If there has ever been a dessert of choice at the family dinner tables as well as the most sophisticated restaurants and coffee shops in Iran gracing any luscious pastry tray, it is Rollet (or Roulette). This is a light, moist cake filled with vanilla whipped cream and it is simply one of the best desserts I have ever had. Rollet has been baked in Iranian pastry shops a lot longer than most of the desserts that are around these days. The principal idea of the present day layered whipped cream desserts has been based on using the same simple ingredients as Rollet. But there is nothing simple about the presentation or the taste of this amazing dessert. I have been making Rollet for my family and friends for many years and when I had my cake business this was one of the most popular desserts with many repeat orders.
Start by adding eggs and sugar to the bowl of a stand mixer set with a whisk attachment
Beat until pale, add vanilla
When pale and fluffy, and three times the starting volume, reduce the speed to low and add flour and whisk only to blend. Do not over mix.
Immediately pour the batter in the center of the prepared baking sheet
Use a spatula to gently guide the batter toward the corners, so it is evenly spread
Bake in a preheated oven until golden brown, immediately separate the sides of the cake from the pan with a knife
Invert the pan onto the prepared cloth
Gently lift off the pan. The cake should release easily and fall on the cloth. If it doesn’t use a spatula to help it release
Fold the edge of the cloth closest to you and start rolling the cake
Roll the cake up with the help of the cloth
Tuck in the two ends of the cloth and continue rolling
Let the rolled cake rest on a cooling rack until no longer warm to the touch
Meanwhile, whip the heavy cream and sugar on low speed (Do not use “ultra pasteurized” cream, it does not hold stable peaks). When the soft peaks form add vanilla and the optional rosewater.
Increase the speed to high and beat until stiff peaks form, watch it closely and don’t over whip. If the cream is whipped for too long, it will separate and you will have to start another batch.
Gently unroll the cooled cake and fill it with the whipped cream and spread it evenly on the cake
Start from the side closest to you and gently roll the cake up
Separate the cloth gently from the cake
Use a serrated knife to slice off the end pieces of your Rollet for a more even look, and taste test them like I do! It is going to be sugary at this point but very yummy!
Cover the Rollet directly with a plastic wrap so it sticks to it. This will help dissolve the sugar granules into the cake and it will be moist. Refrigerate for 24 hours.
24 hours later, all the sugar has dissolved and the cake is as moist as can be! Unwrap the Rollet and decorate it as you like. You may slice it at the table or slice and decorate it couple of hours before serving.
I have used Wilton #2B decorating tip to pipe out whipped cream decorations and then sprinkled cocoa powder on top.
Bake time: 12 minutes
Recommended refrigeration time 24 hours
Serves 12-16
- For the cake
- 7 large eggs
- 6 ounces granulated sugar (about ¾ cup plus 2 TBSP)
- ¼ tsp pure vanilla powder or 1 tsp vanilla extract
- 4 ounces all-purpose flour (about ¾ cup plus 2 TBSP), sifted
- 2 TBSP granulated sugar (to sprinkle on the pastry cloth)
- For the Whipped Cream Filling
- 1 ½ cups heavy cream (36-40% milk fat) - Do not use "ultra- pasteurized" cream, it does not hold stable peaks
- 4 TBSP granulated sugar
- ¼ tsp pure vanilla powder or 1 tsp vanilla extract
- ** 1 to 1½ tsp rosewater (optional) Please see notes
- Optional Decoration suggestions:
- Extra whipped cream (to be whipped on the day of decorating the cake)
- Unsweetened cocoa powder
- Chopped or shaved chocolate
- Preheat the oven to 375 F, center rack
- Cut a sheet of parchment paper to fit the bottom of a 12x18x1 sheet pan, set aside.
- Grease the sheet pan generously with butter-flavored Crisco, line with parchment paper, then grease the paper and sides of the pan again.
- Add eggs and sugar to large bowl of an electric mixer. Use a whisk attachment and beat on medium high for 1-2 minutes until thick and lighter in color.
- Add vanilla and increase speed to high and continue beating until the mixture is pale in color and tripled in volume, 3-4 minutes.
- Reduce the speed to low and add flour gradually and mix only until blended (this step should not take more than a minute) over mixing will result in a flat cake.
- Immediately pour the cake batter in the center of prepared pan. Use a flexible spatula to gently guide the batter to all corners so the entire pan is covered evenly.
- Bake for 12 minutes in preheated oven, or until the top is light golden brown and the center springs back to light touch.
- Wash mixing bowl and whisk attachment and dry completely before chilling in the refrigerator.
