Storybook Cake Roll Recipe
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This Storybook cake roll is moist, rolled with a vanilla butter cream, covered in decadent chocolate and the cookie crumbs give it a subtle crunch. I love that this recipe uses one frosting that turns into vanilla and chocolate cream with a couple of quick add-ins. So don’t worry, you really only make the frosting once.
This roulade is based on a classic Russian cake roll known as Tort Skazka (Торт Сказка)- which translates to “storybook cake” and it has a delicious story to tell.
This cake roll looks and tastes like something from a fancy European bakery, but you can master it at home! I baked this cake twice in 1 week (and ate it twice in 1 week!) to ensure it was perfect for you and I included every detail to make sure you succeed.
This cake is simple enough to make for a tea party with friends, but it’s also fitting for any special occasion or holiday dinner. It has impressed everyone in the family (and I have a big family!). Your taste buds will dance.
Ingredients for the Sponge Cake Roll:
1 cup sifted cake flour (click for easy tutorial on making cake flour) *measured correctly
3/4 cup granulated sugar
5 large eggs, room temp
Ingredients for the syrup:
1/4 cup granulated sugar
3/4 cup hot water
3 Tbsp rum – I used Bacardi golden rum (it is optional, but adds great flavor)
Ingredients for the custard buttercream:
1 egg yolk
1/2 tsp vanilla extract
1/2 Tbsp water
1/2 cup sweetened condensed milk (uncooked – straight from the can)
1 cup (2 sticks) unsalted butter
1/2 Tbsp olive oil
4 Tbsp cocoa
Ingredients for the topping:
1/2 cup golden brown cookie crumbs (I used crumbs from 4 graham crackers)
What you’ll need:
11×17 rimmed baking sheet lined with parchment paper
How To Make The Cake Roll:
If you’ve never made a European Sponge Cake, this video will give you an idea of what the batter and process looks like. Please note the proportions are slightly different in this cake but the general process is the same.
Preheat oven to 410˚F.
1. Beat 5 eggs with white sugar on high speed for 5-6 minutes or until thick and fluffy. Next, sift in 1 cup of cake flour in two intervals and fold gently, scraping from the bottom, just until combined with no streaks of flour remaining. Spread batter evenly onto your prepared baking sheet. Bake at 410˚F for approx. 7-8 minutes or until the top is golden.
2. Once the cake comes out of the oven, remove it from the baking pan, and while it’s still hot, place a sheet of parchment or wax paper over it and roll the cake loosely (rolling it while it’s still warm helps prevent cracks later). Let the rolled cake cool to room temp, then you can remove the backing and lay it flat again keeping the same side up as before so you are rolling in the same direction after it’s frosted. (Start making syrup and frosting – see how to make frosting below).
How To Make Syrup:
1. Dissolve sugar in boiling water. Add rum and let the syrup cool to room temp.
How To Make Custard Buttercream:
1. In a small sauce pan, off the heat, whisk together 1 egg yolk, 1/2 Tbsp water, 1/2 cup condensed milk, and 1/2 tsp vanilla until smooth.
2. Place over the lowest heat and slowly increase the heat to a medium/low or just until it is lightly steaming. Continue whisking constantly until it thickens slightly – don’t let it boil. When it’s ready, it will be the consistency of uncooked sweetened condensed milk. Total time on the stove: 7-8 minutes. Remove mixture from heat and let custard cool to room temp. It will thicken more as it cools.
3. Beat softened butter in a mixer with whisk attachment for 5 minutes on high speed, scraping down the bowl as needed.
4. Add room temp custard mixture, 1 Tablespoon at a time, into the whipped butter, beating on high speed for a few seconds with each addition. Once all of the custard is incorporated, scrape down the bowl and beat another 2 minutes on high speed.
5. Divide finished cream in half. The first half will remain your white cream and you will spread this over the moistened cake. Keep the second half in the mixing bowl with the whisk attachment and add 4 Tbsp cocoa (1 Tablespoon at a time) and 1/2 Tbsp olive oil. The oil will enhance the chocolatey color. Beat on high speed 2 minutes or until all of cocoa is well incorporated (scrape down the bowl as needed).
