The quality of rum you use in the roulade will affect the quality of the cake, so choose wisely.
4 large eggs, separated
150g icing sugar, sifted, plus extra to dust
1 tsp vanilla essence
1/4 tsp salt
50g plain flour
2 tbsp cornflour
3 tbsp rum
250g Nutella, softened
3 tbsp dark chocolate flakes
whipped cream, to serve
Preheat oven to 180°C. Line a 25cm x 35cm Swiss roll pan with baking paper.
Whisk egg yolks, icing sugar and vanilla with an electric mixer until pale and creamy. Separately, beat egg whites and salt with an electric mixer at high speed until stiff.
Fold plain flour and cornflour into egg yolk mixture, then immediately add a small amount of the egg whites, folding them through gently to soften the batter. Add remaining whites. Spoon batter into the prepared pan. Bake for 12 -15 minutes or until risen and golden.
Dust a clean tea towel with icing sugar. Turn the cake out onto the towel, remove the paper and trim the edges of the cake. Roll up the cake using the tea towel to shape it. Leave, seam side down, until cool.
Unroll the sponge and sprinkle with rum and cover with Nutella, then roll up again, using the tea towel to help you. Wrap roulade in foil or plastic wrap and refrigerate for 2 hours.
Remove wrapping and place roulade on a platter. Give it a good dusting with icing sugar and sprinkle with chocolate flakes. Serve with whipped cream.