• Cooking Time: 20-25 minutes
  • 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
  1. Grease a 10 x 15 cookie sheet, line with parchment paper and grease again.
  2. Heat oven to 350
  3. Using a mixer, beat egg yolks and sugar on high speed for 5 minutes, add extracts and beat for 1 minute more.
  4. In a separate bowl, combine sugar, baking powder and salt. Mix well.
  5. Add to egg mixture and beat for 2 minutes.
  6. Beat egg whites in a separate bowl until stiff but not dry and fold into cake batter by hand.
  7. Spread batter in pan and bake for 20-25 minutes.
  8. Flip cake onto a damp tea towel sprinkled with icing sugar.
  9. Remove paper.
  10. Roll up and let cool for 15-30 minutes.
  11. Unroll and trim off crust if necessary.
  12. Spread chocolate spread and cover layer with whipping cream.
  13. 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.
Reprinted from Celi-Yak News Fall 2013