Every time I start making the rolled cake, I know I need a bit of patience for the batter and a clear space for rolling it in glaze and coconut. It's not a complicated recipe, but it’s not exactly one to whip up in a hurry either. It’s the kind of cake that requires me to follow the steps in order, to ensure the batter has an airy texture and the glaze doesn’t run. I like that the whole process makes sense and the result can be easily portioned.
Quick Info
Total time: about 1 hour (including cooling)
Preparation time: 25-30 minutes
Baking time: 20-25 minutes
Servings: 20-30 pieces, depending on how you cut
Difficulty: medium
Recipe type: dessert, cake for platters or occasions
Ingredients
For the batter:
6 eggs
5 heaping tablespoons of flour
4 tablespoons of oil
1 large cup of sugar
vanilla (vanilla sugar or extract, whichever you have)
vanilla essence
lemon zest (optional, grated)
1 packet of baking powder
a pinch of salt
For the glaze:
200 g butter (one stick)
1 cup sugar
2-3 tablespoons cocoa
1 egg yolk
coconut for rolling (about 100-150 g)
Preparation method
1. Start by preparing the batter. Carefully separate the egg whites from the yolks. Place the egg whites in a large bowl and the yolks in another bowl.
2. Beat the egg whites with a mixer until you get a stiff foam. When it starts to hold, gradually add the sugar, continuing to mix until it completely dissolves and you achieve a glossy meringue.
3. In the bowl with the yolks, add a pinch of salt. Beat them well, then gradually incorporate the oil, mixing continuously as you would for mayonnaise.
4. Pour the yolk mixture over the meringue. Gently fold with a spatula, using an upward motion to avoid losing the air.
5. Add the vanilla, vanilla essence, and, if desired, grated lemon zest for extra flavor. Mix gently.
6. Start incorporating the flour gradually along with the baking powder. Mix slowly with the spatula to avoid lumps.
7. Prepare the baking pan: either grease it with a thin layer of oil and sprinkle flour, or use parchment paper if you have it. Pour the batter and level it out.
8. Bake in a preheated oven at 150-180 degrees Celsius for 20-25 minutes. The cake should be lightly browned and pass the toothpick test. Remove the pan and let it cool completely in the pan.
9. For the glaze, cut the butter into cubes and place it in a small saucepan. Add the sugar, cocoa, and egg yolk. Place the saucepan over low heat and stir continuously with a wooden spoon. The glaze is ready when the sugar and butter are completely melted and the mixture is fluid. Remove from heat and let it cool slightly.
10. Once the cake has cooled, cut it into equal cubes or any shape you prefer. Take each piece with a fork, dip it in the glaze until fully coated, then roll it in the coconut placed on a wide plate.
11. Let the rolled cakes rest on a platter until the glaze sets.
Why I make this recipe often
It’s a great cake for days when you want something to share, and it holds up well from one day to the next. It doesn’t require exotic ingredients and can be made even when you don’t have much time for decoration.
Tips and Variations
Tips
Don’t rush the cooling of the cake, or it will break when cutting or absorb too much glaze.
When dipping in the glaze, use two forks; this way, it’s cleaner and you won’t submerge them too much.
You can let the glaze cool for a few minutes so it’s not too liquid.
Use powdered sugar for the glaze if you want it to dissolve faster.
Substitutions
You can use margarine instead of butter if you prefer, but the texture will be slightly different.
For the batter, any regular all-purpose flour will work.
Variations
Instead of coconut, you can roll the cubes in ground nuts.
You can add a bit of coffee to the glaze for a different flavor.
Grated orange zest can be added to the batter.
Serving Ideas
They are best served at room temperature, on a platter or in small boxes for packing.
They hold up well on a holiday table and won’t get soggy quickly.
Frequently Asked Questions
1. What type of pan should I use?
Any medium-sized cake or loaf pan will work. It doesn’t need to be very deep.
2. Can I use warm glaze?
The glaze should be warm, not hot, so it doesn’t completely soften the cake. If it has cooled too much and thickened, place it over low heat for a few seconds.
3. How do I know if the cake is baked?
Test with a toothpick – if it comes out clean, it’s done. Don’t leave it in too long to avoid drying it out.
4. Can it be made a day in advance?
Yes, it’s actually recommended because the cake softens a bit after sitting.
5. What should I do if the cake breaks when cutting?
If it has cooled completely, it shouldn’t break. Use a long, sharp knife.
Nutritional values
Estimated for one piece (from approximately 25): about 150-170 kcal, with 7-8g fat, 20g carbohydrates, 2-3g protein. These are approximate values, depending on how much glaze and coconut sticks to each piece.
