This Persian roulade is one of my favorite desserts and this specific recipe is from a dear and talented friend who graciously let me share her mouth watering delicacy with you all. Thank you Janny!
- 8 eggs
- 8 Tbs flour
- 8 Tbs sugar
- 1/2 tsp vanilla
- 1 pint heavy cream
- 1 cup powdered sugar
- 1 tsp rose water
Preheat your oven to 350 degrees Fahrenheit. Separate the egg whites and the yolks. Beat the yolks with sugar till the mixture becomes white. Add the flour to mixture of yolks and sugar and mix well.
Separately beat the whites till they are puffy and stiff. Fold the egg whites into your mixture. It is important to use a spatula and use the proper folding technique.
Pour the batter in a baking sheet covered with parchment paper and bake for 15-20 minutes.
After it has cooled down a bit, sprinkle a little bit of powdered sugar to your cake and roll your roulade to it’s desired shape and tightness and let it cool further. The powdered sugar will prevent the cake from sticking to itself. While it is cooling prepare your whip cream by beating the whip cream and powdered sugar and rose water. You can adjust the rose water and sugar to match your desired level of sweetness and aroma.
Unwrap your roulade, making sure it has fully cooled down (you can even transfer it to the fridge to expedite the cooling) and add the whip cream and re-roll the roulade.
You can then use the remaining whip cream to decorate the outside of the roulade and sprinkle cocoa powder or powdered sugar for a beautiful effect. You can even top it off with a beautiful strawberry garnish.
!نوش جان کنید. Noosheh jan konid! Enjoy! #PersianRoulade #RoseWater #PersianMomma
Here’s the recipe I used to make these yummy Persian Cake Yazdi Cupcakes (recipe by Najmieh Batmanglij)
I slightly tweaked the recipe by increasing the amount of butter to 3/4 cup instead of the original 1/2 cup and they are absolute perfection! Also, this is a cupcake that is not overly sweet, so if you favor more sweetness, just add a little more sugar.
4 eggs, separated (room temp)
1 c sugar
* 3/4 cup unsalted butter, melted
1 c plain yogurt
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cardamom
1 Tbs rose water (optional) [I used it]
1/4 c rice flour
2 c sifted all-purpose flour
2 tbs ground pistachios
Preheat over to 350.
Blend egg yolks and sugar in a mixing bowl for 5 minutes until creamy. And then add all the remaining wet ingredients (melted butter, yogurt, rose water) to the mixture and mix. Sift all the dry ingredients together (flour, baking soda, baking powder, ground cardomom, and salt). And slowly add them to the wet ingredients while stirring.
Beat the egg whites until they form soft peaks and fold them slowly into the mixture using a rubber spatula.
Pour the batter into individual cupcake molds, greased or lined with papers.
Sprinkle each cupcake with ground pistachios.
Place the cupcake pan in the center of the oven and bake for 20-35 minutes, or until golden.
Remove the cupcakes from the oven and allow to cool a little. Remove the cupcakes from the pan, and cool them on a wire rack. Store them tightly in an airtight container.
Number of Servings: 24 cupcakes
If you like baking your children’s cakes or are looking for inspiration for a pool or beach party, here are some ideas. I made beach cupcakes by cutting the tops off the cupcakes and frosting them with blue frosting. I used a food processor to create the sand from graham crackers and dipped half the cupcake into the “sand”. I then cut up strips of fruit roll up and added a teddy graham that’s obviously having a better time than I 😉 Add a few umbrellas and voila, you will be your kid’s favorite mom! Oh, ok, you already were. Fine.
To add variety I made some seashells using white chocolate that I melted and put into molds. I added some edible gold luster for some shine.
Continue reading “Pool Party Cake” »
Here are some pictures from my son’s 3rd birthday. Yes, I made the cake and the paper bags are the goodie bags. I tried to keep the snacks as healthy as possible because the cake had enough candy and sugar to please any kid or “big kid” (as my son likes to call adults). I hope these pictures can serve as inspiration. They are definitely not done by a professional baker, but somehow I’ve been appointed as the family cook, and pastry chef by process of elimination 😉 Enjoy and feel free to leave me comments and questions!
Continue reading “Train Birthday Party” »
I thought it would only be fitting if a Persian momma make a Persian love cake. I only discovered that there is such a thing by googling Persian and cake. I followed this recipe I found on the web. I mistakenly made the cake a bit sweeter than the recipe called for so I decided to omit the frosting. In fact, I like it a lot this way, it tastes similar to cake Yazdi which used to be my favorite cupcake to eat in Iran.
Continue reading “Persian Love Cake” »
My passion for cakes and decorating them extended only to the point of watching The Cake Boss on T.V. and marveling at the amazing cakes. That was until my son’s 1st birthday. We had just moved to a new state, come back from vacation, and I was pregnant with my third child when it him me that I had no party planned, no friends invited, no cake, not even cupcakes, and mommy-guilt kicked in full-force. So I quickly ran to the supermarket and bought some boxed cake mix and boxed frosting and produced the following within 2 hours and voila, a cake enthusiast was born!