- Meanwhile spread a large pastry cloth over a flat surface and sprinkle 2 TBSP granulated sugar evenly on it. This will prevent the cake from sticking to cloth.
- Remove the baked cake from the oven. Take a knife all around the pan and separate the cake from the sides.
- Invert the cake onto the prepared cloth. Peel away the parchment paper very gently. Use a knife or spatula to separate the paper from the cake if you need to.
- Starting at the side closest to you, roll up the cake with the help of the pastry cloth.
- Tuck in the ends of cloth and continue rolling.
- Gently transfer the cake to a cooking rack with the seam side down.
- Cool for 20-30 minutes at room temperature, or until the seam side does not feel warm to touch.
- To make the whipped cream filling: Remove the chilled bowl and whisk from refrigerator. Add heavy cream and sugar to the bowl and whip on low speed until soft peaks form. Add vanilla and the optional rosewater, then increase the speed to high and whip until stiff peaks form. Keep a close watch on the whipped cream because if it is over whipped it will separate and you will have to whip another batch.
- If the cake is not cool enough by the time you have your whipped cream ready, refrigerate it in the bowl until ready to use.
- Unroll the cooled cake very gently and fill with whipped cream.
- Spread the whipped cream evenly on the cake and roll it up again by gently pressing on top with both hands. Use a serrated knife to slice off about ¾ inch from either end for an even look, and have your taste testers devour them in delight!
- Place the Rollet with the seam side down on a long serving platter and cover it with a plastic wrap directly sticking to the cake. Refrigerate for 24 hours before decorating.
*Whip more heavy cream, cut the recipe for whipped cream in half and use the same directions. Pipe out decorations on the cake using a decorating tip fit on a piping bag. I have used Wilton tip # 2B to pipe out the whipped cream decorations, and sprinkled cocoa powder on it.
*Sprinkle the cake with powdered sugar, cocoa powder, or both.
*Shave 1-2 ounces of semi sweet chocolate and sprinkle on top, or drizzle melted chocolate over the cake.
Recipe Update: If you decide to add the optional rosewater, be mindful that the rosewater (available at Persian and Middle Eastern markets) comes in different strengths and if not careful your whipped cream will be strongly perfumed which is not desirable. I use the amount indicated "Golchin" brand naab rose water in this recipe. You may adjust the amount to your taste.
I love rollet, and I agree with it being the favorite. I used to make them often… this is an inspiration for me to make it someday soon… for a special occasion. Beautifully plated!
I love this recipe! I made it for my grandparents who grew up in Iran, and they loved it! I might make it as a cake for myself for my 16th birthday lol.
Thank you Fae! This has always been my daughter’s favorite dessert since she was a toddler, and she asked for it all the time! I love it because it takes only minutes to bake and it is made a day ahead!
Hi Homa:
I just wanted to thank you for this recipe. My cousin and I were looking for a good khame recipe to use for the cake we were making and we couldn’t find anything online until we found your blog. We made the khame and it was super delicious. We can’t wait to try making Noon Khameii with this recipe now. Thanks again for sharing your recipe xoxo
Dear Anna, welcome to my blog and thank you for the lovely comment. It really makes me happy that my khameh recipe worked nicely for your cake and you liked it. I also use the same recipe for all of my whipped cream desserts, including Noon Khameii 🙂
I just try a rollet..bought at my area, i think its taste better if filled with strawberi..yummy!
i want try your recipes….tq!
Hello Dear Nora, strawberries would be amazing in Rollet. After you whip the heavy cream, gently fold in some sliced strawberries. Also try spreading some thinned strawberry preserves on the cake before filling it with the strawberry whipped cream. I would love to hear how your Strawberry Rollet turns out. Thank you for visiting. Happy Baking! Homa
oooh I should try that!
Hello,,
Can I use parchment paper instead of a pastry cloth because I don’t have a pastry cloth. Also, can I use a baking sheet measuring 38.7x26x1.91cm instead?
Dear Katherine I’m very glad you are thinking about baking the Rollet. You may try using the parchment paper but keep in mind since it does not allow any air in, the cake might get soggy. As an alternative, a large tea towel would work also. The size of your pan is too small to use the amounts in the recipe, I would suggest reducing the recipe by 1 egg and 1 tablespoon each of flour and sugar and check the cake after 8-10 minutes. I must say I have never baked with these reduced amounts. I hope these suggestions work for you and would love to hear back from you about how your Rollet turns out. Happy Baking!
Hi Homa,
Thank you so much for getting back to me! I really appreciate it!
Thank you for the advice on the large tea towel. I will actually go and buy it today, as I am super excited to make your rollet this weekend!
