Caramel Roll Cake: A Swirl of Sweet Bliss

This Caramel Roll Cake is an absolute showstopper, combining a tender, airy vanilla sponge cake with a rich, buttery caramel filling, all rolled into an elegant spiral and crowned with a luscious caramel glaze. It’s a dessert that speaks of celebration and indulgence, yet is surprisingly approachable for the home baker. Each bite delivers a harmonious blend of delicate cake and intensely sweet, gooey caramel, making it an irresistible treat that will impress guests and satisfy even the most fervent sweet tooth. This cake isn’t just a dessert; it’s an experience – a perfect centerpiece for any special occasion or a luxurious end to a beautiful meal.

Detailed Ingredients

For the Vanilla Sponge Cake:

• Dry Ingredients:
  • ¾ cup (90g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
• Wet Ingredients:
  • 4 large eggs, separated (whites and yolks in separate bowls)
  • ¾ cup (150g) granulated sugar, divided (½ cup for yolks, ¼ cup for whites)
  • ¼ cup (60ml) whole milk
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

For the Caramel Filling:

• Dairy & Fat:
  • ½ cup (113g) unsalted butter
  • ½ cup (120ml) heavy cream
• Sweeteners:
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
• Flavor Enhancers:
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Caramel Glaze:

• Dairy & Fat:
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (30ml) heavy cream
• Sweetener:
  • ½ cup (100g) powdered sugar (confectioners’ sugar), sifted
• Flavor Enhancer:
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Step-by-Step Instructions

Part 1: Prepare the Vanilla Sponge Cake

1. Preheat Oven & Prep Pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper, leaving an overhang on the short sides. Lightly grease the parchment paper.
2. Combine Dry Ingredients: In a small bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
3. Whip Egg Yolks: In a large bowl, using an electric mixer, beat the egg yolks with ½ cup (100g) of granulated sugar until pale yellow and thick, about 3-4 minutes.
4. Add Wet Ingredients to Yolks: Gently whisk in the milk, melted butter, and vanilla extract into the egg yolk mixture until just combined.
5. Fold in Dry Ingredients: Gradually fold the dry ingredient mixture into the egg yolk mixture until just combined. Be careful not to overmix.
6. Whip Egg Whites: In a separate, clean large bowl, beat the egg whites with the remaining ¼ cup (50g) of granulated sugar on medium-high speed until stiff, glossy peaks form.
7. Combine Mixtures: Gently fold one-third of the whipped egg whites into the cake batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain, being gentle to maintain the airiness.
8. Bake Cake: Pour the batter evenly into the prepared jelly roll pan, spreading it with an offset spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched and the edges are lightly golden.
9. Prepare for Rolling: While the cake is still warm (immediately after removing from oven), lay a clean kitchen towel (or another sheet of parchment paper) on your work surface and sprinkle it generously with a little powdered sugar (this prevents sticking).
10. Flip and Roll: Carefully invert the warm cake onto the sugared towel. Peel off the parchment paper that was used for baking. Starting from one short end, tightly roll the cake and the towel together. Let it cool completely in this rolled position, seam-side down, on a wire rack for at least 30-60 minutes. This “trains” the cake to roll without cracking.

Part 2: Prepare the Caramel Filling

1. Melt Butter: In a medium saucepan over medium heat, melt the unsalted butter.
2. Add Sugars: Stir in the light brown sugar and granulated sugar. Cook, stirring constantly, until the sugars are dissolved and the mixture is bubbly, about 2-3 minutes.
3. Stir in Cream: Carefully pour in the heavy cream. The mixture will bubble vigorously. Continue to cook and stir for another 2-3 minutes, until slightly thickened.
4. Finish Filling: Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel filling cool to room temperature, stirring occasionally. It will thicken as it cools.

Part 3: Assemble the Roll Cake

1. Unroll Cake: Gently unroll the cooled cake from the towel.
2. Spread Filling: Spread the cooled caramel filling evenly over the entire surface of the cake, leaving a small ½-inch border clear on one short end (this helps prevent squishing out when rolling).
3. Roll Cake: Carefully and tightly re-roll the cake, starting from the short end with the filling all the way to the clean border.
4. Chill: Place the rolled cake, seam-side down, on a serving platter or cutting board. Loosely cover with plastic wrap and chill in the refrigerator for at least 1 hour (or up to 4 hours) to allow the filling to set and the cake to firm up.

Part 4: Prepare the Caramel Glaze

1. Melt Butter & Cream: In a small saucepan over medium-low heat, melt the unsalted butter with the heavy cream, stirring until combined.
2. Whisk in Sugar: Remove from heat. Gradually whisk in the sifted powdered sugar until smooth. Stir in the vanilla extract and a pinch of salt.
3. Adjust Consistency: If the glaze is too thick, add a tiny bit more cream; if too thin, add a tiny bit more powdered sugar. It should be a pourable, slightly thick consistency.

Part 5: Glaze and Serve

1. Glaze Cake: Once the cake is chilled, pour or drizzle the prepared caramel glaze over the top of the roll cake. You can use an offset spatula to gently spread it if needed.
2. Set Glaze: Let the glaze set for about 15-20 minutes at room temperature, or briefly chill to speed it up.
3. Serve: Slice with a sharp, serrated knife and serve.

Tips, Variations, and Storage

• Don’t Overbake the Cake: Overbaking will make the cake dry and prone to cracking when rolled. Keep an eye on it!
• Powdered Sugar for Rolling: Don’t skip sprinkling the towel with powdered sugar; it prevents the cake from sticking.
• Cooling the Filling: Ensure the caramel filling is completely cooled to room temperature before spreading. If it’s too warm, it will melt into the cake.
• Caramel Consistency: For a thicker, chewier caramel filling, you can cook it a minute or two longer, but be careful not to burn it. For the glaze, adjust consistency as needed.
• Variations:
  • Nutty Roll: Add finely chopped toasted pecans or walnuts to the caramel filling before spreading.
  • Chocolate Drizzle: After the caramel glaze sets, drizzle with a thin line of melted dark chocolate for an extra touch.
  • Cream Cheese Filling: Instead of a pure caramel filling, you could do a cream cheese frosting swirl, with a caramel drizzle over the top of the entire cake.
• Storage: Store the Caramel Roll Cake tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. It is best served at room temperature or slightly chilled.
• Freezing: You can freeze slices of the cake (unglazed) for up to 1 month. Wrap tightly in plastic wrap, then foil. Thaw in the refrigerator overnight before glazing and serving.

Pairings

• Coffee & Tea: This rich cake pairs beautifully with a strong cup of coffee (like an espresso or dark roast), a latte, or a robust black tea (like Earl Grey or English Breakfast) to balance its sweetness.
• Dessert Wine: A rich, sweet dessert wine such as a Tawny Port, a Cream Sherry, or a late-harvest Zinfandel would complement the deep caramel notes.
• Spirits: A small glass of an aged rum or a rich bourbon could be a sophisticated pairing.
• Dairy: A simple glass of cold milk provides a classic and refreshing contrast.
• Accompaniments: This cake is quite rich on its own. If you desire, a small scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream could be served alongside to cut through the sweetness. A few fresh raspberries or blackberries could also add a touch of tartness.

Quick Info

• Prep Time: 45 minutes
• Cook Time: 10-12 minutes (cake) + 10-15 minutes (caramel)
• Chill Time: 1-4 hours
• Total Time: 1 hour 5 minutes (active) + chilling
• Servings: 8-10 slices
• Cuisine: American / Dessert