Persian Sugar 'N' Spice Roulade

Hello lovelies, I'm sure being boxing day we're all fully stuffed from all the scrumptious food we've enjoyed for Christmas!

I've just had enough time today to bash away the ingredients to share with you for my quick Christmas Persian Sugar 'N' Spice Roulade ;)

Needless to say it's finished! but if you're thinking of having a go and making this for New Year then this won't take long, and if like me you love all those lovely mixed spice flavours in cakes and that warm comforting feeling you get when the aroma fills the air, then definitely make this, you won't be disappointed.

This is a pretty thin cake but if you wanted to make it thicker then double the amounts below.


1/2 cup plain flour

1/4 cup dark brown soft sugar

1tsp mixed spice

1 tsp vanilla essence

2tbsp butter / margarine

2 eggs (medium)

For the cream

300ml double cream

1/2 tsp mixed spice

2tsp vanilla essence

1/4 tsp ground cardamom

3tbsp granulated white sugar

For the garnish

1/2 tbsp pistachio slivers

1/4 tsp mixed spice

2 ferrero rocher white chocolate and coconut balls

Note: Oven 180°C or Gas Mark 4 for 15 to 20 minutes


Step 1

  • Separate the egg yolk from the egg white

  • In a bowl place the 2 egg yolks

  • Add the sugar, vanilla essence, mixed spice and butter

  • Whisk until light and smooth

  • Sift the flour and add

  • Mix thoroughly until all the ingredients have combined

Step 2

  • In a separate bowl whisk the egg whites until they form soft peaks

  • Add half of the egg whites to the mixed spice batter mixture

  • Mix well

  • Add the rest of the egg whites but this time fold in the batter slowly to maintain as much air as possible

Step 3

  • Cut out baking parchment and place into your tray

  • Pour the cake batter in a baking tray (28.5 cm by 18.5 cm) covering the baking parchment

  • Place in the oven at 180°C or Gas Mark 4 for 15 to 20 minutes

  • Remove from the oven and allow to cool down slightly

  • Roll the cake with the parchment to form a roulade

  • Place in the fridge and allow to cool

Step 4

  • Pour the cream into a bowl

  • Add the sugar, vanilla essence, mixed spice and cardamom

  • Whisk until very light and forms firm peaks

  • Place in the fridge to cool for 30 mins

Step 4

  • Remove the roulade from the fridge and roll out carefully removing the parchment as you do

  • Spread the cream onto the inside of the roulade

  • Start carefully rolling the roulade back into shape

  • Spread the rest of the cream over the roulade covering it all over

For the garnish

Step 1

  • Sprinkle the pistachio slivers over the roulade

  • Dust the mixed spice over the roulade

  • Break the 2 ferrero rocher white chocolate coconut balls and sprinkle on top and around the roulade

Relax and put your feet up, you've earned it ;) Enjoy with lovely Persian tea.

:) Noosh-e-Jaan :)

Christmas Persian Sugar 'N' Spice Roulade
Christmas Persian Sugar 'N' Spice Roulade

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