I just found another baking sheet at home measuring 17.25X11.5X1 inch. Will this work for the recipe? I am just too worried to modify the proportions of your recipe and would rather have the correct baking sheet instead.
Hi Katherine, you’re so welcome. I’m always happy to answer any questions my readers have 🙂 Yayyy for the new baking sheet; yes, it should work!
Have a great weekend and wishing you best success with the Rollet!
Thanks again, Homa! All your help is very much appreciated!
Have a lovely weekend!
Hi Homa,
I finally got around to making the cake today and when I tasted the cut off pieces, they tasted amazing! So thank you again for your amazing recipe!
However, when I began to unroll the cooled cake it got very stuck to my tea towel. It ripped in some places and i had to scrape off the cake from the tea towel. Why do you think this happened and how can i prevent this from happening again?
I did place 4 TBSPs of granulated sugar on my tea towel before rolling it up the first time and I did allow the cake to cool for 30 minutes.
Your guidance would be much appreciated!
Hi Katherine, I ‘m sorry the cake got stock to the tea towel. Let me start by saying that the same thing has happened to me several times in the years that I have been making Rollet, so don’t feel bad and continue baking it until you get it just the way you like it. Keep in mind that this is a very moist cake and don’t give up.
Now for the reasons: A lot of times the humidity in the air can cause this, which unfortunately not much can be done about it and we have to accept that baking is a very sensitive process.. The other factor could be that the egg and sugar mixture was not whipped to 3 times the volume at the beginning. The third possible issue is that since You have used enough sugar on the rolling cloth, it should have taken care of the sticking issue, so make sure the tea towel is smooth and without any coarse texture. One thing that helps with releasing the cake is to use a butter knife to slowly separate the cake from the cloth. Please keep in touch and let’s do this until you get the perfect Rollet, it is so worth it 🙂
Hi Homa,
Thank you so much for your help! I will definitely pay closer attention to the details you had mentioned next time I make this cake- which will be very very soon 🙂
Have a great rest of your week!
Kat
How long can i keep this refrigerated?
Thank you so much by the way, this is awsome!
Hi Kim, you’re welcome! I am very glad you liked it. It should be fine for couple of days in the refrigerator. However, it freezes pretty well. Wrap the whole Rollet or individual slices securely in a plastic wrap, then wrap them in heavy duty aluminum foil. Defrost in the refrigerator when ready to serve.
Thank yo very much Homa
Hi Homa,
Can I use a regular towel to roll up the cake?
Hi Eden, a thin kitchen tea towel might work, but I would not use terry cloth towel. The reason is that, the terry cloth fabric will stick to this very tender cake. Also the cake needs to cool pretty rapidly after rolling, otherwise it will get soggy and this will change the intended texture of rollet. Good luck and happy baking 🙂
Hi
I am thinking of making this for my daughters father in law visiting from Iran. How important is it that it refrigerates 24 hours? Ins there a way to speed that up?
Hi Cathy, during the refrigeration the moisture from the cake dissolves the sugar that is sprinkled on the pastry cloth to prevent sticking. If the rollet is served in a couple of hours after filling there will be some crunchiness from the sugar granules. When I am short of time, I bake this early in the morning and serve it later that evening and this usually works fine. Good luck and have a lovely visit!
I followed the directions exactly and I seemto have a very tasty product as per the taste-testers of the sugary ends. I used a pastry cloth & 2 TBsp sugar as directed. However, when I unrolled the cake, there was a big tear/rip in the center. I was able assemble the cake but there is a large open seam on the side. When I removed the cake from the oven, I immediately rolled it, but I wonder if it needs to cool for a few minutes? Please advise.
Hi Saba jan, I’m glad that the sugary ends have passed the elite taste testers’ test! LOL!! You seem to have done everything according to the recipe and I have to tell you, I have been making this recipe for over 30 years; it turns out perfect 8 out of 10 times, but there are those 2 times: if it was too humid, too warm, or whatever?, or if I actually did beat the batter until 3 times the original volume, or did I leave it in the oven for a bit too long? So basically, please don’t give up. This is a recipe worth making over and over again, but baking is a fine science and if occasionally there is a crack on the side, cover it up with decorations if you have to and enjoy your rollet anyway 😉
Dear Homa,
I don’t know how to thank you for this recipe! Perfecting Roulette has been in thorn in my side for a VERY long time! The recipes I tried in the past were either too thin, too egg-y etc…
FINALLY you provided the perfect recipe to fit my baking sheets!!! The recipe turns out just simply divine!
Thank you!!!!
