Strawberry Swiss Roll Cake with Nutella
For the chocolate sponge cake:
4 large eggs
3/4 cup white granulated sugar
1 teaspoon of vanilla extract
1 teaspoon of coffee extract or emulsion
3/4 cup all-purpose flour
1 teaspoon of baking powder
1/4 cup cocoa powder
For the Nutella whipped cream:
13 oz jar Nutella or chocolate hazelnut spread
1/2 cup unsalted butter, softened
2 cups heavy cream, cold
2 cups chopped fresh strawberries
cocoa powder, for sprinkling
additional strawberries for garnish
1/2 cup sweet wine, to soak the cake
1/2 cup simple syrup
Preheat the oven to 350F/177C and line a large baking sheet (13 × 18 inches) with parchment paper, leaving the sides ungreased. First make the sponge cake: Place the eggs and sugar in the bowl of a stand mixer and beat on high speed for 7 to 9 minutes, until the eggs are almost white, thick and voluminous. Next, add the vanilla and coffee extracts and whisk again for 30 seconds.
In another bowl, combine the flour, cocoa powder and baking powder and mix. Sift dry ingredients into eggs in small batches, folding gently but carefully from bottom of mixing bowl after each addition; Keep the eggs as soft as possible. Pour the prepared dough onto your baking sheet and spread it evenly to the edges. Bake in the preheated oven for 18 to 20 minutes, until the top is set.
Immediately after removing the cake from the oven, run a knife or spatula along the edge to loosen it from the pan. Using a sieve, lightly dust the top of the cake with additional cocoa powder. Place a clean kitchen towel on top of the cake, then gently invert it onto a cooling rack. Peel off the baking paper and sprinkle the other side of the cake with cocoa powder. While the cake is still warm, gently roll it into a tight log and place it on a cold rack to cool completely (place it in the freezer to cool quickly). Watch my video recipe to see how it’s done!
Next, prepare the Nutella whipped cream. Place the softened butter and Nutella in a mixing bowl and whisk for 2 to 3 minutes, until creamy, fluffy and well combined. Add the cooled heavy cream (make sure it’s really cold!) and mix on medium speed for 30 seconds. Stop to scrape the mixing bowl, then mix again on high speed for 1 to 1 1/2 minutes, until stiff peaks form; do not overmix!
Carefully unroll the cooled cake and use a pastry brush to lightly coat the cake with sweet wine or simple syrup. Then spread the Nutella whipped cream evenly around the edges using an offset spatula, reserving 1 cup to garnish the top. Spread the chopped strawberries in an even layer over the frosting, then roll the cake gently but firmly in the same manner. Place a serving platter on the end of the cake roller to effortlessly roll the cake directly onto the platter. Watch my video recipe to see how it’s done!
Transfer remaining frosting to a piping bag; Add dollops or swirls of cream to the top of the cake and garnish with additional fresh strawberries. I recommend refrigerating the cake for at least an hour before enjoying. Keep the cake in the refrigerator when not eating it.