I have made the rolled cake many times, especially when I had to prepare something for guests or for the children's school lunch. It's a recipe I return to because I know exactly what I will get, and it doesn't require complicated ingredients or excessive time in the kitchen. The important thing is to let the cake cool well before cutting it, so it doesn't crumble.
Quick Info
Total time: about 1 hour and 30 minutes (including cooling time)
Preparation time: 20 minutes
Baking time: 35-40 minutes
Servings: 15-20 pieces, depending on how you cut them
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for occasions or snacks
Ingredients
For the cake:
5 eggs
160 g sugar
150 g flour
4 tablespoons oil
1 teaspoon vanilla extract
a pinch of salt
For the glaze:
200 g sugar
80 ml water
3 tablespoons cocoa
4 tablespoons butter (or margarine)
40 g dark chocolate (optional)
For finishing:
200 g coconut
Preparation method
1. Start with the cake. Carefully separate the eggs. Put the yolks in a bowl and beat with half of the sugar using a mixer on high speed until the mixture lightens in color and increases in volume. Once frothy, gradually add the oil, then the vanilla extract, mixing briefly after each addition.
2. In a separate bowl, beat the egg whites with the pinch of salt until they become firm. Gradually sprinkle in the remaining sugar and continue beating until a firm meringue forms that doesn't fall off the beaters.
3. Gently fold the egg whites into the yolk mixture in a few batches, using a spatula or large spoon, with wide movements to avoid losing the air.
4. Add the flour in two or three additions, mixing gently with the spatula until you achieve a homogeneous, fairly thick mixture – it should resemble a thicker cream but flow slowly from the spatula.
5. Prepare a baking tray (30x20 cm is suitable) with baking paper. Pour the mixture into the tray, level it, and bake in the oven at 180°C on the middle rack for 35-40 minutes. Check towards the end with a toothpick – if it comes out clean, it’s done.
6. Remove the cake and let it cool completely in the tray. Don’t rush, as it can crumble when cut if it’s not cool.
7. For the glaze, mix the cocoa with the sugar and water in a small saucepan. Place over low heat and stir until everything dissolves and starts to boil. Once it boils, keep it on the heat for 5 minutes, stirring continuously.
8. Remove from heat and add the broken chocolate pieces, if using. Stir until completely melted, then incorporate the butter, continuing to stir until the glaze becomes glossy and smooth.
9. Cut the cooled cake into equal cubes.
10. Prepare two bowls: one with the glaze (if it has thickened too much, you can keep it warm over a double boiler or in the microwave for a few seconds), and the other with coconut.
11. Take each cube of cake, dip it on all sides in the glaze, then immediately roll it in coconut. Work quickly, so the cake doesn’t soak too much and you don’t run out of glaze halfway.
12. Place the glazed cubes on a tray or on baking paper, leaving space between them, and let them dry for a few hours or overnight.
Why I make this recipe often
I love that it’s made from simple ingredients that I always have at home. The recipe is not fussy, the cubes transport easily, and they hold up well for a few days. It’s the kind of dessert that works for lunch boxes or platters for guests without spending too much time in the kitchen.
Tips and variations
Tips
Let the cake cool completely; otherwise, it will break when you cut it.
Don’t let the glaze boil too long, to avoid caramelizing the sugar.
If the cake seems too dry, you can brush each cube with a little milk before glazing, but it’s not strictly necessary for this recipe.
Use disposable gloves when glazing, if you want to work cleaner.
Substitutions
Butter can be replaced with margarine if you want a dairy-free version.
Chocolate is optional in the glaze; if you don’t have it, you can skip it.
You can use brown sugar instead of white sugar, but the texture will change slightly.
Variations
You can add a bit of rum or rum extract to the glaze for a different flavor.
Coconut can be replaced with ground nuts or pistachios if you’re not a fan of coconut.
You can add small pieces of candied fruit to the cake, although it’s not classic.
Serving ideas
Best served the next day when the glaze has set.
You can place the cubes on platters for events or in lunch boxes for school.
Also works as a quick dessert alongside coffee.
Frequently asked questions
1. Why do I need to wait for the cake to cool before cutting?
If you cut the cake while it’s warm, the cubes will crumble and absorb too much glaze, becoming soft. A cold cake cuts much cleaner.
2. What do I do if the glaze thickens too quickly?
If the glaze has thickened, place it over a double boiler or in the microwave for a few seconds and stir again. Don’t let it boil.
3. Can I freeze the rolled cake?
It can be frozen, but the texture will not be the same after thawing. The coconut may absorb moisture and become slightly chewy.
4. Can I use smaller or larger eggs?
It’s best to use medium-sized eggs to avoid altering the texture of the cake. If you have smaller eggs, adjust the sugar by 10-15 g less.
5. Can I make the cake with whole wheat flour?
You can try, but the texture will be denser and less fluffy. White flour gives the result closest to the classic recipe.
Nutritional values
Estimate for one serving (one piece out of 20):
- Calories: approximately 160-180 kcal
- Carbohydrates: 23 g
- Protein: 2.5 g
- Fats: 7.5 g
Values may vary depending on how much glaze and coconut remains on each piece. It’s not a diet dessert, but it’s also not hard to fit into an occasional snack.
Storage and reheating
Keeps well in a closed box, in the fridge or at room temperature, for up to 4-5 days. Doesn’t require reheating, and actually firms up slightly after a day, making it easier to serve. If you want to keep it fresh longer, place baking paper between layers to prevent sticking. After 5 days, the cake starts to dry out and the coconut takes on an old taste, so it’s better not to keep it longer.
