This is the normal swiss roll batter but with red coloring. The prints are with cocoa powder in the batter. It is called Nutella Swiss Roll mostly because of its filling which I use Nutella and also organic strawberry jam but basically here's the recipe: Makes 1 Roll:
Butter, For Greasing
¼ cup of Unsweetened Cocoa Powder, Plus More For Sprinkling
1/3 cup All-purpose Flour
¼ teaspoon Salt
4 Large Eggs
1/2 cup Granulated Sugar
4 Tablespoons Unsalted Butter, melted
FOR THE FILLING:
To make the cake, preheat the oven to 120ºC. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.
In a large bowl, whisk to combine the cocoa powder, flour, and salt.
Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water. Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch.
Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage.
Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.
Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm.
Unroll the cooled cake, then spread half with the Nutella cream and strawberry all over the other half, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.