Prep: 45 min. | Bake: 15 min.
This caramel Swiss roll recipe is made from a light, airy sponge cake rolled around with a layer of creamy caramel sauce, giving you that great balance of sweet and delicate flavour. Often finished with a drizzle of caramel or dollop of fresh cream perfect for special occasions or an everyday indulgence.
For the Cake:
- 4 large eggs (separated)
- 3/4 cup granulated sugar (150g)
- 1/4 cup vegetable oil (32.5g)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour (60g)
- 1/2 teaspoon baking powder
For the filling:
- 1 1/2 cups caramel sauce (200g)
Step 1:
In the bowl or a stand mixer, beat the egg whites with ¼ cup sugar on high speed until stiff peaks form.
Step 2:
In another large mixing bowl, combine the egg yolks, remaining ½ cup sugar, oil, vanilla, and salt. Beat on high speed until light and fluffy.
Step 3:
Sift the flour and baking powder into the egg yolk mixture and beat on low speed just until combined.
Step 4:
Fold the egg whites into the egg yolk mixture in 3 parts, until no white streaks remain.
Step 5:
Pour the batter into a greased and lined 12×17-inch rimmed baking sheet and smooth it into an even layer. Bake for 12 to 15 minutes at 180 degrees celcius or until the cake springs back when gently pressed.
Step 6:
Roll out a kitchen towel and flip your sheet cake over
Step 7:
While warm, cut into even slices and roll using parchment paper. This step is important to form the round shape and to avoid cracking. Allow to cool for 20mins.
Step 8:
Spread your caramel sauce and roll tightly
Step 9:
Roll in caster sugar and dip into the caramel just before serving. Top with a dollop of fresh cream and dust with cocao powder
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Bake and enjoy!