Bakery Style Roulade
I wax nostalgic sometimes and I like to revisit the recipes that my mom and grandmothers made. There’s so much love and emotion in these old-fashioned cakes. To this day I wistfully recall the cakes my grandmother used to make.
Today I’m taking a trip down memory lane with this recipe for an old-fashioned sponge cake roulade from my childhood. I loved and still love the spongy softness of the cake and the delicious cream filling that I find irresistible.
Memories can be beautiful but I wanted to tweak the cake a bit and give it a bakery-style makeover. You can watch the video I made to see how I did it, I’ll save you from making any mistakes along the way. The cake is truly spectacular when sliced.
150 grams sugar (3/4 cup)
4 Tbsp oil
140 grams flour (1 cup)
Scant 1 Tbsp cocoa powder
For the cream:
250 ml whipping cream
180 ml milk (3/4 cup)
80 grams instant vanilla pudding powder mix (4 Tbsp)
20 grams sugar (1 Tbsp)
Clean kitchen towel
1. Separate the eggs. In a clean and dry bowl, whip the egg whites for a few seconds on medium-high speed. Add the sugar and continue whipping on medium-high speed until you get stiff peaks.
2. Beat together the egg yolks and oil and fold into the egg whites until fully incorporated.
3. Preheat an oven to 180°C.
4. Add the flour to the egg mixture and gently fold in until well incorporated (it takes some time).
5. Scoop up a cup of the mixture and set aside, we’ll use it later. Line a baking tray with parchment paper and sprinkle with powdered sugar. Transfer the mixture to a baking tray and spread in an even layer.
6. Mix the cocoa powder with the mixture we set aside. Fill a piping bag with the mixture and pipe in polka dots over the pale colored mixture.
7. Bake uncovered for around 10 minutes.
8. Prepare in advance a towel and sprinkle powdered sugar over it and then lay the baked cake over it, face down. Peel off the parchment paper and roll the cake up while it’s warm. Wait around 45 minutes until the cake cools.
9. To prepare the cream:
Whip the whipping cream, vanilla pudding mix, milk and sugar into a stable cream. Gently open up the towel and spread the cream over the cake and roll into a roulade. Refrigerate for a few hours.
Good to know…
You can make this two days in advance and keep refrigerated. Freezer-friendly. For a non-dairy/parve version, use a non-dairy cream and milk (coconut, soy, almond, whatever you like). You can skip step 6 if you want.