Dear Sheila, that is truly fantastic to hear. I’ve always loved Roulette and I’m very happy with this recipe. I appreciate your comment and please keep in touch!
hi joonie what a nice recipe thank you
My pleasure Yvonne; so glad you like it! Have a fantastic weekend 🙂
Dearest Homa,
i love your recipes! i am always trying to find an occasion to try your recipes. recently eggs are really cheap so i thought why dont i make this cake to try it out? and i made it, and it was a success! its in the fridge now, i am waiting it to set. i am forever thankful for your website and for introducing me to amazing persian food!
Hello Sarah, how lovely of you to share this successful rollet story! I’m also thrilled that you’ve been enjoying my other recipes too; you’re so very welcome my dear! Please keep in touch and share your kitchen adventures whenever you try any of my recipes 😉
Hello! Love the recipe, but quick question; can I use heavy whipping cream instead of just heavy cream? I can’t seem to find the heavy cream anywhere.
Thank you dear Rouhiyeh! Yes, heavy whipping cream will work fine. Happy baking 🙂
Since I have read the recipe for this I am very excited to try it.
I have order the baking sheet from amazon as none i had on hand
are the correct size. nor did i have the pastry cloth also got it ordered.
i see you say in recipe not to use “ultra pasteurized” heavy whipping cream,
i have no alternatives in our markets here.
any ideas please?
Hello Samantha; I’m so pleased to hear that you’re going to bake this delicious dessert! The thin pastry cloths that are available in most department stores and supermarkets are usually the standard size (25 x 25 inches)
The ultra pasteurized cream tends to whip into softer peaks but you could still use it; make sure to chill the bowl and whisk for better results. Good luck and please write back and tell me all about it. Have a great day 🙂
Hi Homa,
Thank you for this recipe. It turned out amazing. I ended up using a pillow case for the rolling and it worked. For the cake, any idea why my cake turned out slightly dense and smelled like scrambled eggs? Also, any tips on a smooth rolling process? Mine got a little lumpy in the middle. Thank you!!!
Hi Holly; I’m so glad you’ve made this recipe and liked it. It will get only better and easier with practice. The initial part of beating the eggs and sugar is very important in building volume and a tastier cake. The volume must tripple with a very pale yellow before adding the flour, and then you mix briefly only to fold in the flour (don’t over beat). I hope this will help with the taste and you’ll get a lighter cake. You will need to spread the whipped cream very evenly on the entire cake; make sure it’s flat and smooth all over, before rolling it. Happy baking, and please keep making it until you’re happy with the result, as this is an incredibly moist and yummy dessert ?
Hi! Can I freeze this cake?
Hi Katherine; yes you can, but since the whipped cream can take freezer taste; slice the cake into about 2-inch pieces. Individually wrap them in parchment paper and first freeze them on a baking sheet for couple of hours. Then wrap the frozen slices in plastic and store in an airtight container; use within a month.
Hey there! I just wanted to thank you for your thorough recipe and directions! This is my first Rollet, it’s a close friends personal favorite and I was extremely nervous to try it out. I followed your instructions exactly, and it came out absolutely perfect! I ended up using just a smidge more sugar on my pastry cloth, since I was nervous about sticking, and was so happy when I ended up with a moist, complete roll, without tears (YAY)! It’s currently in the fridge, setting for tomorrow’s event. Thank you so much, I can’t wait to make more of your recipes!
It’s a pleasure Emma; I’m thrilled to read your successful Rollet story. That is awesome, first try and a perfectly rolled cake, Yay indeed 🙂 Thanks for writing to me; please keep in touch and have a great time this evening!
Dear Homa,
I don’t know where to begin or how to thank you for sharing this recipe. I love to bake and I am good at Italian and Canadian baking, but never tried my hand at Persian desserts. My husband is Iranian and for his birthday I decided to try this recipe. I followed your instructions exactly (because it was my first time). I also have a severe dairy allergy so I can’t taste things as I go.
My husband is a man that is never truly impressed by food, but, when he ate a slice of the roulette he was speechless and his eyes lit up like I’ve never seen them light up before! He told me it’s on par with the roulette he buys from Persian stores we go to in Toronto!
From the bottom of my heart, thank you, Homa!
Amanda & Mehdi
Dear Amanda and Mehdi; I’m truly happy to read your comment! I just had someone else inform me that she has baked this recipe with perfect results, and this just makes me feel super giddy 🙂
Happy Birthday, cheers, and noosh e jan to dear Mehdi, and I hope that the two of you will have a great time in the kitchen cooking and baking together, as nothing beats this experience! Much love to both of you and please keep in touch!
