Why This Caramel Roll Cake is a Must-Try
You’ll love this Caramel Roll Cake for its delicious blend of flavors and textures. It’s sweet, creamy, and has a delightful caramel touch, making it perfect for any occasion. Whether you’re celebrating a birthday or just want a cozy treat at home, this cake will impress everyone at the table. Plus, it’s easy to make, so you don’t need to be a baking expert to whip it up!
How to Make Caramel Roll Cake
Ingredients
- 4 large eggs (at room temperature)
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup (95g) flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk (at room temperature)
- 1/2 cup granulated sugar (for caramel)
- 2 tablespoons water
- 1 cup heavy cream
- 2 tablespoons butter
- 200g cream cheese or mascarpone (at room temperature)
- 1/2 cup powdered sugar
Directions
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Start by preheating your oven to 180°C (350°F) and lining a baking sheet with parchment paper. In a bowl, beat the eggs and sugar together until they turn light yellow and creamy. Next, add the vanilla extract. In another bowl, sift together the flour, baking powder, and salt, then gently fold this into the egg mixture. Finally, stir in the milk. Spread the batter evenly onto the prepared tray and bake for about 10-12 minutes. Once done, use a towel to roll the warm cake and let it cool.
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For the caramel cream, mix the sugar and water in a saucepan and heat until the sugar melts and turns a light caramel color. Carefully add the heavy cream, stirring slowly. Add the butter and let the mixture cool. In another bowl, whisk the cream cheese with powdered sugar until smooth, then mix in the cooled caramel.
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After the cake has cooled, unroll it gently. Spread the caramel cream evenly over the surface, then roll it back up carefully.
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Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours before serving it cold.
Serving Up This Delicious Cake
Serve your Caramel Roll Cake chilled for a lovely dessert experience. Slice it into rounds to showcase the beautiful swirls of caramel cream inside. You can dust the top with a bit of powdered sugar or drizzle more caramel sauce for extra flair. It’s perfect for gatherings, coffee breaks, or a sweet treat after dinner.
Storing Your Cake
If you have leftovers, you can store the Caramel Roll Cake in the refrigerator. Keep it wrapped in plastic or in an airtight container to maintain its freshness. It should stay tasty for 3-4 days, but we bet it won’t last that long!
Tips for the Perfect Roll Cake
- Eggs at Room Temperature: Make sure your eggs are at room temperature to help the batter come together well.
- Don’t Overbake: Keep an eye on the cake while it’s in the oven; you want it just set but still soft.
- Use Parchment Paper: Lining the baking sheet with parchment paper makes it easier to roll the cake without sticking.
Fun Variations
You can experiment with different flavors by adding cocoa powder to the cake batter for a chocolate twist, or swap the caramel cream for a lemon curd or chocolate ganache filling. The possibilities are endless!
Nutritional Information
(Nutritional information may vary based on specific ingredients used, but this cake is a delightful treat to enjoy in moderation.)
Great Ideas for Family Enjoyment
This Caramel Roll Cake is a fantastic dessert to share with family during a weekend lunch or special occasions. Pair it with a scoop of vanilla ice cream or fresh berries for an extra delicious experience.
Perfect Pairings for Your Cake
Enjoy your Caramel Roll Cake with a cup of coffee or tea. It also pairs wonderfully with a tall glass of milk or a light fruit punch for a refreshing complement to its sweetness.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! This cake can be made a day in advance and kept in the fridge. Just wrap it well to maintain freshness.
Can I freeze the caramel roll cake?
Yes, you can freeze it. Just make sure it’s well-wrapped in plastic and then foil. Thaw it in the fridge before serving.
What can I substitute for cream cheese?
If you prefer, you can use mascarpone or even a dairy-free cream cheese alternative for a lighter option.
Caramel Roll Cake
Ingredients
Main Ingredients
- 4 large large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk, at room temperature
Caramel Cream
- 1/2 cup granulated sugar for caramel
- 2 tablespoons water
- 1 cup heavy cream
- 2 tablespoons butter
- 200 g cream cheese or mascarpone, at room temperature
- 1/2 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, beat the eggs and sugar together until they turn light yellow and creamy.
- Add the vanilla extract and mix well.
- In another bowl, sift together the flour, baking powder, and salt, then gently fold this into the egg mixture.
- Stir in the milk until well combined.
- Spread the batter evenly onto the prepared tray and bake for about 10-12 minutes.
- Once done, use a towel to roll the warm cake and let it cool.
Making the Caramel Cream
- Mix the sugar and water in a saucepan and heat until the sugar melts and turns a light caramel color.
- Carefully add the heavy cream, stirring slowly.
- Add the butter and let the mixture cool.
- In another bowl, whisk the cream cheese with powdered sugar until smooth, then mix in the cooled caramel.
Assembly
- After the cake has cooled, unroll it gently.
- Spread the caramel cream evenly over the surface of the cake.
- Roll the cake back up carefully.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours before serving it cold.