Quick Info
Total time: about 1 hour and 30 minutes (including cooling time)
Preparation time: 20 minutes
Baking time: 35-40 minutes
Servings: 15-20 pieces, depending on how you cut them
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for occasions or snacks
Ingredients
For the cake:
5 eggs
160 g sugar
150 g flour
4 tablespoons oil
1 teaspoon vanilla extract
a pinch of salt
For the glaze:
200 g sugar
80 ml water
3 tablespoons cocoa
4 tablespoons butter (or margarine)
40 g dark chocolate (optional)
For finishing:
200 g coconut
Preparation method
1. Start with the cake. Carefully separate the eggs. Put the yolks in a bowl and beat with half of the sugar using a mixer on high speed until the mixture lightens in color and increases in volume. Once frothy, gradually add the oil, then the vanilla extract, mixing briefly after each addition.
2. In a separate bowl, beat the egg whites with the pinch of salt until they become firm. Gradually sprinkle in the remaining sugar and continue beating until a firm meringue forms that doesn't fall off the beaters.
3. Gently fold the egg whites into the yolk mixture in a few batches, using a spatula or large spoon, with wide movements to avoid losing the air.
4. Add the flour in two or three additions, mixing gently with the spatula until you achieve a homogeneous, fairly thick mixture – it should resemble a thicker cream but flow slowly from the spatula.
5. Prepare a baking tray (30x20 cm is suitable) with baking paper. Pour the mixture into the tray, level it, and bake in the oven at 180°C on the middle rack for 35-40 minutes. Check towards the end with a toothpick – if it comes out clean, it’s done.
6. Remove the cake and let it cool completely in the tray. Don’t rush, as it can crumble when cut if it’s not cool.
7. For the glaze, mix the cocoa with the sugar and water in a small saucepan. Place over low heat and stir until everything dissolves and starts to boil. Once it boils, keep it on the heat for 5 minutes, stirring continuously.
8. Remove from heat and add the broken chocolate pieces, if using. Stir until completely melted, then incorporate the butter, continuing to stir until the glaze becomes glossy and smooth.
9. Cut the cooled cake into equal cubes.
10. Prepare two bowls: one with the glaze (if it has thickened too much, you can keep it warm over a double boiler or in the microwave for a few seconds), and the other with coconut.
11. Take each cube of cake, dip it on all sides in the glaze, then immediately roll it in coconut. Work quickly, so the cake doesn’t soak too much and you don’t run out of glaze halfway.
12. Place the glazed cubes on a tray or on baking paper, leaving space between them, and let them dry for a few hours or overnight.
Why I make this recipe often
I love that it’s made from simple ingredients that I always have at home. The recipe is not fussy, the cubes transport easily, and they hold up well for a few days. It’s the kind of dessert that works for lunch boxes or platters for guests without spending too much time in the kitchen.
Tips and variations
Tips
Let the cake cool completely; otherwise, it will break when you cut it.
Don’t let the glaze boil too long, to avoid caramelizing the sugar.
If the cake seems too dry, you can brush each cube with a little milk before glazing, but it’s not strictly necessary for this recipe.
Use disposable gloves when glazing, if you want to work cleaner.
Substitutions
Butter can be replaced with margarine if you want a dairy-free version.
Chocolate is optional in the glaze; if you don’t have it, you can skip it.
You can use brown sugar instead of white sugar, but the texture will change slightly.
Variations
You can add a bit of rum or rum extract to the glaze for a different flavor.
Coconut can be replaced with ground nuts or pistachios if you’re not a fan of coconut.
You can add small pieces of candied fruit to the cake, although it’s not classic.
Serving ideas
Best served the next day when the glaze has set.
You can place the cubes on platters for events or in lunch boxes for school.
Also works as a quick dessert alongside coffee.
Frequently asked questions
1. Why do I need to wait for the cake to cool before cutting?
If you cut the cake while it’s warm, the cubes will crumble and absorb too much glaze, becoming soft. A cold cake cuts much cleaner.
2. What do I do if the glaze thickens too quickly?
If the glaze has thickened, place it over a double boiler or in the microwave for a few seconds and stir again. Don’t let it boil.
3. Can I freeze the rolled cake?
It can be frozen, but the texture will not be the same after thawing. The coconut may absorb moisture and become slightly chewy.
4. Can I use smaller or larger eggs?
It’s best to use medium-sized eggs to avoid altering the texture of the cake. If you have smaller eggs, adjust the sugar by 10-15 g less.
5. Can I make the cake with whole wheat flour?
You can try, but the texture will be denser and less fluffy. White flour gives the result closest to the classic recipe.
Nutritional values
Estimate for one serving (one piece out of 20):
- Calories: approximately 160-180 kcal
- Carbohydrates: 23 g
- Protein: 2.5 g
- Fats: 7.5 g
Values may vary depending on how much glaze and coconut remains on each piece. It’s not a diet dessert, but it’s also not hard to fit into an occasional snack.
Storage and reheating
Keeps well in a closed box, in the fridge or at room temperature, for up to 4-5 days. Doesn’t require reheating, and actually firms up slightly after a day, making it easier to serve. If you want to keep it fresh longer, place baking paper between layers to prevent sticking. After 5 days, the cake starts to dry out and the coconut takes on an old taste, so it’s better not to keep it longer.