Indulge in this classic Portuguese Roll Cake filled with a luxurious sweet egg cream. Known for its delicate sponge and rich filling, this dessert is perfect for festive occasions and everyday treats alike. The combination of the soft, fluffy cake and the creamy, sweet egg filling is simply irresistible, making it a favorite in many households. With its elegant presentation and delightful taste, this roll cake is sure to impress.
Why You’ll Love This:
You’ll love this roll cake for its perfect balance of textures and flavors. The light, airy sponge cake wraps around a rich, velvety sweet egg cream, creating a dessert that’s both satisfying and sophisticated. The subtle hint of cinnamon and the dusting of powdered sugar add the perfect finishing touch. This recipe is straightforward to prepare, yet it delivers a dessert that looks and tastes like it took hours to make.
Perfect Occasion:
This roll cake is ideal for special occasions like Easter, Christmas, or any celebration where you want to offer something unique and delicious. It’s also a wonderful treat for afternoon tea, family gatherings, or as a special dessert to enjoy with a cup of coffee. Its beautiful presentation makes it a great choice for gifting or bringing to potlucks and parties.
Decoration Tips:
For an elegant presentation, sprinkle the top of the rolled cake with powdered sugar and lightly dust with cinnamon to create a beautiful contrast. You can also add a few decorative swirls of whipped cream or small pieces of fresh fruit like berries or citrus slices for a pop of color. Serving on a decorative platter or cake stand will enhance its visual appeal.
Ingredients:
- For the Cake:
- 6 eggs
- 100 g sugar
- 100 g all-purpose flour (Type 55)
- Cinnamon, to taste
- Powdered sugar, for dusting
- For the Sweet Egg Cream:
- 150 ml water
- 300 g sugar
- 10 egg yolks
- 10 g cornstarch
- 20 g butter
Instructions:
- Prepare the Cake:
- Preheat the oven to 180°C (356°F).
- In a mixing bowl, beat the eggs and sugar together for 10 minutes until the mixture is pale and creamy.
- Sift the flour and gently fold it into the egg mixture without deflating it.
- Line a rectangular baking tray with parchment paper and pour the batter into the tray, spreading it evenly.
- Bake for about 12 minutes, or until the cake is golden and springs back when touched.
- Remove the cake from the oven and let it cool slightly before turning it out onto a clean cloth sprinkled with sugar. Remove the parchment paper and let the cake cool completely.
- Prepare the Sweet Egg Cream:
- In a saucepan, bring the water and sugar to a boil. Cook until the syrup reaches the pearl stage (when the syrup forms a thin, string-like thread between your fingers), then remove from heat and let cool for about 10 minutes.
- In a separate bowl, beat the egg yolks and mix in the cornstarch until smooth.
- Gradually pour the cooled syrup into the egg yolk mixture, stirring constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens. Once it starts to boil, cook for an additional 1-1.5 minutes, then remove from heat.
- Stir in the butter until fully incorporated. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours before using.
- Assemble the Roll Cake:
- Spread the prepared sweet egg cream evenly over the cooled cake.
- Carefully roll the cake, using the cloth to help lift and guide it.
- Dust the rolled cake with powdered sugar and decorate with cinnamon as desired.
Enjoy this delightful and elegant Portuguese Roll Cake with Sweet Egg Cream, perfect for any occasion!
