Persian Rose Water Roll Cake
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.
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