Nutella Mini Swiss Rolls

 Hi, this recipe is from page 36 of the '30 best Nutella recipes' book. I made these as a present for my younger sister and she adored them, she said the sponge was super light and airy and was really nice. My mum also tried one and she really loved it too. So, if you need a birthday present for those you live with in lockdown, this is an easy recipe and only makes 4 rolls so you don't have too much for the week, like if you baked a huge cake for only the few people that you live with, it would go off. So, this is a good substitute.  If you prefer flavours like peanut butter and chocolate, add some crushed peanuts to the Nutella, or use  nut butters (almond, cashew, peanut etc..), jam, cream or both, marmalade, sprinkle some fruit in with the spread, fresh or dried and you could even change the flavour of the sponge by adding some different essences or turn it into a chocolate or red velvet cake. Enjoy!!

Dietary Info:
-Suitable for Vegetarians
-Contains Dairy (You can use a dairy-free/vegan chocolate spread)
-Contains Gluten (You could try with an almond flour instead)
-Contains Nuts (You could leave out the nutella and instead use cream or jam... or both!)
-Unsuitable for Vegans (You could use a Vegan chocolate and chocolate spread and instead of this sponge why not try this one)

Makes: 4
Prep: 15mins
Cook: 10-15mins

Ingredients:

-4 eggs
-120g / 2/3 cup caster/superfine sugar
-40g / 1/3 cup plain/all-purpose flour {I used self-raising flour and it worked fine}
-pinch of salt
-200g  / 7/8 cup Nutella {We just eyeballed it}
For icing:
-50g / 2oz pâtissier chocolate {We used Tesco own brand, Molly's plain and milk chocolate bars}

Method:
1: Preheat the oven to 180℃/160℃ fan/350℉/ Gas 4. Break the eggs and separate the whites from the yolks. Beat the yolks vigorously with the sugar until the mixture becomes pale and throthy. {use an electric whisk} Add the flour. In another bowl, whisk the egg whites with a pinch of salt. Use a spatula to fold the whites carefully into the egg yolk and sugar mixture.
2: Pour the mixture onto a 40x30cm / 16x12" baking sheet covered with baking parchment. Bake for 10-15mins.
3: Remove from the oven. Immediately cut the sponge into 4 equal sized pieces, but do not separate the pieces nor remove them from the baking parchment. Roll up the sponge in the parchment and leave to cool for a few minutes.
4: Unroll the sponge, remove the baking parchment and spread each of the pieces with Nutella. Roll each one up separately to form mini swiss rolls.
5: Cut the chocolate into small pieces and melt in a bain-marie or in a bowl over a pan of simmering water. Using the blade of the knife or a spatula, coat the mini swiss rolls in chocolate. Leave to harden at room temperature. {I put them in a fridge}