How long does it take to make Roulade?

For the roulade: 4 eggs, 150 g sugar and 105 g flour, in a parchment-lined pan, at 180°C (355°F) for about 10 minutes.

32 minTotal

20 minActive time

11 minSetting

#	What to do	How long
1	Preheat the oven to 180°C (355°F) and line a sheet pan with parchment paper	12 min
2	Whip the egg whites, gradually adding half the sugar	1 min
3	In another bowl: Whip the yolks with the rest of the sugar on high speed 3–4 minutes	4 min
4	Sift the flour over the top and Fold gently, just	—
5	Fold the egg white foam into the batter, in three additions, gently	—
6	Spread the batter in an even layer over the pan	1 min
7	Bake 10 minutes	10 min
8	Roll up the hot cake together with a damp towel and let it cool in the roll	1 min
9	Whip the cold cream on medium speed	—
10	Add the powdered sugar and vanilla and keep whipping on high speed to firm peaks	1 min
11	Unroll the cake, spread it with the cream and roll it back up	1 min
12	Serve cold	1 min

Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Whip egg whites in a clean, dry bowl, without a drop of yolk.
Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
Roll while the cake is still warm and flexible: it cools in the shape of a roll, and later unrolls and rolls up again with the filling without cracking.
Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

Check by the cue (until…), not just the clock: every oven bakes a little differently.

Right after baking, turn out onto a towel, peel off the paper, roll up and let cool.
Once cool, unroll, fill with whipped cream (about 250 ml heavy cream) and roll up again; keeps in the fridge up to 3 days.