Preheat the oven at 180c
Grease a rectangular cake pan with butter and line it with a baking paper
Brush the baking paper with butter
Separate egg yolks from the white
Beat the egg whites till it is very firm and tripled in volume
Add the sugar part by part and continue to beat untill the sugar is completely dissolved
Add the egg yolks and continue beating slowly, and gradually increase the speed
Add vanilla and mix well
Add the flour little at a time and gently mix from the bottom to the top in circular movements untill it is completely blended
pour the cake batter in the center of prepared pan and use a spatula to gently roll the batter to all corners of the pan so that it is covered evenly(height of about half a cm or a cm)
Bake at 180c for 12-15 minutes in preheated oven, or until the top is light golden brown
Spread a cloth over a flat surface and sprinkle little sugar evenly on it
Remove the baked cake from the oven and slowly place the cake onto the prepared cloth upside down
Peel away the baking paper very gently
When the cake is still hot roll up the cake with the help of the cloth
Cool for 20-30 minutes at room temperature
To make the cream filling-Chill the mixing bowl and whisk attachment in the refrigerator for 30 min before whipping the whipping powder
In the chilled bowl add the powder with 100ml cold water and whip till it forms peak and tripled in volume
Unroll the cake and spread the cream inside it and roll it up gently
Spread the cream on top of the cake and sprinkle crushed pista and dried rose petals
Delicious persian rollet is ready