Final Cake Assembly Instructions:
1. Once cake is room temp, brush the top of your unrolled cake roll (the side that will be the inside once it’s rolled up) evenly with the syrup (see how to make syrup instructions above). Let it sit and soak up the syrup at least 5 min
2. Spread your white cream filling in a thin layer evenly over the top of the cake (this bent icing knife
3. Next, spread a thin layer of chocolate cream over the top of your cake. You need just enough to cover the cake and keep the crumbs on the sides.
4. Sprinkle finished roll with cookie crumbs on the sides; it was easy with a food scraper
Refrigerate cake until ready to serve. Once the cake is chilled, it is much easier to transfer and slice. It tastes great cold straight out of the fridge or softened up to room temp.
Storybook Cake Roll Recipe
Ingredients
For the Sponge Cake:
- 1 cup sifted cake flour
- 3/4 cup granulated sugar
- 5 large eggs, room temp
For the Syrup:
- 1/4 cup granulated sugar
- 3/4 cup hot water
- 3 Tbsp rum - I used Bacardi golden rum, optional, but adds great flavor
For the Custard Buttercream Frosting:
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 Tbsp water
- 1/2 cup sweetened condensed milk, uncooked - straight from the can
- 1 cup 2 sticks unsalted butter
- 1/2 Tbsp olive oil
- 4 Tbsp cocoa
For the Topping:
- 1/2 cup golden brown cookie crumbs, I used crumbs from 4 graham crackers
What you'll need:
- 11 ×17 rimmed baking sheet lined with parchment paper
Instructions
How To Make the Sponge Cake: Preheat oven to 410˚F.
-
Beat 5 eggs with white sugar on high speed for 5-6 minutes or until thick and fluffy. Next, sift in 1 cup of cake flour in two intervals and fold gently, scraping from the bottom, just until combined with no streaks of flour remaining. Spread batter evenly onto your prepared baking sheet. Bake at 410˚F for approx. 7-8 minutes or until the top is golden.
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Once the cake comes out of the oven, remove it from the baking pan, and while it's still hot, place a sheet of parchment or wax paper over it and roll the cake loosely (rolling it while it’s still warm helps prevent cracks later). Let the rolled cake cool to room temp, then you can remove the backing and lay it flat again keeping the same side up as before so you are rolling in the same direction after it’s frosted. (Start making syrup and frosting - see how to make frosting below).
How To Make Syrup:
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Dissolve sugar in boiling water. Add rum and let the syrup cool to room temp.
How To Make Vanilla and Chocolate Custard Buttercream:
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In a small sauce pan, off the heat, whisk together 1 egg yolk, 1/2 Tbsp water, 1/2 cup condensed milk, and 1/2 tsp vanilla until smooth.
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Place over the lowest heat and slowly increase the heat to a medium/low or just until it is lightly steaming. Continue whisking constantly until it thickens slightly - don't let it boil. When it's ready, it will be the consistency of uncooked sweetened condensed milk. Total time on the stove: 7-8 minutes. Remove mixture from heat and let custard cool to room temp. It will thicken more as it cools.
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Beat softened butter in a mixer with whisk attachment for 5 minutes on high speed, scraping down the bowl as needed.
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Add room temp custard mixture, 1 Tablespoon at a time, into the whipped butter, beating on high speed for a few seconds with each addition. Once all of the custard is incorporated, scrape down the bowl and beat another 2 min on high speed.
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Divide finished cream in half. The first half will remain your white cream and you will spread this over the moistened cake. Keep the second half in the mixing bowl with the whisk attachment and add 4 Tbsp cocoa (1 Tablespoon at a time) and 1/2 Tbsp olive oil. The oil will enhance the chocolatey color. Beat on high speed 2 minutes or until all of cocoa is well incorporated (scrape down the bowl as needed).
Final Cake Assembly Instructions:
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Once cake is room temp, brush the top of your unrolled cake roll (the side that will be the inside once it’s rolled up) evenly with the syrup (see how to make syrup instructions above). Let it sit and soak up the syrup at least 5 min.
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Spread your white cream filling in a thin layer evenly over the top of the cake and start rolling your cake from the same side as before, keeping a tight(-ish) roll without squeezing out the frosting. It really is just a very thin layer of frosting, but it will be just right; you'll see!
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Next, spread a thin layer of chocolate cream over the top of your cake. You need just enough to cover the cake and keep the crumbs on the sides.
