Persian Rollet (Persian Rolled Cake)

Persian Rollet (Persian Rolled Cake)

Cooking Time

Preparation Time : 20

Cook Time : 10

Total Time : 30

Ingredients

Serves 3

  • 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

Directions

  • 01

    Preheat the oven at 180C .

  • 02

    Grease a rectangular cake pan with butter and line it with a baking paper.

  • 03

    Brush the baking paper with butter.

  • 04

    Separate egg yolks from the white.

  • 05

    Beat the egg whites till it is very firm and tripled in volume.

  • 06

    Add the sugar part by part and continue to beat untill the sugar is completely dissolved.

  • 07

    Add the egg yolks and continue beating slowly, and gradually increase the speed.

  • 08

    Add vanilla and mix well.

  • 09

    Add the flour little at a time and gently mix from the bottom to the top in circular

  • 10

    movements untill it is completely blended.

  • 11

    pour the cake batter in the center of prepared pan and use a spatula to gently roll

  • 12

    the batter to all corners of the pan so that it is covered evenly.(height of about half a cm or a cm)

  • 13

    Bake at 180Cfor 12-15 minutes in preheated oven, or until the top is light golden brown.

  • 14

    Spread a cloth over a flat surface and sprinkle little sugar evenly on it.

  • 15

    Remove the baked cake from the oven and slowly place the cake onto the prepared cloth upside down.

  • 16

    13. Peel away the baking paper very gently.

  • 17

    When the cake is still hot roll up the cake with the help of the cloth.

  • 18

    Cool for 20-30 minutes at room temperature,

  • 19

    To make the cream filling:

  • 20

    Chill the mixing bowl and whisk attachment in the refrigerator for 30 min before whipping the whipping powder.

  • 21

    In the chilled bowl add the powder with 100ml cold water and whip till it forms peak and tripled in volume

  • 22

    Unroll the cake and spread the cream inside it and roll it up gently.

  • 23

    Spread the cream on top of the cake and sprinkle crushed pista and dried rose petals.

  • 24

    Delicious persian rollet is ready.

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