For the Cake:
1/4 cup of sugar
1/2 cup of plain flour
3 medium eggs
1 tsp of honey
1 tbsp of vanilla
For the Filling:
2-3 tbsp of Nutella Hazelnut Spread
Mix the egg yolks with sugar and honey until creamy and pale. In a separate bowl, whisk the egg whites at room temperature and add two drops of lemon juice. Whisk until the egg whites become foamy.
Incorporate the beaten eggs to the egg yolk/sugar mixture and stir from the bottom to top. Sift in flour and add the vanilla extract.
Preheat the oven to 400°F Cover a 18×13-inch baking tray with parchment paper, pour this mixture on top, use spatula to level the batter evenly and bake it for 6 minutes
As soon as the cake comes out of the oven, remove the parchment paper, place on a wire rack and sprinkle some sugar all over Cover with a transparent plastic wrap and let it cool down for at least 10 minutes.
Peel off plastic wrap and drop a few tablespoon of Nutella at the top of the base, spread it over the cake. Roll the cake.
Dust with powdered sugar before serving.