A typical dessert from Subiaco, salame del re is a soft sponge cake roll wrapped around itself with a thick layer of Nutella inside. Excellent for breakfast, a snack, or dessert, it wins over young and old alike thanks to its delicious softness.
Ingredients
- 125g sugar
- 125g flour
- 3 whole eggs
- Grated zest of one lemon
- Baking powder for 1/2kg
- Nutella
Preparation
Beat the egg whites until stiff; beat the egg yolks with the sugar and grated lemon zest. Combine the two mixtures and gradually add the sifted flour and baking powder; mix well to avoid lumps. Grease the baking pan and pour in the batter evenly, smoothing it with a spatula if necessary. Bake in a preheated oven at 200/220°C for about 10 minutes. Remove from the oven and turn the baking tray out onto a wet cloth, doing this gently so that the base does not break. Add some sugar and spread a generous amount of Nutella on top. Roll up quickly using the wet cloth, place the roll back on the baking tray and return to the oven for about 5 minutes. Remove from the oven and leave to cool completely before cutting.
