Rose Water Cream Roll

Light, pretty and festive, with the lovely scent of orange blossom and rose, this Persian dessert looks impressive, but it’s actually very easy to make. It’s adapted from Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij.

READ: Author Najmieh Batmanglij is the revered ‘goddess of Iranian cooking’

It’s made by baking thin layer of sponge cake batter spread over a sheet pan, spreading over it a filling of whipped cream flavored with rose water, orange blossom water and orange zest, rolling it up (jelly-roll style) and chilling, then dusting it with powdered sugar, dried rose petals and chopped pistachios before slicing and serving. You’ll need a hand-mixer for this one, as the batter needs to be beaten over simmering water. Alternatively, you could use a whisk.

Makes 1 10-inch / 25-cm-long roll, enough to serve 8 to 10.

Ingredients

FOR THE BATTER:

5 large eggs, separated

1/2 cup (50 grams) sugar

2 tablespoons rose water