Wow so amazing searching for a recipe and find another Azari- Persian food lover here in US. Love your site and your recipes. Lots of love from Florida. ??
Hello and welcome Farnaz jan! So happy to have another Azari follow my blog 😉 I really appreciate your support and your kind words my dear. I think you will find many favorites here. Please keep in touch and give feedback on the recipes that you try. Much love to you and sunny Florida. Have a great weekend!
What brand of heavy cream do you recommend? All the one’s that I saw at my grocery store are ultra pasteurized.
Hi Mahrooz, the heavy whipping cream with 40% milk fat works the best even if it is ultra pasteurized. I use the Darigold heavy whipping cream (40% milk fat) from Costco. The Horizon heavy whipping cream also works. Please let me know how this works for you.
How hard is it to make rollet?
I would say the level is intermediate!
I have tried baking your recipe and I can tell you that my husband, who is Iranian is so impressed with this roulette, that he told me – the taste of it took him back to his childhood. He also mentioned that no one in his family can make it as good as this one turned out. I can’t thank you enough. Thank you so much for such an amazing recipe and sharing it.
Dear Anna, that is really good to hear. Many bakers are intimidated with this one, and I’m delighted that you have had such amazing success with it. That is quite a wonderful compliment from your husband; now everyone is going to ask for your recipe 😉 Thanks so much for writing to me and please keep in touch!
This will work good for my School project I need to make some Persian food.hank You!
Hi Kalim, Yes, this will make an awesome and delicious school project 😉
I would love to read your feedback! Happy baking and enjoy.
Hi:
No baking powder? I made the Rollet, taste great. Cake is a bit flat! I followed all the steps in your recipe to the “t”! Why is the cake is a bit flat?
Thank you
Hi Ali, this recipe does not need baking powder. What it does need is to beat enough air into the eggs to help it rise and stay moist at the same time. The following issues could cause the cake to fall:
-If the eggs and sugar are not beaten enough (until tripled in volume and pale yellow).
-If beaten too much after adding the flour which lets out the air from the batter (mix flour only until blended-this step should not take more than one minute-over mixing will result in a flat cake)
-If you have followed the above points exactly, the other reason could be the temperature of your oven. You can check to see if it reaches 375 F when preheated. To check this, place a small oven thermometer on the middle rack of an empty oven and preheat it to 375 (or any other temp) and see if it reflects the digital temp.
Just don’t give up and bake this again, because it is simply the best! Let me know how it goes next time 🙂
Hi Homa:
Thank you for detailed pointers! I’ll make another Rollet! It tasted great 1st time, although, I probably was the kultprit to end up flat. Thanks again!
My pleasure Ali. That is the spirit 😉 Hope you’ll send my your feedback. Take care..
I love this make taste good thank you for the recipe ❤️
Glad to hear that Ana! Thanks for your comment. Please keep in touch 🙂
I’ve tried other Rollet recipes before and by far this is the best recipe and my family specially ask for this rollet. Thanks for sharing your creation with us.
Dear Paris, I’m thrilled to read your comment! It is wonderful that all of you like this recipe, as this is also my favorite. Much love to all of you, enjoy this dessert in good health and please keep in touch 🙂
I’ve been looking for a Rollet recipe that tastes like the ones back home for years. I tried this recipe and oh my! delicious, amazing, exactly the taste I was looking for!
the whole Rollet was gone within minutes of serving 🙂
Follow the recipe and enjoy it!
Thank you Homa for sharing it with us!
Shahrzad joon, noosh e jan! This recipe can be intimidating for some of my followers, and I always tell them the same thing, follow the recipe 😉 I really appreciate your feedback dear friend! Please take care and keep in touch
What an amazing blog! My husband is Persian and I’m learning all of his favourite dishes. I’m making this cake for him today for his birthday and so far so great! Thank you so much! Side note: I see lots of people asking about the cloth, I didn’t have a pastry cloth and didn’t want to use a tea towel so I purchased cheesecloth for it and it’s working very well!! If anyone else is asking about an alternative cloth to use <3
This is the absolute best rolet cake ever. I have made this 4 times now and each time it has been perfect. Homa’s instructions are spot on. Do not miss an instruction and it will be perfect
Rana jan, it is wonderful to read your feedback! I agree, the instructions must be followed and thanks for reiterating that. Please keep in touch and keep baking 🙂
Salam Homs Khanum, is it possible to get the recipe for both roulette khameh and naan khame-in in Farsi? Thank you so much
Salam dear S,
Unfortunately I do not have the Farsi translation for any of my recipes