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Sprinkle finished roll with cookie crumbs on the sides; it was easy with a food scraper; pour crumbs along the base of the cake and use a scraper to pull them up on the sides of the cake. Pipe remaining chocolate over the top of the cake. I made swirls across the top with a large Wilton 1M open star tip. Refrigerate cake until ready to serve.
Recipe Notes
Once the cake is chilled, it is much easier to transfer and slice. It tastes great cold straight out of the fridge or softened up to room temp.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Very good recipe. Loved the moist sponge cake and the custard buttercream was delicious and not overly sweet. My only change would be to double the recipe for the custard buttercream as I prefer more filling inside my cake roll. Made as per the instructions it’s 4 stars and although I liked it I really feel more filling would make it 5 stars.
Hello Grace, thank you for sharing your experience trying out this recipe. Feel free to double the filling on your next try, I’m sure you’ll perfectly love it!
Where can I buy a recipe book that has cake roll recipes in it? I am lost cannot find anything! HELP!!!!
Hi Wava, I don’t have a cookbook out yet, but it’s on my list of life goals, so stay tuned. Regarding cake roll-specific recipes, I recommend an online search.
Can the cake recipe be used with strawberries?
Hi Cindy! I bet that could work! I hope you love this recipe!
can i use all purpose flour instead of cake flour?
Hi Linda, it really is best with cake flour. You can make your own following these steps here to make 1 cup sifted cake flour (click for easy tutorial on making cake flour). I hope this helps!
This is so soft and moist and tasty. But not overly sweet at the same time. I poured a chocolate ganache over the outer chocolate buttercream layer as well .
This recipe always feels special! I’m so glad you enjoyed it!
Thanks for this tasty recipe ! I did get disappointed though that the custard flavour for lost in the butter. Do you think we could get away with halving the butter amount to get a more custardy frosting or will it not hold and ooze out ?
Hi Anna, I haven’t tested it that way but it may be worth experimenting.
Hi, if I want to make the cake a chocolate one, can I just add cocoa powder?
Hi Lucy, You can take out 2 to 3 Tbsp of flour and replace with cocoa, just sift the cocoa and flour together to evenly disburse it. I hope that helps.
How to freeze this sheet cake?
Can even do that to use it later?
Hi Mikki, Yes, you can make the cake base ahead of time and store it either in the fridge or at room temperature for a day or 2 or wrap and freeze up to 3 months.
Do I have to roll it with parchment paper and freeze? Do freeze it flat?
I haven’t tested it myself to advise but I believe either should work as long as it is wrapped properly. I believe it will take up less room rolled up.
Hi natasha, thanks for sharing your recipe. Can this be used for a pumpkin roll
Hi Chi, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I tried the recipe exactly as constructed, the cake was fine, but the frosting was horrible it tasted like butter. I threw it away.
Hi Cindy, the frosting is a buttercream so you will be able to taste the butter but it should be balanced with the correct proportion of ingredients listed.
Just made it to celebrate my daughters first day of 1st Grade and can’t wait eat it with my family tonight 🙂 love, love the frosting!
That’s so great Leah! Thank you for the awesome review!
Delicious!
This recipe is a keeper
I’m glad you love the recipe! Thanks for sharing Tina!
Very easy, fast and delicious roll. Made it countless times. Thank you, Natasha.
You’re welcome Elena! I’m glad you enjoy the recipe! Thanks for sharing your great review! 🙂
My son wants me to make this with chocolate as the filling and icing. Do you think 1/2 cup cocoa added to the entire batch of icing would work?
Hi Louanne, yes that should work :). I hope you and your son love the recipe! 🙂
Thanks, Natasha!
The recipe looks so delicious! I can’t wait to make this. However, I was wondering, could I make this a couple days in advance? How should I store it?
Alessa, cover and refrigerate. Let it come to the room temperature for the frosting to soften before serving. The cake roll can be easily made couple days in advance.
Do you think it would be OK to freeze it, or the buttercream would be ruined ?
Hi Caroline, I haven’t tried freezing this but I froze a similar cake with a very similar frosting and it worked great! It thawed beautifully. I think this would work well to freeze it 🙂
Hi, Natasha. I have a quick question for you about this recipe.. Does it need the rum? I am only 19 so I can’t buy it too add.. Is there something else you could recommend using? Or will the granulated sugar and water work?
