Classic Budapest Roll

• Preheat the oven to 320°F / 160°C.
• Line a half sheet pan measuring 30.5 cm x 43 cm (approximately 12 inches x 17 inches) with parchment paper or a silicone baking mat, and set aside.
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• Baker’s Notes: Instant Pudding Powder: The recipe uses dry, boxed instant pudding powder—not prepared pudding. Instant vanilla powder enhances the meringue’s flavor and stability. I recommend a Swedish brand like Ekstrøm, but you can substitute with Bird’s Custard powder (common in the UK), Jell-O vanilla pudding powder, or cornstarch.
  
  
  
  Cream of Tartar: Adding cream of tartar (or a few drops of lemon juice) stabilizes the egg whites, ensuring maximum volume without overbeating or deflating them.
  
  
  
  Sugar in Meringue: While this recipe uses a significant amount of sugar, it is crucial for stabilizing the egg whites, giving the meringue a firm, glossy texture, and forming the cake’s light, airy structure. The unsweetened whipped cream and fruit filling balance the sweetness.
  
  
  
  
• In a medium bowl, mix 75 grams of cornstarch, or instant vanilla pudding powder (or custard powder), and ground hazelnuts (or ground almonds).
  
  
  
  
• Wipe the bowl and whisk attachment of a stand mixer with a paper towel moistened with a little lemon juice to remove grease.
  
  
  
  
• Place 250 grams of egg whites and a pinch of cream of tartar into the mixer bowl. Whip on medium speed for about 3 minutes until the egg whites become stiff and white.
  
  
  
  
• Gradually add 450 grams of sugar, one tablespoon at a time, while mixing on medium speed. Continue mixing for 5–7 minutes until the meringue is stiff and glossy.
  
  
  
  
• Using a spatula, carefully fold the hazelnut (or almond) mixture into the whipped egg whites.
  
  
  
  
• Fill a piping bag with a large round nozzle and pipe stripes across the baking tray in an even layer, leaving 1–2 inches of space around the edges. Alternatively, spoon the mixture into the pan and spread it evenly.
  
  
  
  
• Bake in the middle of the oven for 20–30 minutes, or until the top is firm and lightly browned. Avoid overbaking, as it will make rolling the cake difficult.
  
  
  
  
• Let the meringue cool in the pan until cool.

Filling

• Drain a can of mandarin orange slices thoroughly to ensure they are dry before placing them on the cake.
  
  
  
  
• In a stand mixer fitted with the whisk attachment (or using an electric beater), whip 300 grams of cold heavy cream (38–40% fat) on medium speed until soft peaks form. Add 1 teaspoon of vanilla bean paste, if desired.
  
  
  
  
• Use immediately, or refrigerate for up to 3 hours.

Assembling the Roll

• Place a clean sheet of parchment paper on your work surface or use an silicon baking matt.
  
  
  
  
• Flip the cooled meringue cake upside down onto the new parchment paper/silikon baking matt.
  
  
  
  
• Carefully peel off the original parchment paper. If it sticks, lightly brush it with cold water to loosen.
  
  
  
  
• Spread an even layer of whipped cream over the meringue, and evenly distribute the drained mandarin orange slices on top.
  
  
  
  
• With the long side facing you, carefully roll the meringue lengthwise as tightly and neatly as possible, using the parchment paper/silicon baking matt to guide the roll. Position the seam underneath to secure it.
  
  
  
  
• Melt 50 grams of dark chocolate and drizzle it over the roll. Once the chocolate has set, dust the top with 1 tablespoon of dark cocoa powder, if desired.
  
  
  
  
• Chill the roll in the refrigerator until ready to serve. Slice into small portions and enjoy!