Today we’ll show you a classic recipe of international cuisine, famous even in Italy: Roulade Cake recipe. It’s a dessert made with a thin sheet of sponge cake spread with jam, wipped cream or chocolate cream, according to taste, shaped into a log. Usually served in slices, the result is a spiral of cake layered with the choosen filling.
Our roulade cake recipe version is totally Italian-style, filled with a delicious gianduja cream, famous in Italy as Nutella, but, in our opinion, much more tasty and rich in chocolate: Gianduja Hazelnut Chocolate Cream.
Gianduja is a sweet chocolate containing hazelnuts, created in Turin by Pier Paul Caffarel in 1865. It takes its name from marionette character Gianduia which represents Piedmont, the Italian region where Gianduja chocolate was created.
The most difficult part of roulade cake recipe is the preparation of the sponge cake. Follow the instructions step by step and take a look a the pictures; this way you will not have any difficulty. As a matter of fact it will turn out to be easier than many other similar recipes. Sponge cake recipe can even be used in tiramisu recipe in place of Savoiardi Ladyfingers.
And now let’s start!
Roulade Cake Recipe
- 100 g (3,5 oz ) of all-purpose flour
- 130 g (4,5 oz ) of white sugar
- 3 eggs
- 50 ml of whole milk
- half a teaspoon of sodium bicarbonate
- half a glass of liqueur for dessert e.g. Alchermes (optional)
- 250 g (9 oz ) of Gianduja Hazelnut Chocolate Cream
- 100 g ( 3,5 oz ) of whipping cream
- a little bit of sweet cocoa powder
How to Make the Sponge Cake
The sponge cake is the most important step for the realization of roulade cake recipe. It only takes a few ingredients and a very short baking time. But pay attention because it’s a very delicate procedure!
First thing first whisk the eggs with the sugar for 15-20 minutes (1). You think it’s a long time but it’s necessary for the success of the sponge cake. When eggs will become foamy and very clear (not before than 15 minutes) add the milk (cold) and turn off the mixer (2). Now add a pinch of baking soda to the flour. Then add the sifted flour to the whipped eggs, very slowly and stirring constantly from the top to the bottom.(3).
Cover a baking sheet with baking paper. Pour the mixture (4) and level it to make it uniform (5). Bake for 6 minutes in the oven at 220° (430 F) (6).
After 6 minutes remove from the oven and overturn the sponge cake on a damp cloth sprinkled with sugar (this way the sponge cake will not stick to the surface and you will be able roll it up more easily). Then very gently remove the baking paper (7). Then roll it up into the towel and let it cool (8). When the sponge cake is at room temperature, roll it out very gently (9).
Filling and Preparation of the Roulade Cake
Wet the sponge cake with a bit of Alchermes or other liqueur cake that you like (optional) ( 10). Spread the gianduja hazelnut chocolate cream on the surface (11-12)
Roll the sponge cake (13-14) and wrap tight the roulade in plastic wrap and let it rest in the refrigerator for about 1 hour (15).
Whip the cream (16) then spread it on the roulade cake surface(17), finally make some decorations with a fork (18).
Sprinkle with a little cocoa powder and complete with berries (19). Let it cool some more in the refrigeretor then slice and serve (20).