Hi Katie, water and sugar will work great. You can also add some fresh lemon juice for more flavor 🙂
I’ve used imitation rum when I was younger. Its not as good, but better than without rum. 🙂
This cake is so good! I use frangelico liquor instead of rum and it really enhanced that chocolate flavor!! Really such a good cake!
Yum! That sounds great! Thanks for your review Kristina!
Hi Natasha! Can you taste the butter in the cake? My family is not a big fan of buttery stuff, i did the cream but didn’t spread on the cake yet. Anything i can do about it?
Hi Nadia, it is a buttercream but it’s balanced nicely by the condensed milk in it. As far as I can remember, I haven’t had anyone complain that it was overly buttery.
How much cream does the recipe make? I’ve tried this yummy roll before but it has been awhile. I want to make the cream for a cake, wondering exactly how much cream this recipe makes so I can make enough to cover the cake. Thanks for sharing the delicious recipe!!
The frosting on my walnut cake is pretty much the same concept, just increased and you don’t have to add nuts. https://natashaskitchen.com/2016/12/20/royal-walnut-cake-video-recipe/
This roll will rock your tastebuds, I’m not kidding. It was so flavorful and soft, not too sweet just perfect. I will be making it again. I’m posted bunch of pictures on your FB page of some recipes I’ve made from your website
Awesome!! This review definitely makes me smile! 🙂
Hello, Natasha! This cake looks delicious and easy, and I am planning on making for a friend’s party this weekend. I was wondering if it is possible to make the syrup and the filling/frosting ahead of time. How long do they keep?
Hi Angie, with this cake, you can make the syrup several days in advance and refrigerate but I would suggest using the frosting soon after it is made. Once you refrigerate it, it firms up and it just doesn’t work quite as well. You can also fully assemble the cake and refrigerate for up to 3 days or freeze it for 2-3 months (wrapped several times in plastic wrap after it’s been refrigerated so the frosting is firmed up and doesn’t get squashed by the plastic wrap). Make sure to thaw completely and then let sit at room temperature for at least 30 minutes or more for the frosting to soften before serving.
IIn the video you used baking powder in the fluor but it is not in the recipee.Do you use baking powder ?
I’ve started adding it recently but it isn’t necessary for this recipe to work.
Hi, I just made this and I was wondering if the frosting is supposed to taste buttery. I hadn’t put it in the refrigerator yet would this maybe be why? That it was room temp? I’m worried I made a mistake.
This frosting is not overly sweet so I guess you could say it tastes a little buttery. Did you change anything in the recipe?
No ifollowed your recipe to the T. But maybe my taste buds are used to the store-bought buttercream cakes which tend to be on the sweeter side. But other than the taste it turned out great.
i’m planning on making this for christmas eve for my ukrainians family-but is it really a russian/ukrainian cake? and i am kind of squeaking about outing a raw egg yolk in for the custard buttercream, but is it actually a raw egg because i didn’t really understood how it worked. thanks! it looks great in the picture, though.
Yes it is a Russian/Ukrainian cake and there is no raw egg yolk in the cream. You heat the cream sufficiently so the egg is no longer raw. I hope that puts your mind at ease 🙂
Hi Natasha good evening I’m planning on making this cake tomorrow or sometime next week thing is I’m not sure if I have umbrella would something drambuie or a bourbon of some sorts be a good substitute just looks really way good and it’s similar to the way my mom made it for certain Jewish holidays or for special occasions and I’m having such nostalgia of sorts I’ve done really a ok with your dessert and other recipes made your kotlety the basic one last night this site is number one with me
I’m so happy to hear you are enjoying my recipes. Thank you for sharing that with us 🙂
Cool beans great to hear it so can I submitted a bourbon liquor for sorts not place of the rum
Hi Tzivia, I haven’t tried that before but I think it would work 🙂
Oven should be convection or normal baking
Hi Wardah, I always use normal (conventional) oven settings.
Hi Natasha,
The video of you making the sponge cake and the recipe for this cake is different from each other. I’m guessing I just follow the ingredients for this recipe for the rolled cake?
