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Rollo De Vegetales

Roasted Vegetables Cake Roll ( Rollo de Vegetales)

Erica Dinho
5 from 17 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Cuisine Colombian
Servings 4 servings
Calories 377 kcal


  • 5 eggs separated
  • ½ cup all- purpose flour sifted
  • cup sugar
  • 1 red bell pepper sliced
  • 1 yellow zucchini sliced
  • 1 green zucchini sliced
  • 3 tablespoon fresh thyme
  • ¼ cup olive oil
  • Salt and pepper
  • 1 8oz package cream cheese, at room temperature
  • ½ teaspoon garlic powder
  • ¼ cup finely chopped fresh chives
  • ¼ cup finely fresh parsley
  • ¼ cup parmesan cheese


  • Pre-heated the oven to 350° F.
  • Line a baking sheet with parchment paper. Place the sliced vegetables on the baking sheet and drizzle with the olive oil. Add the thyme and season with salt and pepper.
  • Place in the oven and bake for 35 minutes or until the vegetables are cooked. Let it cool.
  • Herbed Cream Cheese: Combine all the ingredients in a small bowl and mix well. Set aside.
  • To make the cake: Preheat the oven to 400° F.
  • Line a 9 x 13 brownie pan with waxed paper.
  • Place the egg whites in a large clean bowl and with an electric mixer, beat until form soft peaks. Gradually add the egg yolks, one at a time until combined.
  • Add the flour and sugar and mix until well combined.
  • Spoon the mixture into the prepared pan, spreading evenly. Bake for 15 minutes or until golden.
  • Mean while, spread out a sheet of waxed paper. Turn over the cake onto the waxed paper. Roll up the cake loosely while hot, beginning at a short side of the cake. The wax paper will roll up inside of the cake. Let it cool.
  • Unroll and remove the paper. Spread the cream and place the roasted vegetable over the cake. Roll up and serve.


Calories: 377kcalCarbohydrates: 36gProtein: 13gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 209mgSodium: 192mgPotassium: 482mgFiber: 3gSugar: 21gVitamin A: 2151IUVitamin C: 70mgCalcium: 154mgIron: 4mg
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