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Rolet Khamei VideoCake Roll (Cake Roulette) Recipe
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I was able assemble the cake but there is a large open seam on the side. When I removed the cake from the oven, I immediately rolled it, but I wonder if it needs to cool for a few minutes?
Please advise. You seem to have done everything according to the recipe and I have to tell you, I have been making this recipe for over 30 years; it turns out perfect 8 out of 10 times, but there are those 2 times: if it was too humid, too warm, or whatever?
The recipe turns out just simply divine! Thank you!!!! Dear Sheila, that is truly fantastic to hear. I appreciate your comment and please keep in touch!
Dearest Homa, i love your recipes! Hello Sarah, how lovely of you to share this successful rollet story! Love the recipe, but quick question; can I use heavy whipping cream instead of just heavy cream?
Since I have read the recipe for this I am very excited to try it. I have order the baking sheet from amazon as none i had on hand are the correct size.
The thin pastry cloths that are available in most department stores and supermarkets are usually the standard size 25 x 25 inches The ultra pasteurized cream tends to whip into softer peaks but you could still use it; make sure to chill the bowl and whisk for better results.
Good luck and please write back and tell me all about it. Thank you for this recipe. It turned out amazing. I ended up using a pillow case for the rolling and it worked.
For the cake, any idea why my cake turned out slightly dense and smelled like scrambled eggs? Also, any tips on a smooth rolling process? Mine got a little lumpy in the middle.
Thank you!!! It will get only better and easier with practice. The initial part of beating the eggs and sugar is very important in building volume and a tastier cake.
Hi Katherine; yes you can, but since the whipped cream can take freezer taste; slice the cake into about 2-inch pieces. Individually wrap them in parchment paper and first freeze them on a baking sheet for couple of hours.
Then wrap the frozen slices in plastic and store in an airtight container; use within a month. Hey there! I just wanted to thank you for your thorough recipe and directions!
I followed your instructions exactly, and it came out absolutely perfect! I ended up using just a smidge more sugar on my pastry cloth, since I was nervous about sticking, and was so happy when I ended up with a moist, complete roll, without tears YAY!
I love to bake and I am good at Italian and Canadian baking, but never tried my hand at Persian desserts. My husband is Iranian and for his birthday I decided to try this recipe.
I followed your instructions exactly because it was my first time. Much love to both of you and please keep in touch! Wow so amazing searching for a recipe and find another Azari- Persian food lover here in US.
Love your site and your recipes. Lots of love from Florida. Hello and welcome Farnaz jan! I think you will find many favorites here.
Please keep in touch and give feedback on the recipes that you try. Much love to you and sunny Florida. Have a great weekend! What brand of heavy cream do you recommend?
The Horizon heavy whipping cream also works. Please let me know how this works for you. I have tried baking your recipe and I can tell you that my husband, who is Iranian is so impressed with this roulette, that he told me — the taste of it took him back to his childhood.
He also mentioned that no one in his family can make it as good as this one turned out. Thank you so much for such an amazing recipe and sharing it.
Dear Anna, that is really good to hear. Happy baking and enjoy. Hi: No baking powder? I made the Rollet, taste great.
Cake is a bit flat! Why is the cake is a bit flat? Thank you. Hi Ali, this recipe does not need baking powder. What it does need is to beat enough air into the eggs to help it rise and stay moist at the same time.
The following issues could cause the cake to fall: -If the eggs and sugar are not beaten enough until tripled in volume and pale yellow.
You can check to see if it reaches F when preheated. To check this, place a small oven thermometer on the middle rack of an empty oven and preheat it to or any other temp and see if it reflects the digital temp.
Hi Homa: Thank you for detailed pointers! It tasted great 1st time, although, I probably was the kultprit to end up flat. Thanks again!
Thanks for sharing your creation with us. It is wonderful that all of you like this recipe, as this is also my favorite.
Your email address will not be published. Start by adding eggs and sugar to the bowl of a stand mixer set with a whisk attachment Beat until pale, add vanilla When pale and fluffy, and three times the starting volume, reduce the speed to low and add flour and whisk only to blend.
Immediately pour the batter in the center of the prepared baking sheet Use a spatula to gently guide the batter toward the corners, so it is evenly spread Bake in a preheated oven until golden brown, immediately separate the sides of the cake from the pan with a knife Invert the pan onto the prepared cloth Gently lift off the pan.
Gently unroll the cooled cake and fill it with the whipped cream and spread it evenly on the cake Start from the side closest to you and gently roll the cake up Separate the cloth gently from the cake Use a serrated knife to slice off the end pieces of your Rollet for a more even look, and taste test them like I do!
Temp: Preheat oven to F, center rack Bake time: 12 minutes Recommended refrigeration time 24 hours Serves Comments I love rollet, and I agree with it being the favorite.
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