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Preparation Time : 20
Cook Time : 10
Total Time : 30
Eggs 4 nos
Sugar 100 gms
Flour(Maida) 100 gms
Vanilla Extract 1 tsp
Sugar(to dust) 1 tbsp
Crushed Pista 2 tbsp
Dried Rose Petals 1 nos
Whipping Powder 50 gms
Cold Water 100 ml
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 180Cfor 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.
13. 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.
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