Persian Rollet cake (Persian roulette, رولت خامه ای ) is a super delicious Persian sweet that you can find in Iran’s confectionaries, easily. It is originally from central Europe, although they mostly call it swiss roll but it is not from Switzerland. It was invented in the 19th century and Europe and paved its way to Asia and Iran, soon after. People all over the world thrill to eat this sponge cake filled with whipped cream. Iranians have enhanced the taste by changing the recipe a little bit. This sweet is one of the most popular pastries of Persian confectionaries. It is more delightful and lovely when you cook it at home. Though many find it hard-work, you can make an excellent roulette cake by considering some points.
Different types of Persian Rollet:
A Persian Rollet cake is a circle rolled sponge cake that contains whipped cream filling. There are several types of roulette cake in Iran. Depend on the ingredients they add to the sponge cake or the stuffing; they make a variety of flavors. For example, there is a chocolate roulette cake that has chocolate as an extra ingredient in the sponge cake. Or in Tabriz, confectionaries bake cinnamon Rollet that has a beautiful scent and taste. They add a cinnamon ground to the cake.
Moreover, they make Persian Rollet cake with almost all the fruits essence. There might be coffee roulette, strawberry roulette, and chocolate roulette. Most of the time, confectionaries offer a box filled with different flavors.
Important Nutrition Facts:
Persian pastries usually have high calories in exchange for poor nutrition. Creamy pastries have even more calories. An average Persian Rollet cake has about 200kcal energy, while it has only 50gr weight. It is made with flour and sugar, so it contains a high amount of carbohydrates. The yolks and the cream itself added to the oil we use in baking the cake cause in high fat. If you have diabetes, or you are suffering from high cholesterol, you should never mind eating this dish. However, it is sweet, and it can enhance the amount of dopamine in your brain, which results in being happier and reduces stress!
The ingredients used in the dish are suitable for a vegetarian. However, if you are a vegan, you have to replace the cream and eggs with a vegan source. We need eggs for making a paste out of the ingredients, and the whipped cream to fill the roulette. It is essential to find a thick whipped cream instead of ordinary cream because the lighter ones won’t make the efficient texture and taste.
Serving style of Persian Rollet:
Iranians serve the Persian Rollet cake as a starter when they are hosting a party. Moreover, they serve it as a brunch, or as an evening meal. You may find it as a dessert served in restaurants and hotels. Persian Rollet can be served in official gatherings such as wedding parties, birthdays and other ceremonies. It is considered a happy time dish. In Iran, usually, the sweets and pastries with cream, are served on happy occasions. Most of the time, a cup of Persian tea accompanies the Persian roulette cake. Since the roulette cake is so sweet, tea is an excellent choice to moderate the taste. You can also serve it with coffee or juice. It is entirely depended on your taste. In the evening gatherings, a container of fresh fruits is served next to the dish od roulette cake and the tea.
What are the ingredients of Persian Rollet?
The main ingredient is flour-like all other cakes. We need eggs, too. Since you are going to separate the yolks and albumen, prepare separate ones if you can. Moreover, you need sugar and honey. Honey is used to make the color of the cake more golden. We need some vanilla to taste the simple sponge cake up. We need boiling water and whipped cream for filling. You can add chopped or tiny cubed fruits such as strawberries to the cream and as decoration. Moreover, you can use chocolate chips for enhancing the taste and appearance. You need whipped cream to fill the roulette with it.
How to cook Persian Rollet Cake?
To cook Persian Rollet Cake, you need to sift the flour for more than one time. The more you sift the flour, the softer the cake’s texture becomes. You should separate the yolks and batter them with sugar. Keep albumen to batter and add at last. Then you add the vanilla and a little bit boiling water to the yolks and sugar. You have to add the flour step by step and mix it with a spoon to avoid nodes in the dough. Instead of baking powder, we use puffed albumen in this cake, batter the albumens to the point that they make a high puff. At last, you bake the cake in the oven, and after cooling down, you add cream inside and outside and roll it up. You can add chocolate chips and fruits to decorate your sweet pastry.
This recipe is adequate for making 12 slices of roulette cake. The preparation time is about 2 hours, and the cooking time is 15 minutes(only for the sponge cake).
- 4 oz flour
- 4 oz sugar
- 4 eggs
- 1 tablespoon honey
- ¼ teaspoon vanilla
- 1 teaspoon boiling water
- 17 oz whipped cream
- Heat the oven on 220’C.
- Prepare bakery papers and roulette baking tray.
- Separate the yolks and albumens of the eggs
- Sift the flour for two or three times
- Batter the yolks
- Add sugar and batter the sugar with the yolks.
- When the sugar and yolks made a paste, add vanilla.
- After one minute mixing with mixer, add boiling water.
- Add honey and mix again. This helps to make a gold color roulette.
- Add the flour severely, and mix it with a spoon, not with a mixer.
- Start battering the albumens until they make an extra puff.
- Add the albumen to the mixture, mix well.
- Pour the dough on the tray.
- Bake the cake for 8-12 minutes in the oven
- Roll the cake and wait until it cools down
- Open the roulette and place a layer of whipped cream inside it.
- Roll it again and cover the outer part with a layer of whipped cream.
- Slice it into circles
- It is ready to serve, place the slices in a dish, and serve it along with tea.
- You can use fruit cubes or chocolate chips to decorate your roulette.
- Cooking the cake for more than 12 minutes can cause cracks while rolling.
- Let the roulette cool down in room’s temperature, do not use the fridge for it.
- Keep it in the fridge after adding cream.