Holiday roulade from The Way To Cook by Julia Child

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 22, 2019

    This is a really delicious cake. The combination of sponge cake moistened with rum-spiked sugar syrup and plentiful fluffy whipped cream-italian meringue frosting creates a cake with a very trifle-like vibe - but it definitely has the looks of a roulade! Rum and hazelnut flavors were great. There are multiple steps (hazelnut praline, cake, rum syrup, frosting + assembly) so it's not a quick dessert. Instructions are scattered over multiple pages - consider photocopies to reduce page-flipping exasperation! As written, the recipe has you make ~1 cup of rum cake imbibing syrup, but 1/4-1/3 c was more than enough to make the cake super-moist. I wouldn't make the full cup in the future. One of the people to whom I served this dessert couldn't eat citrus - I was able to successfully substitute water for the orange juice and almond extract for the orange zest in the sponge cake. Leftovers wept a bit but were still delicious for up to 3 days (by which point it was all eaten up!).

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