Poppy Seed Roulade

Ingredients

• 5eggs
• 150 gsugar
• 45 mlsour cream
• 94 g, measured then siftedplain flour
• 2.5 mlbaking powder
• 37 mlpoppy seeds
• 227 g, at room temperatureunsalted butter
• 397 g (minus 45 ml*)dulce de leche
• 30 gicing sugar
• 80 mlsweetened coconut, toasted
• to tastechocolate shavings
• 45 ml*reserved dulce de leche

Instructions

1. 1

   Prepare the tray

   Line a 43 × 30 cm rimmed baking tray with baking paper. Preheat the oven to 185°C when you reach the baking stage.

2. 2

   Whip the whites

   Separate the eggs, putting the whites in a large bowl. Beat on high speed for 2–3 minutes, until soft peaks form. Add the sugar gradually and beat for another 2–3 minutes, until stiff peaks form.

3. 3

   Mix the yolks

   In a separate bowl, beat the egg yolks with the sour cream for 1 minute. Pour this mixture into the whites and beat at medium speed until incorporated.

4. 4

   Fold in dry ingredients

   Combine the flour, baking powder and poppy seeds in a bowl, then add them to the egg mixture. Mix on low for a few seconds, just until the flour is combined. Turn off the mixer and gently finish incorporating it with a spatula; avoid overmixing, which can deflate the batter. Spread the mixture evenly in the prepared tray.

5. 5

   Bake the sponge

   Heat the oven to 185°C if you have not already done so. Bake for 12 minutes, or until a toothpick inserted in the centre comes out clean. Leave the cake to cool slightly.

6. 6

   Roll while warm

   Run a knife around the edges to loosen the cake from the tray. Remove it, cover with a tea towel and roll it up while it is warm but not hot. Set aside to cool completely.

7. 7

   Make the cream

   Beat the butter at medium speed for about 3 minutes, until creamy. Set aside 45 ml of the dulce de leche for the topping, then beat the rest into the butter until combined. Add the icing sugar and beat briefly. Refrigerate the cream until you are ready to use it.

8. 8

   Fill and decorate

   Unroll the cooled cake and spread about two-thirds of the cream over it. Roll it up again, then cover the top and sides with the remaining cream. Scatter the toasted coconut and chocolate shavings over the roulade. Put the reserved 45 ml dulce de leche in the corner of a plastic bag, snip off the tip and drizzle it over the cake.

What is a poppy seed roulade?

A roulade is a thin sponge cake rolled around a filling. This version draws on Russian-style poppy seed baking and pairs the seeds in the sponge with a rich dulce de leche and butter filling.

The thin cake cooks quickly and is rolled while still warm, helping it take shape before it cools. Toasted coconut and chocolate add a finish of contrasting texture and flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 206 calories, 5g protein, 33g carbs, 6g fat.

The sponge’s carbohydrates mainly come from the sugar and flour, while the butter and dulce de leche contribute much of the fat; eggs and dairy provide some protein. Serve a slice with fresh berries or another piece of fruit to add freshness and balance the rich cream.

Whip the eggs gently

Separate the eggs carefully so no yolk gets into the whites; even a little can make them harder to whip. Beat to soft peaks first, then add the sugar gradually and continue until the peaks hold their shape.

Mix the yolk and sour cream separately before folding them into the whites. Once the flour mixture goes in, keep mixing brief and finish gently with a spatula to preserve the air in the batter.

Roll the sponge warm

The sponge should be warm, not hot, when you roll it in the tea towel. Rolling it at this stage helps it cool in a curved shape, ready for filling.

If the cake cools completely flat, it may be more prone to cracking when you roll it later. Loosen the edges before lifting it from the tray, and handle the thin sponge carefully.

Check the bake

The sponge needs 12 minutes in the oven, but use the stated toothpick test as your doneness cue: it should come out clean from the centre. Avoid leaving the thin cake in longer than needed, as it can dry out and become harder to roll.

Let it cool only slightly before rolling, then wait until it is completely cool before adding the cream. Warm cake can soften the butter-based filling.

Balance the cream

The filling combines room-temperature butter with dulce de leche, so the butter should be soft enough to beat smoothly but not melted. Reserve the topping portion before mixing the rest into the butter.

Chilling the cream until assembly makes it easier to spread. Use roughly two-thirds inside the roll and keep the rest for coating the top and sides.

Serve and finish

The toasted coconut and chocolate shavings go on after the roulade is coated, so they remain visible on the surface. Drizzle the reserved dulce de leche last for a neat finish.

Serve in slices with unsweetened tea or coffee. Fresh berries on the side can provide a bright contrast to the sweet filling.

Recipe notes & tips

• Separate the eggs while cold, then let the whites come closer to room temperature before whipping.
• Add the sugar in a slow stream so the egg whites can incorporate it evenly.
• Sift the measured flour before combining it with the baking powder and poppy seeds.
• Use a clean tea towel to roll the warm sponge without pressing it tightly.
• Let the roulade cool completely before spreading on the cream.
• Toast the coconut ahead of time and let it cool before decorating.

Variations

• Add citrus: Mix a little finely grated lemon or orange zest into the cream.
• Use dark chocolate: Scatter dark chocolate shavings over the top for a less sweet finish.
• Add berries: Serve with fresh raspberries or sliced strawberries alongside each piece.
• Change the topping: Replace toasted coconut with finely chopped toasted nuts.
• Make a coffee pairing: Add a small amount of instant coffee to the cream for a coffee note.

Common mistakes to avoid

• Overbeating after adding flour: The batter can lose air, so stop mixing as soon as the flour is incorporated.
• Overbaking the sponge: A dry cake is more likely to crack; check it at 12 minutes with a toothpick.
• Rolling it when cold: The sponge may crack, so roll it while warm but not hot.
• Filling a warm cake: The cream can soften and slide, so wait until the sponge is completely cool.
• Forgetting to reserve the topping: Set aside 45 ml of dulce de leche before mixing the rest into the butter.

How to store

Keep the roulade covered in the refrigerator and eat within 3 days. Serve chilled or let a slice stand briefly at room temperature; avoid reheating, which can soften the cream.

Frequently asked questions