A nother Swedish classic, the Budapest Roll, is a staple in most bakeries across Sweden.
The first time I made this roll, I simply couldn’t stop eating it—it’s incredibly delicious! Despite the name, Budapest has no connection to Hungary; it’s a quintessential Swedish cake.
This cake is made from a light, whipped meringue mixed with ground hazelnuts (or almonds) and instant vanilla pudding powder (or custard powder or cornstarch). It bakes in about 20 to 25 minutes, and after it cools, it’s filled with vanilla whipped cream (no extra sugar needed, as the cake is sweet enough). Then, I layer mandarin oranges over the cream, roll up the cake, and drizzle it with melted chocolate (optional). The result? Pure bliss.
This is the classic Budapest version, but you can fill this roll cake with anything you love.
With love from Sweden!
Before You Bake
Read the recipe, completely, make sure you have everything you need, Adjust your oven rack, and preheat the oven
For all the step-by-step, pictures scroll to → Notes and click on the clickable link, I highly recommend doing this before you bake this recipe.
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Classic Budapest Roll
- 250 grams egg whites (from approx. 8 large eggs) – use a scale
- A pinch of cream of tartar
- 450 grams superfine sugar
- 200 grams ground hazelnuts or almonds
- 75 grams cornstarch, Jell-O Instant Vanilla Pudding, or custard powder
Filling
- 300 grams heavy cream (35 to 40%), cold
- 1 can mandarin oranges, drained
- 1 teaspoon vanilla bean pas
Topping
- 50 grams dark chocolate, melted
- 1 tablespoon dark cocoa powder for dusting (optional)
- A large piping bag fitted with a round nozzle/tip (optional)
Classic Budapest Roll
- Preheat oven to 320°F / 160°C.
- Line one baking sheet with parchment paper or a silicone mat and set it aside.
- Bakers note: Just to clarify, the recipe calls for the dry, boxed instant pudding powder—not the prepared pudding. Instant vanilla powder adds a lovely flavor to this meringue cake and makes the meringue more stable. I typically use a Swedish brand called Ekstrøm. You can also substitute Bird’s Custard powder (more commonly known in the UK) or use Jell-O vanilla pudding, or cornstarch if preferred.
- In a medium bowl, blend the ground hazelnuts (or almonds) with the 75 grams of cornstarch, Jell-O Instant Vanilla Pudding, or custard powder.
- Prepare the stand mixer by wiping the bowl and whisk attachment with a paper towel moistened with a little lemon juice to remove any grease.
- Bakers note: Cream of tartar (or a few drops of lemon juice) helps stabilize the egg whites, allowing you to achieve maximum volume without drying them out or deflating them from overbeating.
- Place the 250 grams of egg whites and a pinch of cream of tartar in the bowl of the stand mixer. Using the whisk attachment, whip on medium speed for 3 minutes, or until the egg whites change from foamy to stiff and white.
- Bakers note: While this Budapest Roll recipe uses a lot of sugar, it's essential for stabilizing the egg whites, giving the meringue its firm, glossy texture, and creating the cake’s light, airy structure. The sugar ensures the meringue holds its shape without collapsing, while the unsweetened whipped cream and fruit filling keep the overall taste balanced and not overly sweet.
- Gradually add the 450 grams of sugar, 1 tablespoon at a time, while still mixing on medium speed over 5 to 7 minutes, until a very shiny and stiff meringue forms.
- Using a spatula, carefully fold the hazelnut (or almond) mixture into the whipped egg whites.
- Fill a piping bag fitted with a large round nozzle and pipe stripes from one side of the baking tray to the other in an even layer. Pipe each stripe close to each other, leaving about 1-2 inches of space around the entire baking sheet/silicone mat for a clean edge. Alternatively, you can spoon the mixture into the pan and spread it into an even layer.
- Bake in the middle of the oven for 20 to 30 minutes, or until the meringue is firm, slightly cracked on top, and lightly browned. Avoid overbaking, as this will make it difficult to roll the cake.
- Let the meringue cool in the pan for about 10 minutes.
- Cut a large piece of parchment paper slightly larger than the baking tray and place it on your work surface, or use a baking mat as I do.
Filling the Cake
- While the meringue is cooling, drain the can of mandarin orange slices. Ensure they are dry before placing them on the cake.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric beater), whip 300 grams of cold heavy cream (38–40% fat) on medium speed until soft peaks form. If desired, add 1 teaspoon vanilla bean paste. Use the whipped cream immediately or store it in an airtight container in the refrigerator for up to 3 hours.
- Flip the cooled meringue cake upside down onto a new sheet of parchment paper.
- Carefully peel off the original parchment paper from the meringue cake. If the paper is difficult to remove, brush it lightly with a little cold water to help loosen it.
- Spread an even layer of whipped cream over the meringue, and then evenly distribute the drained mandarin orange pieces on top.
- With the long side of the cake facing you, carefully roll up the meringue lengthwise as tightly and neatly as possible, using the parchment paper to help guide the roll. Make sure the seam is underneath to keep it secure.
- For a chocolate drizzle, melt 50 grams of dark chocolate and drizzle it over the top of 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, then slice into small portions.