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Bars and Cakes

Fast Roll-up Cake

6 servings
Vegetarian Diet, Czech Baking

Fast roll-up cake is very simple and fast. The batter only takes 5 minutes, it bakes in only 14 – 16 minutes and uses only three ingredients. The most difficult part is simply this—you have to decide if you are going to fill your cake with preserves, hazelnut cream, or...

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... pastry cream. And if you can’t decide, make two so your family and friends can choose what they’d like most!

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Tom the Chef Tom the Chef Founder
February 14, 2024
  • 20 min.
  • 20 min.
  • 1/5
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Ingredients:

Roll-up cake:

Filling (select one or comibination):

Optional coating:

Recipes

Best served with:

Easy Whipped Cream

Directions:

1. Preparation:

1.1.

Set oven to 320°F.

1.2.

Grease and flour parchment paper on the baking sheet.

2. Whipped egg whites:

Note:
Prepare in a kitchen mixer with a whisk attachment.

2.1.

Separate 6 eggs – place egg whites into a kitchen mixer bowl and the egg yolk into a small bowl (for later steps).

2.2.

Whisk on slow to medium speed to get more air into the egg whites (about 2 – 3 minutes).

2.3.

Then increase the speed to high and whisk until done — firm peaks are formed.

2.4.

Place into a large mixing bowl for later steps.

3. Batter:

3.1. Place into a kitchen mixer with a whisk attachment:

Egg yolks – from the previous step

Whisk on high speed until it gets nicely airy (about 1 – 2 minutes).

3.2. Add:

½ cup of granulated sugar

Whisk on high speed until fully incorporated and you reach a creamy texture (about 2 minutes).

3.3.

Then using a silicone spatula, gently fold it into the whipped egg whites until it’s fully incorporated.

3.4. Using a sieve, sift in:

½ cup of flour

Gently fold together using a silicone spatula.

4. Bake:

4.1.

Distribute the batter with a spatula on a baking pan with the greased and floured parchment paper on it.

4.2. Bake in a preheated oven until the edges start turning slightly light brown (for about 14 – 16 minutes).

Important:

You should have an easy time making sure that the cake is fully baked. If you are not certain, slightly extend the baking time. Time may have to be extended if more items are baking at the same oven. Since the cake is very thin, a toothpick test will not make much sense.

4.3.

Then let totally cool on the baking sheet (or optionally on a cooling rack).

5. Assemble the cake:

5.1.

When totally cooled, place another parchment paper (not greased or floured) on top of the cake.

5.2.

Then, carefully flip the cake upside-down and then peel the bottom parchment paper off of the bottom (the one used during baking).

5.3.

Then carefully flip the cake back over.

5.4. Evenly cover with a filling of your choice. Use an offset spatula or silicone spatula.

Important:
Leave about ½” – 1” space on one of the shorter ends (that will be the top part of the roll-up cake after rolling is completed).

5.5.

Roll the roulade lengthwise: the cake will be taller but shorter.

5.6.

Then cut off the ends.

6. Serving:

6.1.

Serve sliced.

6.2.

Optionally dust with confectioners’ sugar.

If parts of the ingredients stick to the side of the kitchen mixer during processing, stop the mixer, and use a spatula to mix it back in. Then, continue processing.

About the Author:
Tom the ChefFounder
# 1
  • Published Recipes: 270
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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