Nutella Apricot Jam Roulade

Instructions

1. Separate egg whites from yolks.
2. Whisk the egg whites in a bowl to form stiff peaks.
3. Gradually add the sugar. (S-L- O-W-L-Y!!!)
4. Then add egg yolks. Mix.
5. Gently fold in the flour and baking powder, so that you lose as little air as possible.
6. Pour the mixture evenly into the pan.
7. Bake from 10 to 15 min at 375 F.
8. How do you know if your cake is done?
9. Insert toothpick into your cake. If comes out clean - cake is baked.
10. Now, if you finish baking the cake prepare yourself for the next step! It is very, very important step.
11. Prepare two wet kitchen towel. (Kitchen towels must be wet with warm water).
12. So, you will have the following situation:
13. Bottom wet towel + Your CAKE + Top wet towel
14. After 30 min. check if you can roll up the cake. Please start with a short side of the cake.
15. If cake refuses to cooperate and still wants to stay straight, please wet the top kitchen towel again.
16. Cover the cake with wet towel and after 10 min try to roll up. It will work.
17. Just one more time: Roll cake quickly and then immediately unroll.
18. Spread the Nutella filling, leaving a 1 inch border all around the edges.
19. Using both hands, roll the cake up.
20. Then wrap in cling wrap and refrigerate. (Also, you can keep it in the freezer)
21. Nutella Filling:
22. One cup Nutella
23. (1/2 cup whip cream)
24. Whisk ½ cup of whip cream. Add Nutella and quickly mix. (1-2 min).
25. Topping:
26. One cup Apricot Jam
27. One cup chocolate
28. Warm the apricot jam in a saucepan over gentle heat and spread over the rolled cake.
29. Pour the melted chocolate over the jam, a little at a time.
30. Let the cake set in a cool place.
31. After a few hours...
32. The Nutella Apricot Jam Roulade is ready for you. Slice a piece and share with your stomach...