Chocolate hazelnut swiss roll
Your Saf helper for this recipe:
5g saf-instant yeast
dissolved in a tbsp of warm milk
1 pinch of salt
Separate the eggs. Beat the yolks with the sugar. Then add the flour, yeast and the whites, beaten until stiff with the salt.
Pour the mixture onto a rectangular baking tray covered with baking paper.
Bake in a preheated oven at 210°C for 25 minutes.
While hot, place the cake on a damp kitchen towel, spread with chocolate hazelnut spread and carefully roll it up.
Wrap in the towel and refrigerate until serving.
Cut off the ends. Slice the roll into 5cm slices