Ingredients

• 3 eggs , at room temperature
• 1 pinch salt
• 0.5 cups white sugar
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons white sugar
• 1.25 cups chocolate-hazelnut spread , such as Nutella®

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a jellyroll pan with parchment paper.
2. 2 Beat eggs in a bowl with an electric mixer. Add salt and continue beating until eggs are light and fluffy, about 5 minutes. Add 1/2 cup sugar, 1 tablespoon at a time, and beat for an additional 5 minutes. Stir in oil and vanilla extract.
3. 3 Mix flour and baking powder together. Sift into the egg mixture a little at a time, folding in with a spatula. Spread batter onto the prepared baking sheet.
4. 4 Bake in the preheated oven until cake is lightly browned, 10 to 12 minutes.
5. 5 Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.
6. 6 Carefully unroll sponge cake. Spread chocolate-hazelnut spread on top, leaving a little room on the edges. Carefully roll up and wrap with plastic wrap. Chill in the refrigerator for 2 hours. Cut into slices.

Nutrition per serving