It’s easy to lose yourself amidst the routine of newborn care. After a few sleepless nights, I find it hard to remember my middle name, never mind the passions that enrich my life. After three days of caring for Sophie, I suddenly felt the urge to cook. I wanted to fill my kitchen with delicious smells, wanted to fill my mouth with warm chocolate, wanted to put messy smiles on the faces of my other kids.
My mother used to make this cake for me, except she filled it with jam. I used to eat it hot out of the oven, jelly dripping down my chin. It’s the perfect snacking cake, just as easy to whip together as chocolate chip cookies, because it cooks in less than 10 minutes. Reaching for the simple ingredients was like therapy, a celebration of the good things in life. As I cracked the eggs into a shiny bowl, the yolks seemed brighter than usual, and when I whipped up the whites, they seemed especially fragile and pure. Then I mixed it all together, as carefully as I cradle Sophie’s tiny newborn head.
The big kids wandered into the kitchen, drawn in by the aroma of warm cake. I had just dusted it up with powdered sugar when they arrived. We ate our first and second pieces quickly, licking the warm Nutella off our fingers, talking about the day. Even amidst the haze of breastfeeding and diaper changing, I had found my center again, and it not only tasted good, but it tasted great too.
Recipe: Nutella Roll Up Sponge Cake
Summary: This delicious snacking cake comes together in under 20 minutes. Eat it hot out of the oven!
Preparation time: 10 minute(s)
Cooking time: 7 minute(s)
Number of servings (yield): 8
- 1/4 cups of sugar
- 5/8 cups of flour
- 1 1/2 TBSPs of butter
- 3 egg whites
- 4 egg yolks
- 1 extra TBSP of sugar
- 1/2 cup of Nutella
- Preheat oven to 450 degrees Fahrenheit.
- Melt the butter in microwave.
- Beat the egg yolks and the sugar together at medium speed until creamy and pale yellow. At least 5 minutes. Stop the beaters and incorporate the flour with a spatula, mixing until just barely incorporated.
- Beat the egg whites until stiff. About halfway through, throw in the extra tablespoon of sugar to help the egg whites hold their stiffness.
- Simultaneously pour the egg whites and the butter on the egg yolk mixture. Mix it all together very delicately, to preserve as much of the air as possible while still incorporating everything.
- Spread the batter in a large rectangle on a silpat or a sheet of wax paper atop a cookie sheet. (You don’t need your dough to be more than 1/2 inch thick.)
- Cook for 7 minutes, making sure you don’t burn the cake.
- Remove from oven and let cool a minute or two. Slide a spatula under the corners to unstick.
- Spread the Nutella over the warm cake, leaving it for 30 seconds to loosen a little before spreading.
- Once the Nutella covers the entire surface of the cake, roll it up.
- Dust with powdered sugar and serve immediately.
Microformatting by hRecipe.