Caramel Cream Swiss Roll
This Caramel Cream Swiss Roll features a soft, fluffy sponge filled with silky caramel cream, finished with delicate toasted ridges and a beautiful caramel topping. Fresh strawberries add the perfect finishing touch for an elegant, irresistible dessert.
Categories: UNCATEGORIZED
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Ingredients
- For the sponge cake: 4 large eggs -3/4 cup granulated sugar -1 teaspoon vanilla extract -3/4 cup all-purpose flour -1 teaspoon baking powder -1/4 teaspoon salt
- For the caramel filling and coating: 2 cups heavy whipping cream -1/2 cup caramel sauce -3 tablespoons powdered sugar -1 teaspoon vanilla extract
- For the topping: 1/3 cup caramel sauce -1/2 cup whipped cream -8 fresh strawberries
Cooking Instructions
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01
Preheat the oven to 350u00b0F and line a baking sheet with parchment paper.
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02
Beat the eggs and sugar until fluffy, then mix in the vanilla.
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03
Fold in the flour, baking powder, and salt, then spread the batter evenly on the baking sheet.
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04
Bake for 10u201312 minutes, then roll the warm sponge in parchment paper and let it cool.
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05
Whip the cream with powdered sugar and vanilla, then fold in the caramel sauce.
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06
Unroll the sponge, spread with caramel cream, roll tightly, and chill for 30 minutes.
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07
Coat the roll with caramel cream, create wavy ridges with a cake comb, lightly torch, and cut into 8 thick slices.
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08
Arrange the slices on a platter, pipe caramel cream on top, garnish with fresh strawberries, and serve.
Chef notes
Roll the sponge while warm to help prevent cracking. Let the cake cool completely before adding the caramel cream. Keep the caramel cream chilled for a firm, smooth coating. Torch the ridges quickly and lightly to avoid melting the cream. Chill the finished roll before slicing for clean, defined spirals.
