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Persian Roulette

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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Course: Dessert
Cuisine: Persian
Keyword: Persian Rollet, Roulette cake
Prep Time: 2 hours
Cook Time: 15 minutes
Servings: 4 people
Calories: 500kcal


  • 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.


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.


Serving: 100g | Calories: 500kcal