1½ minutes until stiff peaks form. Be careful not to overmix.
Step 4: Assemble the Swiss Roll
Unroll the cooled cake carefully. Using a pastry brush, lightly soak the sponge with sweet wine or simple syrup. This ensures the cake stays moist.
Spread a layer of Nutella whipped cream evenly over the cake, reserving about 1 cup for topping. Sprinkle chopped strawberries over the cream.
Roll the cake back up gently but firmly. Place a serving tray at the end of the cake and carefully roll it onto the platter.
Step 5: Decorate
Transfer the reserved whipped cream into a piping bag with your favorite tip. Pipe swirls or rosettes along the top and garnish with extra fresh strawberries. Dust lightly with cocoa powder for a professional touch.
Refrigerate for at least 1 hour before slicing for the cleanest cuts and best texture.
Tips & Tricks
- Keep the eggs fluffy – the longer you whisk, the lighter your sponge.
- Chill your cream – cold heavy cream whips better and holds its peaks.
- Prevent strawberries from sinking – fold them in gently and use the Nutella cream as a “glue.”
- Use simple syrup or wine – helps maintain moisture when rolling.
- Rolling technique – roll while warm, then let cool to keep cracks minimal.
Variations & Substitutions
- Substitute Nutella with another chocolate hazelnut spread or ganache for a different flavor.
- Use raspberries, cherries, or mixed berries instead of strawberries.
- Make it dairy-free by using plant-based butter, coconut cream, and a vegan chocolate spread.
- Add a layer of crushed toasted hazelnuts for crunch.
Serving Suggestions
The most important part is just ahead — click NEXT »»
