Roulade Cake

Midnight Roulade Cake

Roulade Cake

Servings: 1 Sheet pan (16"x24")


  • 454 Grams Egg Yolks
  • 170 Grams Granulated Sugar
  • 1 Tsp Pure Vanilla Extract
  • 227 Grams Egg Whites
  • 170 Grams Bread Flour sifted


  • Line a sheet pan with parchment paper.
  • Whip the egg yolks, 85 grams of the granulated sugar, and vanilla on medium until thick and light in color, about 10 minutes.
  • Whip the egg whites on medium speed until frothy. Gradually add the remaining 85 grams of granulated sugar while continuing to whip, then whip until medium peaks form.
  • Gently fold in the remaking egg whites to the egg yolk mixture.
  • Gradually fold in the sifted flour.
  • Spread the batter in the prepared sheet pan.
  • Bake immediately at 400°F until the cake springs back when touched, about 7 - 10 minutes.
  • Run a pairing knife along the edge of the sheet pan, to help separate the cake. Sift powdered sugar on top and place a tea towel over the cake. Place another sheet pan or cutting cboard, and invert the cake, then use the towel to help roll the cake.
  • Let the cake cool completely before unrolling it. 


For Chocolate: Reduce the flour to 128 gram s and add 43 grams of Dutch processed cocoa powder. Sift the flour and cocoa together. Follow the remaining method as stated above.

By: Chrysty

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating