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.
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
- 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.