Gluten-free Nutella roll

First of all – as you know – you have to separate the egg whites from the yolks . Place the latter in a large bowl. Add the granulated sugar and whip the mixture with an electric whisk to obtain a light foam.

Sift the rice flour and potato starch and add them to the whipped egg yolk mixture, mixing delicately with a spatula. At this stage also add the chosen aroma (we opted for vanillin ).

In a separate bowl, whip the egg whites until stiff, using an electric mixer. Once done, add them to the rest of the mixture, incorporating them, mixing delicately with the spatula, so as not to disassemble them too much.

Take a 30×40 cm baking pan and cover it with a sheet of baking paper. Pour the mixture over the top and level the surface. Cook in a static oven at 180°C for 10 minutes .

When you take the base of the Nutella sweet roll out of the oven, immediately cover it with a sheet of baking paper and roll it up on itself. Leave to cool like this for about ten minutes.

Next, gently peel off the paper from the roll and spread a generous layer of Nutella , leaving a little free edge all around (about 1 cm). Roll the dough again, wrap it in cling film and let it rest for at least an hour before cutting.