These Ferrero-style cake rolls combine a delicate cocoa sponge, a velvety mascarpone filling with chocolate spread, and a crisp milk chocolate glaze with hazelnuts. Baked on one sheet pan, they slice beautifully into individual rolls and are perfect for afternoon tea or a small festive table.
Ingredients for the sponge
- Eggs, size M — 5 pcs.
- Dark cane sugar — 3.5 oz | 100 g
- Vanilla sugar — 0.3 oz | 8 g (1 sachet)
- Sunflower oil — 1.7 fl oz | 25 ml
- All-purpose flour — 3.2 oz | 90 g
- Cocoa powder — 0.7 oz | 20 g
Ingredients for the filling
- Mascarpone — 8.8 oz | 250 g
- Chocolate spread — 7.1 oz | 200 g
Ingredients for the glaze
- Milk chocolate — 8.8 oz | 250 g
- Hazelnuts, finely chopped — 0.5 oz | 15 g
How to make it
- Preheat the oven to 356°F | 180°C. Line a baking sheet about 12 x 16 in | 30 x 40 cm with parchment paper.
- In a large bowl, beat the eggs with the cane sugar and vanilla sugar for 7–9 minutes, until pale, voluminous, and ribbon-like.
- Stream in the sunflower oil and briefly mix on low speed.
- Sift together the flour and cocoa powder. Fold into the egg mixture in 2–3 additions with a spatula, moving from the bottom up to keep the batter airy.
- Pour the batter onto the baking sheet and spread into a 1/4–1/3 in | 6–8 mm layer. Bake for 10–12 minutes, until the sponge springs back when lightly pressed. Do not overbake.
- Transfer the hot sponge onto a clean sheet of parchment, peel off the bottom parchment, and immediately roll the sponge up from the long side with the clean parchment inside. Let cool for 20–30 minutes.
- For the filling, combine the mascarpone and chocolate spread and mix until smooth and creamy.
- Carefully unroll the sponge. Spread the cream evenly, leaving a 1/2 in | 1 cm border at the far edge.
- Roll up tightly, wrap in plastic wrap, and chill for 30 minutes to set the shape.
- Slice the roll into 12 small cake rolls.
- For the glaze, melt the milk chocolate over a double boiler or in short bursts in the microwave. Stir in the chopped hazelnuts.
- Dip the top of each roll into the glaze or coat them completely. Transfer to a rack and let set for 20–30 minutes.
Nutrition facts (per 1 roll)
| Calories | ≈ 410 kcal |
| Protein | ≈ 7 g |
| Fat | ≈ 25 g |
| Carbohydrates | ≈ 39 g |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- Pan size: aim for 12 x 16 in | 30 x 40 cm. A thicker batter layer will need 1–2 minutes more in the oven.
- To prevent cracking, roll the sponge while it is still hot, do not overbake it, and let it cool already rolled up.
- Use cold mascarpone and chocolate spread at room temperature so the filling stays smooth and stable.
- For a deeper hazelnut note, add 3/4–1 oz | 20–30 g chopped hazelnuts to the filling.
- You can make the glaze with dark chocolate for a richer, less sweet finish.
FAQ
What can I use instead of mascarpone in the filling?
Cream cheese with 65–70% fat works well. You can also whip 7 fl oz | 200 ml of 33% cream with 1 tbsp powdered sugar and gently fold in 5.3–6.3 oz | 150–180 g chocolate spread.
Why does the roll crack, and how can I avoid it?
The sponge is usually overbaked or was not rolled while hot. Bake for 10–12 minutes until springy, remove the parchment right away, and roll the warm sponge immediately. Do not press it as you roll.
How should I store it, and can I freeze it?
Store the rolls in a container in the refrigerator for up to 3 days. You can freeze them without the glaze for up to 1 month; thaw overnight in the refrigerator, then coat with chocolate.