Roulade
A roulade is a thin sheet of sponge, meat or fish spread with a filling and rolled into a spiral. See how to roll a sponge without it cracking.
Also called Swiss roll, Jelly roll, Rulltårta, Rouladen.
A roulade is any dish made by spreading a filling over a flat sheet of food and rolling it up, so each slice shows a spiral. Sweet roulades are thin sponge cakes rolled around jam, cream or curd, known as a Swiss roll or jelly roll. Savory roulades use meat or fish pounded or butterflied thin, then filled, rolled, tied and cooked.
How to do it
These steps are for a sponge roulade.
- Heat the oven to 200°C (400°F). Line a 23 × 33 cm (9 × 13 inch) sheet pan with parchment paper.
- Whip 3 eggs with 75 g (⅓ cup) sugar until thick and pale, about 5 to 8 minutes.
- Gently fold in 75 g (⅔ cup) of sifted flour. Spread evenly in the pan.
- Bake for 8 to 10 minutes, until just set and springy.
- Turn it out onto a sheet of parchment dusted with sugar. Peel off the baking paper.
- While still warm, roll it up from a short side with the sugared paper inside. Let it cool rolled.
- Unroll, spread the filling, leaving a 2 cm (¾ inch) border at the far end, and roll it up again. Rest seam side down.
How to tell it is done
The sponge is pale golden and springs back when lightly pressed, the spring-back test. The edges have just started to pull away from the pan.
Common mistakes
- Overbaking. A dry sponge cracks when you roll it.
- Letting it cool flat before the first roll. It sets in that shape and breaks.
- Overfilling. The filling squeezes out of the ends.
- Rolling meat too loosely. Tie it with kitchen twine every few centimeters so it holds its shape.
In recipes
"Roulade" on a dessert menu means a rolled sponge or meringue. In Sweden, a rulltårta is the same thing. German Rouladen are thin beef slices rolled around mustard, bacon, onion and pickle, then braised. Savory roulades of pork, chicken or turkey breast are often roasted. A meringue roulade uses a soft-baked meringue instead of sponge and cracks on purpose. Cut roulades with a sharp serrated knife for clean spirals.
Related terms
- ButterflyTo butterfly is to slice a thick piece of meat, fish or shrimp almost in half and open it like a book, so it is thinner and cooks fast and evenly.
- Kitchen twineKitchen twine is plain, food-safe cotton string for tying roasts, trussing poultry and bundling herbs. Here is which string to use and how to tie a roast.
- WhipTo whip is to beat cream or egg whites fast to fill them with air until they thicken and hold peaks. Here is how to get there without overwhipping.
- Parchment paperParchment paper is silicone-coated, heat-resistant paper that stops food sticking to pans. Here is how to line a pan and how it differs from wax paper.
- Spring-back testThe spring-back test checks if a sponge or cake is baked by pressing the top lightly. If it springs back and leaves no dent, the cake is done.
- Sheet panA sheet pan is a flat, rimmed metal baking tray for cookies, roasted vegetables and one-pan dinners. Here are the common sizes and how to use one well.