Persian Roulade

This is by far the most popular dessert at my Shabbat table! It is grand to see people’s eyes when I bring it to the table and also witness their puzzled faces while they try to figure out what is that extra flavor they can’t get their taste buds to decipher (rose water). Versatility is what is great about this recipe! You can use the same cake recipe I provide you but the fillings are endless. Raspberry jam, Nutella (if dairy), and even date butter are all amazing fillings. I also like to use rum or brandy mixed with a bit of water to moisten the cake if I do not have rose water handy…this is a sure hit! I promise! Check out the video for this recipe on my website,

Tricks of the trade:
The eggs should be at room temperature so that they will whip up to maximum volume. The secret to make the parchment paper stay in the baking pan is to spray the pan with a little oil or water before lining it. Cut slits in the corners of the paper to create a snug fit. This cake freezes beautifully; just wrap in parchment paper and then in foil. Also, it is important to use parchment paper rather than not wax paper; these have different uses. Be sure to not overbake this cake or it will crack. You can drizzle some powdered sugar on the cake before rolling it so it doesn’t stick to the parchment paper. For a cleaner look, you can cut both ends of the cake…I’ll bet you can’t resist eating them!

4 eggs
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup flour
⅓ cup rose water (to moisten cake)


1 pint of parve whipping cream (e.g., Rich Whip)
1 cup powdered (confectioner’s) sugar

powdered (confectioner’s) sugar
4 strawberries
whipping cream (parve)
chocolate shavings or melted chocolate chips (optional)

  1. Preheat oven to 350°F. Line a 17″x12″x1″ jellyroll pan with parchment paper. Set aside.
  2. Mix the eggs in the bowl of a stand mixer for 1 minute or until fluffy. Add the sugar and vanilla and continue beating for additional 3 minutes or until the mixture becomes pale yellow.
  3. Use a flat spatula to gently and thoroughly fold in baking powder and flour, making sure not to deflate the eggs. Spread batter evenly onto the prepared pan. Bake for 15 minutes or until center springs back when lightly pressed.
  4. In the meantime, whip the nondairy whip until peaks form. Add the sugar and combine. Set aside.
  5. When cake is ready, hold the corners of the paper to lift the cake out onto a flat surface. Peel paper off cake. Roll from shorter side along with the parchment paper. Set aside for a few minutes.
  6. Unroll and remove parchment paper. Use a pastry brush to moisten the top of the cake with rose water. Spread cream evenly on the cake. Reroll cake with crean on the inside.
  7. Place on a platter, seam side down, and garnish with powdered sugar, melted chocolate, whipped cream, and strawberries. Refrigerate if not serving immediately.

Yield: 10 slices