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Soft cocoa sponge cake, creamy filling, rolled dessert
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Ankara sarması (70 g) has 217 calories. That works out to 310 calories per 100 g. It contains 30.8 g of carbs, 3.5 g of protein, 8.4 g of fat and 0.8 g of fiber. Its 52.5 mg of Phosphorus covers 8% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 70 g
217
KCAL / 70G
Carbs
30.8g
· 11% DV
Protein
3.5g
· 7% DV
Fat
8.4g
· 11% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 7% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 217 kcal | |
| Total fat | 8.4 g | 11% |
| Saturated fat | 3.85 g | 19% |
| Trans fat | 0.07 g | |
| Sodium | 84 mg | 4% |
| Total carbohydrate | 30.8 g | 11% |
| Fiber | 0.8 g | 3% |
| Protein | 3.5 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 70 g | 217 kcal |
| 1 slice (thin) | 35 g | 109 kcal |
| 1 piece (small) | 50 g | 155 kcal |
| 1 slice (thick) | 50 g | 155 kcal |
| 1 serving (medium) | 80 g | 248 kcal |
| 100 g | 100 g | 310 kcal |
| 1 piece (large) | 100 g | 310 kcal |
| 1 serving (large) | 120 g | 372 kcal |
| 2 piece (double) | 140 g | 434 kcal |
Calculated from 310 calories per 100 g.
Ankara sarması is a Turkish rolled dessert made with soft cocoa sponge cake and a creamy filling. It is served in slices, and recipes can vary in the type of cream and how the outside is finished.
To make Ankara sarması, bake a thin cocoa sponge, spread a creamy filling over it, and roll it gently. Rolling the cake while it is still pliable helps prevent cracks; chill the finished roll before slicing.
Ankara sarması is usually filled with a soft milk-based cream. Depending on the recipe, the filling may be whipped cream or a cooked custard-style cream; spreading it evenly and not too thickly makes the cake easier to roll.
Ankara sarması usually cracks if the sponge is overbaked, has dried out, or is allowed to cool until stiff before rolling. Keep the cake flexible and use the baking paper to guide the roll without pressing too hard.
To help Ankara sarması hold its shape, roll the sponge evenly with the filling spread in a thin layer, then place the seam underneath. Chilling the roll before cutting gives the cream time to firm up and helps keep the slices neat.
Yes, Ankara sarması can be made a day ahead. Keep it covered in the refrigerator so the cream stays chilled and the roll sets; slice it shortly before serving for the cleanest pieces.
Store Ankara sarması covered in the refrigerator because its creamy filling needs to stay cold. A sealed container also keeps the sponge from drying out and absorbing odors; for the best texture, eat it within a few days.
Yes, Ankara sarması can be frozen, though the cream may change texture and the sponge may be less soft after thawing. Wrap portions airtight, thaw them in the refrigerator, and avoid refreezing once thawed.
Ankara sarması is commonly served in slices with tea or coffee. Its cocoa sponge and creamy filling are rich enough to stand on their own, so you do not need an extra sauce or topping.
Not exactly: Ankara sarması is one particular Turkish rolled dessert, while “Turkish roulade” can describe many rolled cakes with different fillings. Ankara sarması is typically made with cocoa sponge and a creamy center, although recipes vary.
Vitamins
B2
0.09mg · 7% DV
Biotin
1.75µg · 6% DV
B5
0.24mg · 5% DV
Vitamin A
42µg · 5% DV
Minerals
Phosphorus
53mg · 8% DV
Copper
0.05mg · 6% DV
Selenium
2.8µg · 5% DV
Calcium
46mg · 5% DV
Sodium
84mg · 4% DV
Potassium ⭐
77mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 217 calories in 1 piece (medium) (70 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Ankara sarması is a Turkish rolled dessert associated with Ankara, made by wrapping a creamy filling in soft cocoa sponge cake. It is usually cut into slices so the filling shows, and served chilled.
In Turkey, it can be offered with tea or enjoyed after a meal; coffee also makes a good pairing. The texture is soft and tender, with a sweet, creamy centre. Its nutritional profile is mainly carbohydrates and fat, with comparatively little fibre. If you prefer a less-heavy dessert, have a smaller slice and pair it with unsweetened tea or coffee.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.85g
MONOUNSATURATED
2.24g
POLYUNSATURATED
0.98g
Omega 6:3 ratio 42:1
Above the ideal 4:1 (42:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.