Hi Charlene, yes, the sponge cake video is to give readers who have never made a sponge cake, a good idea of what the batter and process of making a sponge cake looks like. I’ll make sure to specify that in the notes but yes, follow the recipe that is posted for this cake specifically. Thanks! 🙂
Natasha what if custard cream got to a boiling like a second do i have to redo it?
Hi Kate, if it didn’t curdle or turn lumpy, it will still be ok 🙂
Hi Natasha!
I have a quick question for you. If I wanted to make the sponge chocolate how should I modify the recipe?
I was thinking take out some flour and replace with cocoa? Help! Thanks:)
Hi Julie, You can take out 2 to 3 Tbsp of flour and replace with cocoa, just sift the cocoa and flour together to evenly disburse it. 🙂
Perfection!!! Thank you very much for this perfect recipe!!!
I’m so happy you loved it! Thank you 🙂
Hey Natasha! Awesome recipe. About to start making it. Just wondering, what you commented about the “standard 8oz measuring cup” has gotten me really confused. How many oz or grams is in one of YOUR cups, you use use in this recipe?
Thanks a bunch!
Hi Layan, these are standard American measuring cups that I use: http://amzn.to/1oI7msY.
H8 Na5asha, question for you. Can I use a regular flour for this cake? Or can you mix potato starch , or has to be a corn starch?? Thank you
Hi Tanya, It’s best with cake flour (the results are the softest), but I think it would still work with all-purpose flour. To be honest, I haven’t tried making cake flour with potato starch and I haven’t really seen anyone else do it either.
Hi Natasha,
Do we brush the cake with the entire syrup made ??
Hi Yamini, yes I used the entire amount. You don’t have too if you prefer a drier cake. 🙂
Thanks for this recipe it looks delicious i want to try it so please could you tell me about your measuring cups becaus it differentiate from one country to another and thanks !!
I use standard 8 oz measuring cup. Hope this helps 😀.
Its delicious. Just wondering if it can be made into a cake? And what portions would you use to make a round cake? Thanks
I couldn’t really guess without experimenting but you’d probably want to double your frosting. You could use the same proportions for the cake but it probably wouldn’t be a very tall cake.
Hi Natasha
I love you, your recipes are perfect.
Please tell me about your cups for measuring, is 1 cup= 250 ml?
and how much(weigh) is 1 cup flour?
thank you so much
Here is a good resource for conversion measurements http://dish.allrecipes.com/cup-to-gram-conversions/
Made this cake twice this weekend, one for a family dinner and the other for co-workers- huge hit both times! Thanks you!!
Christina, thank you so much for the great review! Your co-workers must love you! 🙂
This is the best came! It reminded me of my childhood:). I love your recipes. They are very easy to follow! Thank you!
That’s awesome! Thanks Vicky for your nice review 🙂
Out of all the cakes that I’ve ever made this is The Best! Thank you, Natasha for all these wonderful recipes! I absolutely love your site!
Thank you Nadia for such a great review and you are very welcome :).
what is the custard mixture? I want to make it but want to make sure I learn the whole recipe first.
Sorry that was confusing. The frosting is a custard buttercream. The custard I’m referring to is the 1 egg yolk, 1/2 Tbsp water, 1/2 cup condensed milk, and 1/2 tsp vanilla mixture.
I have had your cake in the back of my mind to do and today was the day. I was intrigued by the frosting. It turned out great but funny how ones taste differ. I have every intention of making again but with more rum soaking syrup added with a brushing over the rolled up cake as well, so on the outsideas I looooved that flavour. Maybe I had the wrong type of cocoa as I found the chocolate frosting bitter, so next time I will make 2/3 rds vanilla as I had heaps of chocolate left over and would as again personal taste have liked more filling. I think Malibu rum and toasted coconut with vanilla frosting outside would be a great combo too.
So thanks for the recipe will be doing it again soon.
I never noticed any bitterness. What brand of cocoa did you use? Even a dark cocoa should have worked well. The variation you described does sound very good!
Have just had another slice and the flavours have melded beautifully .
Glad to have found your blog as I am off to Russia in Sept will look out for all the yummies you are showing everyone.
I’m so glad you liked it :). I hope to hear all about your trip! That sounds so exciting!
Hi Natasha!
