Nutella Swiss RollPosted by Cupcake Kelly on May 8, 2014 in Cake, z | Comments Off on Nutella Swiss Roll
This post definitely reinforces that I am a terrible blogger. I made this a few weeks ago as an experiment but didn’t actually write down any notes. Not really possible for me to improve on it if I didn’t write down the recipe.
I do remember that I was not a fan of the sponge recipe and that one should not “wing it” when rolling up chocolate whipped cream onto a vanilla cake. It stains. However, a dusting of cocoa powder covers all sins!
I was trying to make a polka dot swiss roll after oogling the neat Japanese ones on the internet. I made an extra 1/3 portion of batter and added some cocoa powder to make it chocolate and a little stiff. I added polka dots of batter onto the parchment and baked it for 3 minutes. I would recommend freezing instead and then pouring the vanilla batter on top.
Since I never practice anything ahead of time I made a mess of rolling it up and stained the vanilla cake and ended up having to cover it up with the cocoa powder. I wasn’t sure if I should post this or not but it’s really cute, so why not.
Make this cake and watch the you tube tutorial. Once cool spread a thin layer of Nutella all over. Make a hazelnut whipped cream by adding 1/4 cup of Nutella to cold heavy cream. Dust with cocoa powder. Viola!