Storage and Reheating
It keeps well for 2-3 days at room temperature in a sealed container. I do not recommend storing it in the fridge, as the cake will harden and the glaze may become too firm. Reheating doesn’t make sense; it’s best enjoyed at room temperature.
Quick Info
Total time: about 1 hour (including cooling)
Preparation time: 25-30 minutes
Baking time: 20-25 minutes
Servings: 20-30 pieces, depending on how you cut
Difficulty: medium
Recipe type: dessert, cake for platters or occasions
Ingredients
For the batter:
6 eggs
5 heaping tablespoons of flour
4 tablespoons of oil
1 large cup of sugar
vanilla (vanilla sugar or extract, whichever you have)
vanilla essence
lemon zest (optional, grated)
1 packet of baking powder
a pinch of salt
For the glaze:
200 g butter (one stick)
1 cup sugar
2-3 tablespoons cocoa
1 egg yolk
coconut for rolling (about 100-150 g)
Preparation method
1. Start by preparing the batter. Carefully separate the egg whites from the yolks. Place the egg whites in a large bowl and the yolks in another bowl.
2. Beat the egg whites with a mixer until you get a stiff foam. When it starts to hold, gradually add the sugar, continuing to mix until it completely dissolves and you achieve a glossy meringue.
3. In the bowl with the yolks, add a pinch of salt. Beat them well, then gradually incorporate the oil, mixing continuously as you would for mayonnaise.
4. Pour the yolk mixture over the meringue. Gently fold with a spatula, using an upward motion to avoid losing the air.
5. Add the vanilla, vanilla essence, and, if desired, grated lemon zest for extra flavor. Mix gently.
6. Start incorporating the flour gradually along with the baking powder. Mix slowly with the spatula to avoid lumps.
7. Prepare the baking pan: either grease it with a thin layer of oil and sprinkle flour, or use parchment paper if you have it. Pour the batter and level it out.
8. Bake in a preheated oven at 150-180 degrees Celsius for 20-25 minutes. The cake should be lightly browned and pass the toothpick test. Remove the pan and let it cool completely in the pan.
9. For the glaze, cut the butter into cubes and place it in a small saucepan. Add the sugar, cocoa, and egg yolk. Place the saucepan over low heat and stir continuously with a wooden spoon. The glaze is ready when the sugar and butter are completely melted and the mixture is fluid. Remove from heat and let it cool slightly.
10. Once the cake has cooled, cut it into equal cubes or any shape you prefer. Take each piece with a fork, dip it in the glaze until fully coated, then roll it in the coconut placed on a wide plate.
11. Let the rolled cakes rest on a platter until the glaze sets.
Why I make this recipe often
It’s a great cake for days when you want something to share, and it holds up well from one day to the next. It doesn’t require exotic ingredients and can be made even when you don’t have much time for decoration.
Tips and Variations
Tips
Don’t rush the cooling of the cake, or it will break when cutting or absorb too much glaze.
When dipping in the glaze, use two forks; this way, it’s cleaner and you won’t submerge them too much.
You can let the glaze cool for a few minutes so it’s not too liquid.
Use powdered sugar for the glaze if you want it to dissolve faster.
Substitutions
You can use margarine instead of butter if you prefer, but the texture will be slightly different.
For the batter, any regular all-purpose flour will work.
Variations
Instead of coconut, you can roll the cubes in ground nuts.
You can add a bit of coffee to the glaze for a different flavor.
Grated orange zest can be added to the batter.
Serving Ideas
They are best served at room temperature, on a platter or in small boxes for packing.
They hold up well on a holiday table and won’t get soggy quickly.
Frequently Asked Questions
1. What type of pan should I use?
Any medium-sized cake or loaf pan will work. It doesn’t need to be very deep.
2. Can I use warm glaze?
The glaze should be warm, not hot, so it doesn’t completely soften the cake. If it has cooled too much and thickened, place it over low heat for a few seconds.
3. How do I know if the cake is baked?
Test with a toothpick – if it comes out clean, it’s done. Don’t leave it in too long to avoid drying it out.
4. Can it be made a day in advance?
Yes, it’s actually recommended because the cake softens a bit after sitting.
5. What should I do if the cake breaks when cutting?
If it has cooled completely, it shouldn’t break. Use a long, sharp knife.
Nutritional values
Estimated for one piece (from approximately 25): about 150-170 kcal, with 7-8g fat, 20g carbohydrates, 2-3g protein. These are approximate values, depending on how much glaze and coconut sticks to each piece.
Storage and Reheating
It keeps well for 2-3 days at room temperature in a sealed container. I do not recommend storing it in the fridge, as the cake will harden and the glaze may become too firm. Reheating doesn’t make sense; it’s best enjoyed at room temperature.