Caramel Swiss Roll Cake Recipe

Caramel Swiss Roll Cake Recipe

Ingredients 🛒

• For the Sponge Cake:

• 4 large eggs (room temperature)
• ¾ cup (150 g) granulated sugar
• 1 tsp vanilla extract
• ¾ cup (95 g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp milk (room temperature)

• For the Whipped Cream Filling:

• 1 ½ cups (360 ml) heavy whipping cream, cold
• ¼ cup (30 g) powdered sugar
• 1 tsp vanilla extract

• For the Caramel Sauce:

• 1 cup (200 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, room temperature
• ½ cup (120 ml) heavy cream, warm
• Pinch of salt

• For Decoration:

• Whipped cream (extra for topping)
• Rainbow sprinkles

🧁 Instructions

1. Make the Sponge Cake

1. Preheat your oven to 350°F (180°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper and lightly grease it.

2. In a bowl, whisk eggs and sugar with an electric mixer for 5–6 minutes, until thick, pale, and tripled in volume.

3. Add vanilla extract and milk, gently folding to combine.

4. In another bowl, sift together flour, baking powder, and salt.

5. Gradually fold dry ingredients into the egg mixture until smooth—don’t overmix.

6. Pour the batter into the pan and spread evenly.

7. Bake for 10–12 minutes, or until the top springs back when touched.

2. Roll the Cake

1. While still warm, invert the cake onto a clean towel dusted with powdered sugar.

2. Peel off the parchment paper carefully.

3. Starting from the short end, roll the cake up in the towel. Let it cool completely (about 1 hour).

3. Prepare the Whipped Cream Filling

1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Keep refrigerated until ready to use.

4. Make the Caramel Sauce

1. In a heavy saucepan, heat sugar over medium heat, stirring until it melts into an amber color.

2. Add butter and stir until combined.

3. Slowly pour in warm cream (careful—it will bubble), whisking constantly.

4. Add a pinch of salt. Cool to room temperature before using.

5. Assemble the Roll

1. Unroll the cooled cake gently.

2. Spread an even layer of whipped cream filling over it.

3. Drizzle some caramel sauce over the cream.

4. Roll the cake back up tightly (without the towel).

5. Place seam-side down on a serving platter.

6. Decorate

1. Cover the roll with remaining whipped cream.

2. Drizzle caramel sauce generously over the top.

3. Add whipped cream swirls and sprinkle with rainbow sprinkles for a festive look.

🕒 Chill & Serve

Refrigerate for at least 1 hour before slicing to let it set.

Slice and enjoy your fluffy, creamy caramel Swiss roll! 🧡