Nutella Swiss roll

I could do so many versions of this cake now. I love it!! Especially with Nutella..... who doesn’t love Nutella. This Swiss roll is 9 1/2 syns for the whole cake or 1 syn if cutting into 8 slices. This recipe is basically the same as the raspberry version with just a little bit of tweaking.

Nutella Swiss Roll

Ingredients 

4 Eggs 

Tsp of baking powder

1 tbsp cocoa powder

1 tsp vanilla essence

250g of plain quark

2 tbsp of sweetener  

2 tbsp Nutella (8 syns) 
Frylight to grease 
Fruit to serve with (optional) 

Method

1. Preheat oven to 170 degrees c and spray a shallow rectangle baking tray(mine was ROUGHLY 30cm x 20cm) with Frylight 
2. Separate the eggs into yolks and whites and put into separate bowls 
3. Add ½ of the quark, the sweetener, cocoa powder, vanilla essence & baking powder to the yolks and mix till combined. 
4. Whisk the egg whites until they become stiff then fold them into the egg yolk mixture
5. Pour the mixture into the baking tray and bake for about 15-20 mins or until it’s a golden brown in colour (this one took slightly longer than it's raspberry sister)
6. Remove the cake from the oven and place on a cooling rack and allow to cool
7. Once cooled spread the Nutella evenly onto the cake 
8. Then gently roll the cake up into a roll (you might need to trim the edges down to make it look neater, I did) 
9. Cut the Swiss Roll into 8 slices 
10. Lastly and MOST importantly enjoy ❤️