I made this cake yesterday and it turned out fantastic and absolutely decadent! I was very proud of myself 🙂
Any way, I think I baked the cake just about couple of minutes too long so it made it a little too dry; however, after a working the “rolling” here and there and the syrup soak, it made OK…whew!
Thank you for sharing the wonderful and delicious recipes!!
Best,
Annie
Hi Annie! I’m so glad you enjoyed the cake roll. Not all ovens are created equal – yours may be stronger than mine, but yes a good syrup can rescue any sponge 🙂 Thanks Annie!
This looks so good and fancy!!! Believe it’s just made it onto my short list for the cake buffet I intend to have for my wedding in March. I do have one question. Could I use rum extract in place of the actual rum. I know that alcohol “bakes out” but I’m not willing to risk my fiance’s health (he’s on extremely strong meds that CANNOT be mixed with alcohol.) Thanks!!!
You can absolutely use Rum extract but use just a small amount of it since it will be much stronger in taste than actual rum :). I’ve even omitted alcohol all-together. Congratulations by the way!! 🙂
I made this cake roll two times already and both times my sponge broke in 2 or 3 different places after I rolled it initially while it was still hot… any suggestions on why it is breaking on me? I thought that maybe the first time I rolled it too tightly, but the second time making it I rolled it, I made sure to loosely roll it and it still managed to crack, but in more places 🙁 I baked it for 7 minutes both times I made it.
Nonetheless, it was a hit at both lunches that it was served at and the people eating it were thrilled to have an old time favorite served. I also added a little less water to the syrup and more rum the second time around because I love the flavor liquor adds to dessert and it was great 😉
Hope you can help me solve my sponge breaking mystery…
Mine usually have some very small cracks in them every time; nothing that a little frosting won’t cover up :). It helps to roll a little slower (don’t wait for the cake to cool down, but as you roll it up, don’t rush that process). Are you getting the cracks with the first roll up or the second one?
Made this cake today for dessert after dinner. It was very easy to make and turned put very elegant. My husband and children all loved it. I think its very good as well. Thank you for this recipe. Will be making it again;)
p.s I love your blog and have made lots of your cakes and recipes. Keep up the great work.
I’m so happy you all enjoyed it! That’s just music to my ears. Thank you Aly 🙂
natasha,
can I use unbleached cake flour?
Yes, I use unbleached flour to make cake flour as well. It’s a healthier option 🙂
Hi Natasha,
I made this roll last night and followed the recipe but for some reason I ended up with very little frosting it was enough to cover the roll but I had nothing for the top. When it was done I put it in the fridge, it looked awesome. I tried a little this morning but it became very dry, not sure what happened with syrup where did it go. Any idea why it dried up? I am so upset…
Oh no! 🙁 The cake is normally fairly moist. It might have gotten dry because there wasn’t anything over the top; did you not frost the top of the cake at all? Did you have it covered with plastic wrap while refrigerating? Since the frosting is a buttercream, a little goes a long way; you only need a very thin layer for the inside and a thin layer for the outside. When I made the cake the first time, I was worried that there wouldn’t be enough frosting, but I divided it up and spread it the same way and it when I cut the final cake, the thin layers of frosting were just right in combination with the cake. I hope that helps. Also, did you use the same size baking sheet? I hope that helps! If you can send a picture to my email: natashaskitchen @ yahoo.com (no spaces) it might be helpful to see it to determine what could have gone wrong.
really wanna do this roll today but is that a cookie sheet used to bake cake roll and do you have to use the rum or can i leave it out
You can even do a sugar water and omit the rum and it will still taste great 🙂
Hi Natasha! Is the cocoa sweetened or unsweetened?
Unsweetened cocoa. 🙂
Thank you! Making it tonight and will serve at Thanksgiving feast 🙂 Hope it is okay to sit a day..
Yes, it definitely is ok to sit a day. Just keep it refrigerated when it’s done. 🙂
Hi Natasha,
I am planning on trying this cake roll recipe next week for our thanksgiving party. It looks SO mouthwatering!
But – everytime I have attempted to make a cake roll in the past, I have always failed 🙁 not sure what I may be doing wrong, but the actual “cake roll” never turns out right. It either breaks/falls apart when I roll it to cool, or when I roll it with the cream. Also, last time when I was taking it off the parchment paper, it broke apart 🙁 Please help! What can I be doing wrong?
