Rolled Cake with Whipped Cream

Rolled Cake with Whipped Cream Recipe from Romania - Ingredients: Eggs, Flour, Cacao, and Whipped Cream

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Rolled Cake with Whipped Cream is a delightful dessert that combines light and fluffy cake with creamy whipped cream filling. This recipe is perfect for special occasions or as a sweet treat for any time of the day.

History

The Rolled Cake with Whipped Cream recipe has been a popular dessert choice for many years. Originating in Europe, this cake is often served during holidays and celebrations. The combination of soft cake and rich whipped cream has made it a favorite among dessert lovers worldwide.

Ingredients

6 eggs
6 tbsp whipped cream
1 heaping tablespoon flour
3 tsp cacao
12 oz / 350 g whipped cream for filling
oil and flour to grease and dust the pan

How to prepare

In a bowl, beat the egg yolks with the sugar until foamy.
Add the flour and cacao to the mixture and mix well.
In a separate bowl, whip the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the yolk mixture.
Pour the batter into an oiled and dusted rectangular pan.
Bake the cake at medium heat until cooked through.
Once done, remove the cake from the oven and invert it onto a wooden cutting board.
Cover the cutting board with a soaked and squeezed cloth.
Wrap the cake with the wet cloth and allow it to cool completely.
Unroll the cake and spread the whipped cream evenly over the surface.
Roll the cake back up with the help of the cloth.
Transfer the rolled cake onto a platter.
Garnish the cake with additional whipped cream.
Serve and enjoy!

Variations

Add a layer of fruit preserves or fresh berries to the whipped cream filling for added flavor.
Sprinkle chopped nuts or chocolate shavings on top of the rolled cake for a crunchy texture.

Cooking Tips & Tricks

Be sure to whip the egg whites until stiff peaks form for a light and airy cake.

- Use a rectangular pan for baking the cake to ensure a uniform shape for rolling.

- Allow the cake to cool completely before adding the whipped cream filling to prevent melting.

- Use a wet cloth to help roll the cake without breaking it.

- Garnish the rolled cake with additional whipped cream for a beautiful presentation.

Serving Suggestions

Serve Rolled Cake with Whipped Cream with a cup of hot coffee or tea for a delightful dessert experience.

Cooking Techniques

Beating the egg yolks and sugar until foamy helps to incorporate air into the batter for a light and fluffy cake.

- Folding the whipped egg whites gently into the yolk mixture helps to maintain the cake's airy texture.

Ingredient Substitutions

You can use gluten-free flour as a substitute for regular flour for a gluten-free version of this recipe.

- Coconut cream can be used as a dairy-free alternative to whipped cream for the filling.

Make Ahead Tips

You can prepare the cake and whipped cream filling ahead of time and assemble the rolled cake just before serving for convenience.

Presentation Ideas

Decorate the rolled cake with fresh fruit, chocolate curls, or edible flowers for an elegant presentation.

Pairing Recommendations

Pair Rolled Cake with Whipped Cream with a glass of dessert wine or champagne for a luxurious dessert pairing.

Storage and Reheating Instructions

Store any leftover rolled cake in the refrigerator in an airtight container for up to 2 days. To reheat, allow the cake to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Rolled Cake with Whipped Cream contains approximately 250 calories.

Carbohydrates

Each serving of Rolled Cake with Whipped Cream contains approximately 25 grams of carbohydrates.

Fats

Each serving of Rolled Cake with Whipped Cream contains approximately 15 grams of fats.

Proteins

Each serving of Rolled Cake with Whipped Cream contains approximately 5 grams of proteins.

Vitamins and minerals

Rolled Cake with Whipped Cream is a good source of calcium and iron.

Alergens

This recipe contains eggs and dairy (whipped cream) which may be allergens for some individuals.

Summary

Rolled Cake with Whipped Cream is a delicious dessert that is moderate in carbohydrates and fats, making it a suitable treat for occasional indulgence.

Summary

Rolled Cake with Whipped Cream is a classic dessert that is sure to impress your guests. With a light and fluffy cake and creamy whipped cream filling, this recipe is perfect for any occasion. Enjoy this delicious treat with a cup of coffee or tea for a delightful dessert experience.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting my dear friend Martha in her cozy countryside home. As soon as I walked into her kitchen, I was enveloped in the sweet aroma of freshly baked goods. Martha was a wonderful cook, and she had a knack for creating the most delectable treats.

On this particular day, Martha was busy whipping up a Rolled Cake with Whipped Cream. I had never seen anything like it before - a light and fluffy sponge cake rolled up with a generous layer of fresh whipped cream. It looked like a work of art, and I couldn't wait to taste it.

As Martha worked her magic in the kitchen, I watched intently, taking mental notes of her every move. She sifted the flour, beat the eggs until they were light and fluffy, and carefully spread the whipped cream over the cake before rolling it up into a perfect spiral. It was a labor of love, and Martha did it with such grace and skill.

I asked Martha where she had learned to make such a beautiful dessert, and she smiled warmly. She told me that the recipe had been passed down in her family for generations, and that she had learned it from her grandmother. Martha's grandmother was a renowned baker in their small town, and her Rolled Cake with Whipped Cream was always in high demand at local events and gatherings.

Martha invited me to help her finish the cake, and I eagerly accepted. Together, we carefully rolled up the sponge cake, making sure not to break it. Martha's hands were steady and sure, and I could see the pride in her eyes as she worked. As we spread the whipped cream over the cake, Martha shared stories of her grandmother and the many baking adventures they had shared together.

After the cake was rolled and sliced into perfect portions, Martha and I sat down at her kitchen table to enjoy our creation. The first bite was pure heaven - the soft and airy sponge cake paired perfectly with the rich and creamy whipped cream. It was a symphony of flavors and textures, and I savored every bite.

As I finished my slice of cake, Martha handed me a handwritten copy of the recipe. She told me that she wanted me to have it, so that I could share the joy of baking this special dessert with my own loved ones. I thanked her profusely, feeling grateful for her generosity and eager to try my hand at making the Rolled Cake with Whipped Cream on my own.

When I returned home, I wasted no time in gathering the ingredients and getting to work in my own kitchen. As I measured and mixed, I thought of Martha and her grandmother, and the love and tradition that had been passed down through the generations. I felt a connection to them, knowing that I was now a part of their baking legacy.

After what felt like hours of anticipation, my Rolled Cake with Whipped Cream was finally ready. I carefully sliced into it, marveling at the perfect swirl of cake and cream. The taste was just as I remembered - light, fluffy, and utterly delicious. I couldn't help but smile, knowing that I had successfully recreated Martha's masterpiece in my own home.

From that day on, the Rolled Cake with Whipped Cream became a staple in my own kitchen. I made it for special occasions, family gatherings, and even just for myself when I needed a sweet treat. Each time I whipped up a batch of this delightful dessert, I felt a connection to Martha, her grandmother, and the generations of bakers who had come before me.

As I sit here now, reflecting on that fateful day in Martha's kitchen, I am filled with gratitude for the gift of this recipe. It has brought me joy, connection, and a sense of tradition that I will cherish for the rest of my days. And as I pass the recipe on to my own grandchildren, I know that the legacy of the Rolled Cake with Whipped Cream will live on for generations to come.