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roulade

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light sponge cake baked in a sheet pan and rolled up while still warm. When it cools, it is unrolled and filled with whipped cream, ganache, butter cream, lemon curd, fruit, fruit purées or nuts, etc. and then rolled again. Dusted with confectioner’s sugar or covered with whipped cream, butter cream or ganache. Used to make the classic bûche de Noël.

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