Have you tried this particular recipe? Are you making sure to use parchment paper and not wax paper?
No, I haven’t tried this recipe yet. (I tried the raspberry roulade on your blog). And yes, I use parchment paper. But I’m willing to give it another shot. This looks too good not to
Thanks Marina! Do let me know how it worked out for you :). I hope you love it!
I just made this roll and it is soooo delicious! Thank you for posting this recipe! my whole family loved it. Thanks once again!
You’re so welcome Diana 🙂 I’m so happy you all enjoyed it and thank YOU for the great review! 🙂
Tried this recipe last night! Was pretty easy to make so that’s a plus! I’m not a big fan of buttercream though so I think il make it next time with a cream cheese frosting for inside and outside and maybe add raspberries or strawberries!
A little bit of buttercream definitely goes a long way with this cake. One of my readers had great results using whipped cream; I bet that would be even easier! 😉
Had to log on and say how delicious this cake was. Altered a few things- like walnuts instead of cookie crumbs and dialed down the sugar in the syrup, but the addition of rum (extract) was delicious! On top of that- it was seriously easy to make. My 1st recipe from your blog- I’m sure there will be more to follow! 🙂
Emily, thank you for a great review and great job on improvising :). I hope that you’ll find many new favorites on the site.
Made the cake roll yesterday. Took it to my parents house for tea. Everyone loved it. Not too sweet, moist. Just perfect. Thank you.
That’s so great! I love my sweets but not when they are sugar overkill. I thought this was just right too :). I’m happy to hear your parents liked it. Thanks so much for sharing that with me.
I made the roll over the weekend – it was incredible. Thank you for sharing your awesome recipes.
I’m so happy you loved it :). If you posted a pic of it online somewhere, I’d love to see it 🙂
Have you tested this with regular all purpose flour? I thought I had some corn starch in the pantry to make some cake flour but apparently I ran out and really don’t feel like going to the store..
It will just be a basic biskvit. I’ve made cake rolls with just all-purpose flour and they work, but they aren’t as soft and delicate as a cake flour would be. It can be done 🙂
hey Natasha! oce again, thanks for your recipes…this looks amazing. mine is in the oven right now and I had a few questions.. I didn’t have a 11×17 pan so I used a 10×15..do you think it will turn out ok? and also, I used wax paper instead so im hoping it wont get stuck..do I need to use only parchment paper or will wax work too?
Wax is definitely harder to pry off, especially if you don’t take it off right away and this recipe doesn’t call for taking it off right away. I hope it worked out without too much sticking! A 10×15 cake will just be a little thicker and not quite as wide. It should still work. Let me know how it went. 🙂
Hi Natasha. Have you ever tried making with fruit in the middle?
Hi Luda, I haven’t tried it with fruit. Let me know how it works if you do test it with that.
Heyyy Natasha..
Loovv thiss recepie.. Will try it sooon.. Just wanted to know that, for the syrup, i cannot use rum, so can you tell me any substitue for it? Will hazelnut syrup or any other syrup???
Thanks it will help me a lot…
You can do a sugar/water syrup. Just dissolve the sugar in boiling water and omit the rum. It will still taste great. I’ve made it that way before when I was out of rum.
Natasha, this looks really tasty. But, I always find cake flour a tad dry, which explains the syrup. I’ll have to recreate this for my blog
I love putting syrup on most of my cakes. Moist cakes are my favorite! 🙂
I made this cake roll, everyone liked it… We ate it just in few minutes, lol. that yummy.. Thank you ))) Also, found great site HomeGadgetsDaily.com where many cool tools for kitchen.. Happy to know you guys..
I’m so happy you enjoyed the cake roll. I can totally see it disappearing in a few minutes 🙂 Thanks so much for the great review!
Hi Natasha. I made this cake yesterday and it was good, except
my sponge cake was tall in the oven, but as soon as i took it out of the oven it got flatten. What would be your advice?Thanks
Did you do anything differently? Did your batter look the same as in the photos? Did you bake in the center of the oven? It will flatten slightly as you roll it while it’s still hot, but not much. How much did it flatten?
