The roll cake with pastry cream is a classic homemade pastry, also known as a rolled biscuit.
It is a simple yet impressive preparation, consisting of a soft, thin biscuit base, similar to sponge cake but even more elastic and easy to roll.
Once baked, the dough is filled with a generous layer of cream – usually pastry cream, but also whipped cream, jam, Nutella, chocolate cream, or any other filling you like – and then rolled up on itself, forming a compact cylinder.
When cut, the cake reveals a beautiful spiral, where the dough and filling alternate harmoniously.
The preparation is quick and accessible to everyone, ideal for those looking for an impressive dessert without complications.
The result is a soft, delicious, and visually appealing dessert, perfect for snacks, parties, special occasions, or simply to treat yourself with something good.
Thanks to its versatility, it can be adapted to every season and taste, becoming a new and irresistible dessert every time.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 299.18 (Kcal)
- Carbohydrates 44.60 (g) of which sugars 26.01 (g)
- Proteins 8.43 (g)
- Fat 10.93 (g) of which saturated 6.17 (g)of which unsaturated 4.66 (g)
- Fibers 0.50 (g)
- Sodium 40.91 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 5 eggs
- 1/4 cup butter
- 1 tsp baking powder
- Half packet vanillin
- 3 1/4 cups milk
- 1/2 cup sugar
- 3/4 cup cornstarch
- 3 egg yolks
- Half packet vanillin
- lemon zest (from an untreated lemon)
Tools
- 1 Electric Whisk
- 2 Bowls
- 1 Spatula
- 1 Baking Tray
- 1 Hand Whisk
- 1 Small Pot
- 1 Piping Bag with star tip
Steps
To prepare the biscuit dough for the roll, start by melting the butter on very low heat, stirring continuously and without letting it fry.
Separate the yolks from the whites and beat the whites until stiff using the electric whisk.
In another bowl, and still with the electric whisk, beat the yolks with the sugar,
Once a frothy and homogeneous mixture is obtained, incorporate the melted and mostly cooled butter and the vanillin (or vanilla).
Add the beaten egg whites and the flour, little by little, sifted with the baking powder.
Gently work with a silicone spatula, with movements from the bottom to the top.
Spread the obtained mixture evenly on parchment paper.
If necessary, level with a spoon or a spatula.
Bake for about 12 minutes in the center of the static oven, preheated to 356 degrees Fahrenheit.
Avoid overcooking as prolonged cooking causes a loss of elasticity.
After removing it from the oven, while the roll is still hot, move it to a surface and place a dampened and wrung-out sheet of parchment paper on top.
Roll the biscuit dough immediately from the narrower side, to have more surface to wrap.
Leave the roll in this position until it cools.
If you prefer, before rolling it, you can turn the roll over to leave the more golden side on the outside.
At this point, focus on the pastry cream.
Directly in the pot where we will thicken the cream, place the egg yolks and mix them with the sugar and vanillin, using a hand whisk or a wooden spoon.
Then add part of the cornstarch, starting to incorporate it into the mixture with the gradual addition of milk.
When, after adding all the ingredients, we have obtained a homogeneous mixture, flavor it with untreated lemon peel cut into strips.
Move the pot to the heat and let it thicken over moderate heat, stirring constantly with a wooden spoon or hand whisk.
When the first bubbles appear on the surface, turn off the heat and remove the lemon peel. Pour the cream into a large container, stirring often during the cooling time.
Before using it, beat the cream with the electric whisk.
Take the roll, unroll it gently by removing the parchment paper.
Spread the cream evenly, rolling it up again as you go.
When spreading the cream, always stop about half an inch from the side edges and the end.
For better presentation, remove the initial and final slice.
Decorate the top of the cake with cream puffs and candied cherries.
The roll cake with pastry cream is now ready.
Storage
Well closed in an airtight cake container, it keeps in the fridge for about a couple of days.
