Delectable and Easy-to-Make Roulade: A Step-by-Step Recipe

Ingredients

4 large eggs
100g caster sugar
100g all-purpose flour, sifted
1 teaspoon vanilla extract
1 tablespoon icing sugar, for dusting
For the filling:
300ml heavy cream
2 tablespoons icing sugar
1 teaspoon vanilla extract

Steps and instructions

Preheat your oven to 200°C (180°C fan) mark 6. Line a 33 x 23cm Swiss roll tin with baking parchment.
Put the eggs and caster sugar into a large bowl and whisk until the mixture is very thick and pale and leaves a trail when the beaters are lifted.
Gently fold in the sifted flour and vanilla extract, being careful not to knock out the air that's been whisked in.
Pour the mixture into the lined tin and gently spread to the edges. Bake for 10-12 minutes, until lightly golden and springy to the touch.
Lay a sheet of baking parchment on a work surface and dust with icing sugar. Turn the cooked sponge out onto the parchment. Peel off the lining parchment.
Roll up the sponge from one of the short ends, with the parchment inside. Leave to cool completely.
While the sponge is cooling, make the filling: whip the cream, icing sugar and vanilla extract together until it holds its shape.
When the sponge is cold, carefully unroll it, remove the parchment and spread the cream over. Re-roll, dust with a little more icing sugar and serve.

Tools for making

Large bowl - Needed to whisk the eggs and sugar together.
Whisk - Used to whisk the eggs and sugar until thick and pale.
Sieve - Required to sift the flour before folding it into the batter.
33 x 23cm Swiss roll tin - The tin should be lined with baking parchment for baking the sponge.
Baking parchment - Used to line the tin and roll the sponge on.
Baking parchment - Extra sheet needed for dusting with icing sugar.
Cooling rack - Needed to cool the sponge after baking.
Electric mixer - Optional, can be used instead of a whisk to beat the eggs and sugar together.
Palette knife - Useful for spreading the cream filling onto the sponge.
Dusting sieve - Optional, can be used to dust the roulade with icing sugar before serving.

Recipe variations

Swap the vanilla extract for other flavorings such as almond extract, lemon zest, or cocoa powder.
Add a layer of fruit jam or fruit compote along with the cream filling for added flavor.
Replace the all-purpose flour with a gluten-free flour blend for a gluten-free roulade.
For a chocolate roulade, replace 25g of the all-purpose flour with cocoa powder and add some chocolate shavings to the cream filling.
Add crushed nuts or grated chocolate to the cream filling for added texture.
Make a savory roulade by using a thin omelette as the base instead of the sponge, and fill it with cream cheese, smoked salmon, or roasted vegetables.
For a healthier option, use a sugar substitute in place of caster sugar and opt for a light cream or Greek yogurt instead of heavy cream.

Recipe overview

This Roulade recipe provides a step-by-step guide to creating a delightful and elegant dessert. A Roulade is a light, airy sponge cake roll filled with a creamy and sweet filling. This recipe uses a simple vanilla sponge and a rich cream filling for a classic combination that's hard to resist. The key to this recipe is in the whisking of the eggs and sugar, creating a voluminous mixture that bakes into a fluffy and light sponge. The cream filling is straightforward and customizable, letting you add your favorite flavors if you wish. The process involves baking, rolling, and filling the sponge, requiring a bit of technique but very achievable even for a novice baker. This Roulade is perfect for serving at a dinner party or family gathering, offering a sweet and satisfying conclusion to any meal.

Common questions

Can I use a different type of flour?
Yes, you can use cake flour or self-rising flour as a substitute for all-purpose flour. However, the texture of the roulade may vary slightly.
Can I use a different filling?
Absolutely! While the recipe suggests a cream filling, you can get creative and use different fillings such as fruit preserves, chocolate ganache, or even savory fillings like cream cheese and herbs.
Can I make the roulade ahead of time?
Yes, you can make the roulade ahead of time. Once filled and rolled, wrap it tightly in plastic wrap and store it in the refrigerator. It should be consumed within 24-48 hours for the best taste and texture.
Can I freeze the roulade?
Yes, you can freeze the unfilled roulade. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw it in the refrigerator before filling and serving.
How do I prevent the roulade from cracking?
To prevent cracking, make sure to roll the sponge while it is still warm. Additionally, gently rolling and unrolling the sponge will help to loosen it and prevent cracks. Dusting the parchment paper with icing sugar also helps to prevent sticking.
Can I add other flavors to the sponge?
Yes, you can add different flavors to the sponge, such as lemon zest, cocoa powder, or almond extract, to customize the taste.

Serving dishes and utensils

Mixing Bowl - A large bowl for whisking the eggs and sugar together.
Whisk - Used to beat the eggs and sugar until thick and pale.
Sieve - Essential for sifting the flour to ensure a smooth batter.
Swiss Roll Tin - A 33 x 23cm tin used to bake the sponge.
Baking Parchment - Line the Swiss roll tin with parchment to prevent sticking.
Baking Parchment - A sheet of parchment used for rolling up the sponge after baking.
Cooling Rack - Place the rolled sponge on a cooling rack to cool completely.
Electric Mixer - Optional but helpful for whipping the cream for the filling.
Spatula - For spreading the cream onto the cooled sponge.
Icing Sugar Shaker - Used to dust icing sugar over the rolled roulade before serving.

Origin stories

The origin of the roulade isn't rooted in any one particular place but rather is a culinary concept common to many cultures. The word 'roulade' originates from the French term 'rouler', meaning 'to roll', which perfectly encapsulates the elegant spirals of this delightful dish. One unique variation of the roulade is the Swiss roll, yet despite its name, it didn’t originate from Switzerland. Rather, it was British bakers in the 19th century who first started producing them, and they simply gave it a name that sounded continental. The Swiss roll quickly became popular and is now enjoyed around the world in various forms, filled with everything from jam, to cream, to chocolate. It's a testament to the roulade's versatility and enduring appeal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.