---
title: "Roulade: what it means in cooking — Tiny Plates"
description: "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."
url: "https://www.tinyplates.dev/glossary/roulade"
---

# 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](https://www.tinyplates.dev/glossary/butterfly)thin, then filled, rolled, tied and cooked.

## How to do it

These steps are for a sponge roulade.

1. Heat the oven to 200°C (400°F). Line a 23 × 33 cm (9 × 13 inch) [sheet pan](https://www.tinyplates.dev/glossary/sheet-pan) with [parchment paper](https://www.tinyplates.dev/glossary/parchment-paper).
2. [Whip](https://www.tinyplates.dev/glossary/whip) 3 eggs with 75 g (⅓ cup) sugar until thick and pale, about 5 to 8 minutes.
3. Gently fold in 75 g (⅔ cup) of sifted flour. Spread evenly in the pan.
4. Bake for 8 to 10 minutes, until just set and springy.
5. Turn it out onto a sheet of parchment dusted with sugar. Peel off the baking paper.
6. While still warm, roll it up from a short side with the sugared paper inside. Let it cool rolled.
7. 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](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/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.](https://www.tinyplates.dev/glossary/butterfly)
* [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.](https://www.tinyplates.dev/glossary/kitchen-twine)
* [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.](https://www.tinyplates.dev/glossary/whip)
* [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.](https://www.tinyplates.dev/glossary/parchment-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.](https://www.tinyplates.dev/glossary/spring-back-test)
* [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.](https://www.tinyplates.dev/glossary/sheet-pan)

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