Caramel Roll Cake: A Swirl of Sweet Indulgence

Prepare to impress with this exquisite Caramel Roll Cake! This dessert is a symphony of delicate textures and rich, buttery flavors, featuring a light and airy sponge cake meticulously rolled around a luscious, silky caramel cream. It’s an elegant yet approachable treat that’s perfect for celebrations, afternoon tea, or simply to satisfy a sweet craving. The homemade caramel cream elevates this cake to a gourmet level, making every slice a truly indulgent experience. Despite its sophisticated appearance, this recipe breaks down into manageable steps, ensuring a beautiful and delicious result that will have everyone asking for more.

Detailed Ingredients

For the Sponge (Roll Cake):

• 4 large eggs, at room temperature 🥚
• ¾ cup (150g) granulated sugar 🍬
• 1 teaspoon vanilla extract 🌿
• ¾ cup (95g) all-purpose flour 🍚
• 1 teaspoon baking powder 🥄
• ¼ teaspoon salt 🧂
• 2 tablespoons milk, at room temperature 🥛

For the Caramel Cream:

• ½ cup (100g) granulated sugar 🍬
• 2 tablespoons water 💧
• 1 cup (240ml) heavy cream (cold) 🥛
• 2 tablespoons unsalted butter 🧈
• 200g (7 oz) cream cheese or mascarpone, softened at room temperature 🧀
• ½ cup (60g) powdered sugar (confectioners’ sugar) 🍚

Optional Garnish:

• Powdered sugar for dusting 🍚
• Extra caramel sauce for drizzling (store-bought or homemade) 🍯
• Whipped cream 🥛
• Chopped hazelnuts or walnuts 🌰

Step-by-Step Instructions

1. Making and Baking the Sponge (Roll Cake)

1. Preheat Oven & Prepare Pan: Preheat your oven to 180°C (350°F). Line a 10×15-inch (25×38 cm) baking sheet with parchment paper, extending the paper up the short sides to create “handles” for easy removal. You can lightly grease the pan first to help the parchment stick.
2. Whip Eggs and Sugar: In a large bowl, using an electric mixer, beat the room temperature eggs and granulated sugar on high speed for 6-8 minutes, or until the mixture is very light yellow, thick, and creamy. It should form a ribbon when the beaters are lifted.
3. Add Vanilla: Gently fold in the vanilla extract into the egg mixture.
4. Sift Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, and salt. Sift this dry mixture over the egg mixture.
5. Gently Fold: Using a rubber spatula, carefully fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix, as this can deflate the batter.
6. Add Milk: Add the 2 tablespoons of room temperature milk and gently fold it into the batter one last time until just incorporated.
7. Spread Batter: Pour the batter onto the prepared baking sheet. Use an offset spatula to gently spread it evenly into a thin layer across the entire parchment paper.
8. Bake the Sponge: Bake for 10-12 minutes. It is crucial not to overbake, as this will make the cake dry and difficult to roll without cracking. The cake should be lightly golden and spring back when gently touched.

2. Rolling the Cake

1. Prepare for Rolling: Immediately after removing the hot cake from the oven, lay a clean, damp (but not wet) kitchen towel or another piece of parchment paper over the top of the cake.
2. Roll the Cake: Starting from one of the short ends, carefully roll the cake (along with the towel or parchment paper inside) into a tight log. Place the rolled cake seam-side down on a wire rack and leave it to cool completely to room temperature. This step “trains” the cake to hold its rolled shape without cracking later.

3. Making the Caramel Cream

1. Prepare Caramel Base: In a small, heavy-bottomed saucepan, combine the ½ cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring. Swirl the pan occasionally to ensure even cooking.
2. Form Caramel: Continue cooking until the sugar mixture turns an amber-caramel color. This can take 5-8 minutes. As soon as it reaches the desired color, immediately reduce the heat to low.
3. Add Cream & Butter: Slowly and carefully pour in the cold heavy cream (be very careful, as the mixture will bubble up and splatter!). Stir continuously with a heat-proof spatula or whisk until the caramel dissolves into the cream and the mixture is smooth. Remove from heat.
4. Add Butter & Cool: Stir in the 2 tablespoons of butter until it’s fully melted and incorporated. Transfer the caramel sauce to a heatproof bowl and let it cool completely to room temperature. It should be thick but pourable.
5. Whip Cream Cheese Mixture: In a separate medium-sized bowl, using an electric mixer, whip the softened cream cheese (or mascarpone) and powdered sugar on medium-high speed until light, fluffy, and smooth (about 2-3 minutes).
6. Combine for Caramel Cream: Gradually add the cooled caramel sauce to the whipped cream cheese mixture. Mix on low speed, then increase to medium until the caramel is fully incorporated and the cream is smooth and has a soft, spreadable consistency. Do not overmix.

4. Filling and Rolling the Cake

1. Unroll the Cake: Once the cake is completely cool, carefully unroll it. Gently peel off the kitchen towel or parchment paper that was used for rolling. If the cake sticks, carefully loosen it with an offset spatula.
2. Spread Caramel Cream: Evenly spread the caramel cream over the entire surface of the unrolled cake, leaving a small ½-inch border clear around the edges.
3. Re-roll the Cake: Starting from the same short end you initially rolled from, gently but firmly re-roll the cake. Try to keep it as tight as possible.
4. Garnish (Optional): If desired, sprinkle the top of the rolled cake with powdered sugar, drizzle with extra caramel sauce, add dollops of whipped cream, or sprinkle with chopped hazelnuts or walnuts.
5. Rest in Refrigerator: Place the finished caramel roll cake (seam-side down) on a serving platter or baking sheet. Cover loosely with plastic wrap and let it chill in the refrigerator for at least 2 hours. This resting period is crucial as it allows the cake to firm up, making it much easier to slice cleanly and enhancing the flavors.

5. Serving Suggestion

Serve the Caramel Roll Cake chilled. Slice it into ½-inch thick rounds with a sharp knife for a soft, light, and deliciously caramel-flavored indulgence. Enjoy!

Tips, Variations, and Storage

• Room Temperature Ingredients: Ensure your eggs, milk, cream cheese, and mascarpone are at room temperature. This helps create a smooth batter and prevents lumps in the cream.
• Don’t Overbake: Seriously, a slightly underbaked cake is better than an overbaked one for rolling. Overbaking leads to cracks.
• Preventing Cracks: Rolling the warm cake with a towel or parchment paper is key. Some minor cracks are normal and can be “glued” together with the filling.
• Chocolate Drizzle: Drizzle with melted chocolate (dark, milk, or white) for a chocolate-caramel combination.
• Nutty Crunch: Toast chopped pecans or walnuts and sprinkle them inside the cream filling before rolling for added texture.
• Coffee Kick: Add a teaspoon of instant espresso powder to the caramel sauce or cream cheese mixture for a coffee-caramel twist.
• Storage: Store the Caramel Roll Cake tightly covered in the refrigerator for up to 3-4 days. It tastes best when served chilled.

Quick Info

• Prep time: 30 minutes
• Cook time: 10-12 minutes (for sponge) + 15 minutes (for caramel)
• Chilling time: 2 hours minimum
• Total time: Approximately 2 hours 45 minutes
• Servings: 8-10 slices
• Cuisine: European, Dessert
• Course: Dessert