Caramel Roll Cake
This Caramel Roll Cake features a delightful blend of sweet and creamy flavors with a caramel touch, perfect for any occasion.
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.
Notes
For best results, ensure eggs are at room temperature and keep an eye on baking time to avoid overbaking. You can add cocoa powder for a chocolate twist or swap the caramel cream for other fillings like lemon curd.