Nutella® pinwheel cakes

    1 hour 40 min

    These sponge cake pinwheels are soft and sweet, great for snack time or for a party. There's no butter nor baking powder in the cake, so make sure to beat the eggs very well to have a soft and moist cake.

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    Serves: 6 

    • For the cakes
    • 4 eggs, at room temperature, separated
    • 80g granulated sugar
    • 1 pinch salt
    • 1 teaspoon vanilla extract
    • 100g plain flour
    • For the filling
    • 2 tablespoons granulated sugar
    • 300g chocolate hazelnut spread, such as Nutella®
    • icing sugar for dusting

    Prep:30min  ›  Cook:10min  ›  Extra time:1hr resting  ›  Ready in:1hr40min 

    1. Preheat the oven to 210 C / Gas 6-7 . Line a 40x60cm rimmed baking tray or Swiss roll tin with parchment.
    2. Beat the egg yolks with a mixer until pale. Add half of the sugar and vanilla and keep beating until incorporated.
    3. Wash and dry the whisks. Combine the egg whites and salt and beat to soft peaks. Add the remaining 40g of sugar and keep beating to stiff peaks.
    4. Add egg whites to egg yolk mixture with a gentle bottom-up movement of your spatula. Sift the flour and add to the mixture, folding in gently.
    5. Pour the mixture into the prepared baking tray, spread evenly to make a 1cm thick layer.
    6. Bake in the preheated oven for 10 minutes or until the edges starts to go golden.
    7. Remove from the oven and sprinkle with 2 tablespoons sugar. Invert onto a large tea towel dusted with icing sugar, and gently peel off the parchment.
    8. Gently roll the cake from the long side to make a long and tight log. To make this easier, cut the cake in half to create two shorter logs.
    9. Wrap each log in cling film and cool completely.
    10. Remove the cling film and unroll the cakes. Spread the Nutella, as much as you like, then roll up again. Wrap in cling film and refrigerate for 1 hour.
    11. When it's time to serve, slice the logs in 2cm slices and serve.

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