Italian Roll Cake

Italian Roll Cake

You can make that famous Italian roll cake at home, without waiting in a long line.

Ingredients: 25 x 25 cm baking tray

Choux Pastry:
40 g
60 g
Cake flour (sifted)
50 g
1/2 teaspoon
1/3 teaspoon
Sliced almonds
as needed
Roll Cake Sponge:
50 g
Cake flour
50 g
Cheese Cream:
Cream cheese
170 g
Plain yogurt
100 g
40 g
Candied chestnuts
To finish:
Powdered Sugar
as needed


1. Heat and melt the cream cheese and yogurt. When the cream cheese has melted completely, add the crushed candied chestnuts. Mix together, and chill in the fridge.
2. Make the choux pastry. Combine the butter, water, sugar and salt, and melt over heat.
3. When it starts bubbling, add all the cake flour and turn off the heat. Combine everything together quickly with a spatula, and mix well.
4. Add the beaten egg to Step 3 little by little, and mix really well until the batter becomes smooth.
5. When the batter becomes thick and creamy, it's ready. If you add too much egg to the batter, the choux pastry won't puff up. Adjust the amount of eggs depending on the size of the eggs.
6. Pour the batter into a baking tray, spread the batter with a scraper, holding it at an angle.
7. Scatter the sliced almonds on top.
8. Bake in a preheated oven at 200℃ for 10 minutes. Then lower the temperature to 180℃ and bake for 5 more minutes.
9. When it's baked, cool it a little, and cover with cling film to cool further.
10. Make the roll cake sponge. Add the sugar to the eggs, and whip until the mixture becomes pale and creamy.
11. Sift in the cake flour and mix.
12. Mix really well until it's smooth.
13. Bake in a preheated oven at 200℃ for 11 minutes. When it's baked, cool it down covered with a lid or parchment paper so that it won't dry out.
14. Spread the choux pastry on a sheet of parchment paper, facing the side with sliced almonds down. Thinly spread the cheese cream from Step 1 over the pastry.
15. Place the roll cake sponge on top of the choux pastry, and spread the rest of the cheese cream.
16. Roll up the cake tightly using a sushi mat. Put the cake wrapped in a sushi mat in the fridge and chill overnight.
17. Sprinkle with powdered sugar before serve.
18. It's done.

Story Behind this Recipe

I wanted to try making this popular cake at home.
I used cheese cream instead of whipped cream as the cake will keep better with the cheese cream. This makes the cake perfect as a gift.