Rolled Torte/Roulade

A recipe taken from The Nordic Cookbook

Preparation and cooking time: 35 minutes

Makes: 8 pieces


3 eggs

100 g/3 ½ oz (½ cup) sugar, plus extra for sprinkling

pinch of salt

55 ml /1 ¾ fl oz (¼ cup) milk

130 g/4 ½ oz (1 cup plus 1 tablespoon) weak (soft) wheat flour

1 teaspoon baking powder


Preheat the oven to 225ºC/435ºF/Gas Mark 7 and line a baking sheet with baking (parchment) paper.

Whisk the eggs with the sugar until pale and fluffy, then add the salt and milk. Sift the flour and baking powder straight into the bowl and stir until fully combined.

Spread the mixture out on the prepared baking sheet to form a neat 30 x 40 cm /12 x 16 inch rectangle. Bake for 5–7 minutes, or until the surface is golden. Be careful that it doesn’t burn. The cake can look a little weird while baking, going all bubbly and uneven, but it will flatten out when it is taken out of the oven.

While the cake is baking, place a fresh sheet of baking (parchment) paper on the work counter and sprinkle it with a generous amount of sugar; it is important that the whole surface of the paper is evenly covered. 

When the cake comes out of the oven, give it 10 seconds or so for any bubbles to subside before turning it out onto the bed of sugar. Leave it for 2 minutes, then lightly brush the parchment which is stuck to the bottom of the cake (now on top) with some cold water and cover with a clean, damp dish cloth. When the cake is just cool, rem ove the dish cloth and carefully peel the paper away from the cake.

Spread the cold cake with your choice of filling and roll it up. I think that the easiest way to do this is to lift the sugared paper it is resting on upwards with one hand, while at the same time using the other hand to ensure an even roll. Arrange the torte on a serving platter so the seam is underneath and leave it for a couple of minutes to firm up before slicing.