Persian Rollet
Persian Rollet cake is a rolled sponge cake filled with whipped cream. It was originated in central Europe, nowadays Iranians make it with a different style and in many different flavors.
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Servings: 4 people
Calories: 500kcal
Ingredients
- 4 oz flour
- 4 oz sugar
- 4 eggs
- 1 tablespoon honey
- ¼ teaspoon vanilla
- 1 teaspoon boiling water
- 17 oz whipped cream
Instructions
- 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.
Notes
Uniqop’s Advice:
- 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.
Nutrition
Serving: 100g | Calories: 500kcal