Gluten-Free Hazelnut Swiss Roll with Creamy Nut Filling

This Hazelnut Cream Roll is a light and airy sponge cake filled with smooth hazelnut spread, then rolled into a stunning dessert log. Naturally gluten-free thanks to potato starch and cornstarch, it’s perfect for holidays, birthdays, or whenever you want a show-stopping treat with minimal effort. The soft sponge paired with the creamy filling makes every bite melt-in-your-mouth delicious.

What Is a Hazelnut Cream Roll?

A hazelnut cream roll is a type of Swiss roll cake, where a thin sponge sheet is baked, spread with hazelnut filling, and rolled into a log. This version uses a naturally gluten-free sponge made with potato starch and cornstarch, making it light yet sturdy enough to roll without cracking.

Why Everyone Will Love This Recipe

• Gluten-free sponge—no wheat flour needed.
• Quick bake time—ready in under 30 minutes.
• Filled with rich, nutty hazelnut cream.
• Perfect for holidays, parties, or family desserts.
• Beautiful presentation with simple ingredients.

Cooking Tips

1. Whip egg whites until firm peaks form to keep the sponge airy.
2. Sift starches to avoid lumps and maintain a smooth texture.
3. Roll the sponge while still slightly warm to prevent cracking.
4. Use a high-quality hazelnut spread for the best flavor.
5. Dust with powdered sugar for an elegant finish.

Frequently Asked Questions

Can I Use Nutella Instead of Hazelnut Spread?

Yes—any chocolate-hazelnut spread works perfectly.

How Do I Prevent Cracks When Rolling?

Roll the sponge while it’s warm, using parchment paper to guide it.

Can I Add Extra Fillings?

Definitely—try chopped nuts, whipped cream, or fresh berries.

Is This Recipe Gluten-Free?

Yes—it’s made with potato starch and cornstarch instead of flour.

Can I Make This Ahead?

Yes—prepare the roll a day before and refrigerate. Dust with powdered sugar just before serving.

How to Freeze

This cake can be frozen for up to 2 months. Wrap the roll tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the refrigerator and dust with powdered sugar before serving.

How to Store

Store the hazelnut cream roll in the refrigerator, wrapped in plastic wrap, for up to 3 days. Bring to room temperature before serving.

How To Make Hazelnut Cream Swiss Roll

Step 1

Step 1

Prepare the Egg Whites:
Beat egg whites at room temperature with sugar until stiff peaks form.

Prepare the Egg Whites:
Beat egg whites at room temperature with sugar until stiff peaks form.

Add Yolks:
Gently fold in the yolks without deflating the mixture.

Step 2

Step 2

Add Yolks:
Gently fold in the yolks without deflating the mixture.

Add Starches:
Sift potato starch, cornstarch, and baking powder, then fold in gradually.

Bake:
Pour batter into a parchment-lined 30×40 cm tray. Bake at 350°F (180°C) for 10–12 minutes in a fan oven.

Step 3

Step 3

Add Starches:
Sift potato starch, cornstarch, and baking powder, then fold in gradually.

Fill and Roll:
Let sponge cool slightly, then spread hazelnut cream evenly. Roll up using parchment paper, keeping the seam side down.

Step 4

Step 4

Bake:
Pour batter into a parchment-lined 30x40 cm tray. Bake at 350°F (180°C) for 10–12 minutes in a fan oven.

Finish:
Dust with powdered sugar, slice, and serve.