Carla Hall's Buche de Noel Bites

instructions In a large bowl, whip the egg whites to soft peaks. Add 1/2 cup of sugar gradually, continue beating the whites until stiff peaks form. Set whites aside.

instructions In the bowl of a stand mixer, mix the egg yolks, oil, milk and vanilla flavoring until well blended. Mix on medium speed until lightened & pale lemon colored. Add the dry ingredients and continue to mix, about 1 minute until well incorporated. Remove the bowl from the mixer. Using a large spatula, gently fold the egg whites into the batter, 1/3 at a time. Carefully incorporate the whites so as not to knock the air out of them. Pour the batter into the prepared pans and bake for 15-18 minutes or until golden brown on top and the cake begins to pull away from the sides of the pan slightly.

instructions For the Filling: Working with one piece at a time, pipe the chocolate hazelnut spread into a thin layer over the cake. Cut the ice cream into rectangles the size of your forefinger (1/2-inch by 3-inches). Use 2 to 3 ice cream rectangles and place them lengthwise at the edge of the cake. Sprinkle with the hazelnuts. Roll the cake away from you, using the parchment paper to prevent cracking and achieve a tight roll, forming an even cylinder (like sushi). Once rolled, place on a sheet tray and continue making and rolling the remaining 3 cakes. Place in the freezer and freeze for a minimum of 30 minutes.

instructions For the Toppings: Serve with a dollop of whipped cream, a drizzle of chocolate sauce and a sprinkle of chopped hazelnuts.