Rose Water Cream Roll

Name: Rose Water Cream Roll (Rulet)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 1 roll (10 in/25 cm)
Cuisine: Iranian
Ingredients: ½ cup sugar; 2 tablespoons rose water; 5 egg yolks; 2 tablespoons cake flour; 5 egg whites; 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract; 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract; 1 tablespoon rose water; 1 tablespoon orange blossom water; 1¼ cups (300 ml) heavy cream; 3 tablespoons confectioners’ sugar; 2 tablespoons dried rose petals; 2 tablespoons ground raw pistachios; Zest of 1 orange; ¼ cup (30 g) confectioners’ sugar for dusting

Rulet

Preparation info

Makes
1
roll ( 10 in 25 cm )

Difficulty
Medium
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Batter

5 egg yolks
½ cup sugar
2 tablespoons r

Asia
Iran
Southeast Asia
Cake
Vegetarian

Method

Oil a rimmed baking sheet and line it with parchment paper.
Preheat the oven to 400°F (200°C).
In a mixing bowl over a pan of boiling water, combine the egg yolks with sugar, rose water, and vanilla, and beat for 5 minutes until the mixture i