Desserts & Sweets🥮Sweet Bakery & Toasted Nut Aroma

Persian Roulette (Rollet)

Name: Persian Roulette (Rollet)
Prep time: 40 min
Cook time: 12 min
Yield: 8-10 servings
Cuisine: Persian
Ingredients: 5 large eggs, separated into whites and yolks; 5 tablespoons granulated sugar (divided: 1.5 tbsp for whites, 3.5 tbsp for yolks); 1 to 1.5 tablespoons pure vanilla extract; 3 tablespoons vegetable oil; 1/2 teaspoon baking powder; 5 tablespoons all-purpose flour, sifted; 2 cups heavy whipping cream (chilled); 1/3 cup powdered sugar (adjusted to desired sweetness); Cocoa powder or slivered pistachios (optional, for decorating)

رولت خامه‌ای شیرینی تر سنتی

Roulette is one of my favorite desserts. There are a variety of ways to change up the recipe and add variations that satisfy your taste buds!! For now I am sharing a simple recipe for this tasty sweet.

Prep Time

40 mins

Cook Time

12 mins

Total Time

52 mins

Servings

8-10 servings

Difficulty

Medium

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Fresh Persian Brewed TeaCardamom Black TeaPistachio Garnish

🌸Blooming Saffron & Golab

Fragrant Finishing Secret: Grind saffron threads with a pinch of sugar in a mortar and steep in warm water for maximum crimson color. Always stir in rosewater (golab) and crushed cardamom during the final minutes of cooking so their delicate floral oils stay vibrant.

Ingredients

مواد لازم

Servings Stepper

8 servings

Unit System

Prep ready: 0 of 9

5 large eggs, separated into whites and yolks

5 tablespoons granulated sugar (divided: 1.5 tbsp for whites, 3.5 tbsp for yolks)

1 to 1 ½ tablespoons pure vanilla extract

3 tablespoons vegetable oil

½ teaspoon baking powder

5 tablespoons all-purpose flour, sifted

2 cups heavy whipping cream (chilled)

⅓ cup powdered sugar (adjusted to desired sweetness)

Cocoa powder or slivered pistachios (optional, for decorating)

Step-by-Step Instructions

طرز تهیه

Prep oven and pan: Line a 13x9-inch baking sheet with foil. Grease the foil lightly and dust with a little flour. Preheat your oven to 400°F (200°C).

Whip egg whites: In a large clean bowl, beat the 5 egg whites with 1.5 tablespoons of sugar using an electric mixer until they stiffen and puff up with firm peaks.

Mix egg yolks: In a second bowl, beat the 5 egg yolks with the remaining 3.5 tablespoons of sugar until pale and creamy. Add the vanilla extract and 3 tablespoons of oil, blending well. Then gently fold in the baking powder and sifted flour.

Combine batter: Gently fold the whipped egg whites into the egg yolk mixture using a spatula. Do not overmix — keep it light and airy!

Bake the sponge: Pour the batter into the prepared foil-lined pan and spread out evenly. Bake at 400°F for 10 to 12 minutes (keep an eye on it, as ovens vary!). While baking, dampen a clean kitchen towel so it's ready.

Roll and cool: Remove cake from the oven and carefully lift the foil with the hot cake onto your damp towel. Begin rolling the foil with the cake still on it into a log, wrapping the damp towel around it to hold the shape. Let it sit and cool completely for 30 to 45 minutes.

Make whipped cream: In a chilled bowl, whip cold heavy whipping cream with powdered sugar to your desired sweetness until stiff peaks form. Keep chilled in the fridge.

Fill and roll: Once cool, gently unroll the towel, foil, and cake. Very gently peel the cake away from the foil (be careful as it can tear). Spread a generous layer of whipped cream across the inside with a spatula, then roll the cake back up into a tight roll.

Frost and chill: Frost the outside of the log with the remaining whipped cream. Dust with cocoa powder, powdered sugar, or crushed pistachios if you like! Chill in the fridge for 3 to 4 hours before slicing and serving.

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