American Rolls

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 6 large egg whites
  • 175 gm (6oz) - caster sugar
  • 45 gm (1.5 oz) - plain flour
  • 60 gm (2oz) - ground almonds
  • 60 gm (2oz) - skinned, toasted finely ground hazelnuts
  • For the Filling:
  • 450 ml (3/4 pint) - double cream
  • 6 tbsp - icing sugar
  • 2 tsp - natural vanilla extract
  • 500 gm (1 lb) - strawberries leaves or mint leaves optional
  • 1 tbsp - caster sugar
  • 38 x 28cm (15 x 11in) Swiss roll tin or baking tray lined with non-stick baking paper
  • 1 large piping bag fitted with a medium to large size star nozzle

How to Make American Rolls

  • Set the oven to hot, Gas7/220C/425 F.
  • Put the egg whites and sugar into a large, clean, grease-free bowl and whisk together until the mixture holds a soft peak.
  • Then fold in the flour, ground almonds and hazelnuts.
  • Spread the mixture evenly in the tin and bake in the centre of the oven for eight minutes, or until it feels springy to the touch.
  • While the roulade mixture is cooking, lay a large sheet of non- stick baking paper on a clean tea towel on your work surface and sprinkle lightly with caster sugar.
  • When the roulade is cooked, immediately turn it and out onto the sugared paper.
  • Carefully peel off the baking paper and trim the edges with a knife.
  • Roll up the baking paper and roulade together, then allow to cool until cold.
  • To make the filling:
  • Whip the cream with four tablespoons of icing sugar, and vanilla, until it holds a soft peak.
  • Cut the strawberries into small cubes and put into a bowl, add the rest of the icing sugar and mix gently together.
  • Carefully unroll the roulade and spread it evenly with the whipped cream.
  • Then spoon the diced strawberries evenly over the cream.
  • Carefully re-roll the roulade and put it onto a plate.
  • Decorate with leaves, if using, and sift with the caster sugar.
  • Serve cut into thick slices.