In a small cupboard above the oven in one kitchen in Kuwait hides an old ripped notebook worth showing in a national treasure museum. It is a notebook that my mom kept since the days she got married. In it there are lots of delicious valuable hand written recipes and a few poems that my young mom once wrote. She collected those recipes 25 years ago, when she was just like me, a young women in expat with a husband to feed. My worst fear is for this notebook to be lost, because my mom, like any mom for that matter, always loses things. So my plan for when I go back this summer is to make many copies of that little precious notebook.
This recipe comes from that notebook. A recipe of a persian dessert my mom had from her Iranian friend when they both lived in the U.S.
It is very easy yet exotic, elegant, rich and light at the same time. And if you've ever been to Iran, like I have over many summers, all those memories of the Haram (shrine)..the breezy weather...the small shops on the streets selling everything from Bastani to beautiful rugs...boys playing soccer between the blocks, al those will come to mind at the first bite .
4 egg yolks
4 egg whites
1/2 cup sugar plus 1/3 cup
1 cup all purpose flower
1 tsp baking powder
1 tsp baking soda
1 1/4 cup whipping cream
4 Tbs flower water
3 Tbs powdered sugar, plus more for dusting
Crushed pistachios for decoration (optional)
- Preheat oven to 375 F.
- Generously grease, or spray witha nonstick spray a 10x15 shallow depth cooking pan. Line with parchment paper and grease/spray the parchment paper as well.
- In a medium bowl, mix together egg whites, 1/2 cup sugar, flower, baking powder and baking soda with an electric mixer until well combined.
- In another small bowl mix egg yolks and 1/3 cup sugar.
- Slowly fold the egg yolk mixture into the egg whites mixture with a spatula or a spoon.
- Slowly pour the batter into the prepared baking dish and make sure the batter is even across the surface (you can do that with a spoon or gently tapping the baking dish).
- Bake the cake in the middle rack for 10-15 minutes, until puffy and golden.
- Let the cake rest on the counter for 10 minutes. Meanwhile, spread a kitchen towel with powdered sugar to transfer the cake on once cooled.
- Transfer cake on the prepared kitchen towel. Slowly with both hands, roll the cake from the short side nearest to you using the kitchen towel (don't worry it won't break easily).
- Once you have the cake rolled , transfer to a big dish , cover and let it cool in the fridge for 1 hour (to take the shape of a roll).
- For the filing, combine the whipping cream, flower water and powdered sugar. Whip cream with a hand or electrical mixer until doubles in volume and almost stiff.
- After the cake has cooled, gently unroll and fill with about three quarters of the mixer. Reroll the cake with the filling (it should easily get back to its shape) and cover the outside with the remaining whipped cream.
- Garnish with pistachios. Serve cold.
how i like it: This recipe may sound complicated, but trust me, it is easier than you think. It is a little time consuming though, but it is very well worth it. Plus you are going to be admired by all your friends thinking you are a very talented cook to produce such an elegant dessert :)
This cake has a very strong egg smell once it comes from the oven. If you dislike the egg smell then you might want to add a drop or two of vanilla to the batter. For me, I like to keep the recipe as it was handed to me.