Natasha! Bring on the dessert recipes for the holidays!!! What a delicious recipe!! I can hardly wait to make it. I cannot wait to see what other dessert recipes you have in store for us for this upcoming holiday season. Blessings to you and your growing family <3
Thank you Oksana! I hope this cake roll makes your holidays more merry and bright 🙂
This cake is gorgeous! I am going to buy that frosting tip set even though I already have 1 or 2. Does that make me a baking supply addict? Yes. Yes it does.
Yep! It does sound like you have a baking supply problem. lol. I use those frosting tips for everything 🙂
Hi Natascha
Thank you so much for sharing with us your receipt!
I’m loving your blog.
I’m trying a lot of them. Tiramisu and strawberry layer cake,
It was great and delicious!
But I have a little problem to found heavy whipping cream at store here in Canada.
I’m so happy you are enjoying the blog! 🙂 Thank you for your sweet feedback.
Do you just have whipping cream and not the “heavy” variety? It has a little more milk fat. The other one is useable but you definitely want to take the following steps to ensure a good whip:
1. Freeze your mixing bowl and whisk/egg beaters for 10-15 minutes before whipping
2. Keep the whipping cream in the refrigerator until you are ready to use it.
3. You may need to beat it a little longer than heavy whipping cream but stop when it is spreadable and before it turns buttery.
what size is your baking sheet
I have it listed towards the top under:
“What you’ll need:
11×17 rimmed baking sheet lined with parchment paper”
Oh look! It’s the Prazhskiy cake gone blond!))) I am definitely doubling the amount of cream when I make it)))
I thought it would need more cream the first time I made it too, but it really doesn’t. It is a buttercream and a small amount went a long way 🙂
WOW this looks soooooooo good it’s on my list to do for the weekend!!! Thank you so much for all your great recipes!!!
You’re so welcome! 🙂 Enjoy the cake and do let me know if you post a pic of it somewhere 🙂
Looks delicious will have to make one this week. Quick question; Why isn’t the cream cheese in the ingredients?
Hi Olga, there is no cream cheese in this recipe. Did you see cream cheese somewhere? I did a ctrl+F to see if it was on the page somewhere and It didn’t find cream cheese. Please let me know if I made an error, but I’m not seeing it.
Oh sorry about that, I saw the word “cream” when I was looking at the butter, looked like cream cheese. Sorry. :-\
No problem. Thanks for clarifying 🙂
Natasha, would it be the same recipe if I was to make a round 9 inch cake? Maybe double the recipe? Looks so delicious can’t wait to try!
I think the recipe would work for a two layer 9-inch cake as is unless you want a very tall cake, then you could double it. You’d have to get creative with decorating the top since I don’t think there would be enough frosting to make swirls across the entire top. If you try it as a layered cake, I’d love to know how it worked out. I hope you post a pic and hashtag #natashaskitchen so I could see it 🙂
Yum! I’m about to make this, and I think i’ll add some raspberries to it. 🙂
I haven’t tried it with fruit. I do hope you post a pic somewhere online so I could see it. Let me know how it works with the raspberries! 🙂
I love the topping that you gave this roll. So sophisticated and just pretty!
Thanks so much Katya. Doesn’t it look like the cake roll got it’s hair styled? lol.
So so happy to see you post this cake! What a beauty! I just returned from St Petersburg last Monday. I haven’t been to Russian in a decade and I thought I was exaggerating in my mind how great our cakes and desserts were but being there was totally amazing. What a feast to the eyes! I wish I could eat everything I saw but it was a 4 days trip. Not enough time! LOL
What an awesome trip to take! I can just imagine how gorgeous everything was! Oh please oh please post pictures of all the delicious cakes and goodies on your blog or Facebook page 🙂
Wow, what a beautiful roll cake! I’ve always loved roulades, but never heard of tort Skazka. Putting this down on my holiday baking list.
Hi Shinee! I hope you love it! It’s definitely a holiday worthy cake roll. 🙂 Thank you for the nice compliment.
Looks yummy! I would translate the name as “Fairytale” rather than “Storybook” though :)))))
Thanks Olga, I think I like that even better but it’s too late now… oh well 🙂
I love love skazzka cake. Your filling is little different than mine.. I will have to try yours… Beautiful pictures!
Thank you so much Inessa :). Do you have yours posted on your blog?
I am so making this! It looks delicious!
Thank you so much Julie, and you’re very welcome at the same time 🙂 I hope you absolutely love it! 🙂