• Cooking Time: 20-25 minutes
  • Servings:
  • Preparation Time:


Reprinted from Celi-Yak News Fall 2013


  • 1 1/2 C Whipping Cream
  • 6 Eggs separated
  • 1/4 C Icing Sugar
  • Nutella Chocolate Spread
  • 1/2 tsp Vanilla
  • 1/4 tsp Almond Extract
  • 1 1/4 C Ground Hazelnuts
  • 1 tsp Baking Powder
  • 1/4 tsp Salt


  • Grease a 10 x 15 cookie sheet, line with parchment paper and grease again.
  • Heat oven to 350
  • Using a mixer, beat egg yolks and sugar on high speed for 5 minutes, add extracts and beat for 1 minute more.
  • In a separate bowl, combine sugar, baking powder and salt. Mix well.
  • Add to egg mixture and beat for 2 minutes.
  • Beat egg whites in a separate bowl until stiff but not dry and fold into cake batter by hand.
  • Spread batter in pan and bake for 20-25 minutes.
  • Flip cake onto a damp tea towel sprinkled with icing sugar.
  • Remove paper.
  • Roll up and let cool for 15-30 minutes.
  • Unroll and trim off crust if necessary.
  • Spread chocolate spread and cover layer with whipping cream.
  • Roll up cake and spread remaining whipping cream, sprinkle with hazelnuts. Put on a pan and freeze than store frozen in a plastic seal bag.

Categories: Gluten-Free  Misc. Dessert 

Author Credit: Janet Meuller

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