We were invited to dinner with friends and I was to bring the dessert. My friend Amy offered to make one of my all time favorite meals – Shrimp and Grits. I had a hard time coming up with a dessert to go with the meal. Had I been hosting, I would have probably done beignets to go along with the creole menu. Beignets are best warm so I had to come up with another option.
I started thinking about something that wouldn’t take me all day to prepare and that would travel well. My solution – a swiss roll. Instead of the standard cream filling I decided that I would step it up a notch. I love chocolate and raspberries together. I looked in my pantry and saw the tub of Nutella and decided that was the kicker. In minutes I had whipped up a Raspberry & Nutella Swiss Roll.
Swiss rolls are so easy to make and they bake up super quick. I decided to make two just in case one didn’t turn out. Plus I had to taste test it before I took it to dinner…at least that’s the story I am sticking with- tee hee. Oh guys, this was a fantastic dessert. I hope you try it and then come back and let me know what you think.
- 5 large eggs at room temperature (4 eggs + 1 yolk)
- ⅓ cup cake flour, sifted
- 3 tablespoons corn starch
- ½ cup plus 1 tablespoon sugar, divided
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- powdered sugar
- ½ cup seedless raspberry jam
- 1 tablespoon water
- 1 cup nutella
- fresh raspberries for garnish
- Preheat oven to 450 degrees.
- Line a 12"x 17" baking sheet with parchment paper then spray the top with an oil/flour spray like Baker's Secret.
- In small bowl, mix flour and corn starch then set aside.
- Place 3 egg yolks + 2 whole eggs and ½ cup sugar into your stand mixer bowl with paddle attachment.
- Mix on high for 5 minutes until light yellow and creamy.
- Add vanilla extract and beat until combined.
- Remove whipped eggs from mixer and add ½ of flour mixture and gently fold until incorporated.
- Add the remaining flour and fold until combined.
- In a clean mixing bowl fitted with the whisk attachment, add the egg whites and beat on high until foamy.
- Add the cream of tartar and beat until soft peaks form.
- Add 1 tablespoon of sugar and beat until stiff peaks form.
- Gently fold about ½ cup of the egg whites into the batter to lighten it up a bit.
- Fold in the remaining egg whites.
- Pour the batter into the prepared pan and evenly spread using a spoon or spatula.
- Bake in a preheated 450 degree oven for 6 minutes or until the cake has lightly browned and springs back when touched.
- Remove from oven and immediately sprinkle with powdered sugar.
- Quickly invert the cake onto a clean tea towel.
- Remove the parchment paper from the cake and sprinkle with powdered sugar.
- Roll up the cake with the towel (The towel will be rolled with the cake. Do not remove the towel yet).
- Place the rolled cake/towel onto a rack to cool.
- While the cake is cooling, place the jam and 1 teaspoon of water in a small sauce pan.
- Stir on low the jam has thinned out to a syrup then remove from heat.
- Once the cake has cooled, carefully unroll the cake.
- Spread half of the warm raspberry syrup on the cake and then spread with warm Nutella. (warm Nutella in microwave for about a minute to make spreading easier)
- Gently roll the cake up then move off the towel to a serving plate.
- Dust with powdered sugar before serving.
- Serve with remaining raspberry syrup and fresh raspberries.
Lemon Pound Cake
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