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Sweet N Salty Caramel Rolls Recipe

Photo source: Grandmother's Kitchen

A light moist sponge cake recipe rolled with salted buttercream caramel.

Ingredients

Sponge Cake
3 eggs, separated
4 Tablespoons brown sugar, sifted
1/2 cup cake flour, packed down
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
2 1/2 Tablespoons vegetable oil

Salted Caramel Sauce
1/2 cup granulated sugar
1/2 cup cream
1 teaspoon salt

Salted Caramel Butter cream
1/2 cup unsalted butter
1 Tablespoon confectionersí sugar
3 Tablespoons salted caramel sauce (from above)

Directions

Cake

Preheat oven to 400 degrees F.

Line an 11 x 7 inch jelly roll pan with parchment paper and grease with butter. Lightly dust with flour.

In a bowl sift flour and baking powder. Set aside.

In another mixing bowl, whisk egg whites with electric mixer until frothy. Gradually add in sugar until stiff peaks form.

On medium speed, gradually add in egg yolks. Whisk for another minute until combined.

Fold flour into meringue in 3 portions until well blended.

Lastly, fold oil into batter until well combined.

Pour batter into prepared baking tray and smooth surface. Bake for 10 minutes, or until a toothpick inserted comes out clean.

Remove cake and place on rack to coolwith skin facing up.

While the sponge cake is still warm, use a clean tea towel, leave the parchment paper on and roll up the cake into a roll,

lengthwise. Leave sit while you prepare the filling.

Caramel Sauce

Melt sugar over medium low heat in saucepan

When it turns a golden brown liquid, remove from stove and be very careful not to burn.

Carefully and slowly pour cream over caramelized sugar.

Return saucepan to stove with low heat, stir mixture until caramelized sugar melts and is smooth.

Stir in salt and remove from stove. Set aside to cool.

Salted Caramel Butter Cream

Beat butter and confectionersí sugar until light and fluffy.

Add in 3 tablespoons of salted caramel sauce and beat till combined.

Assembly

Take the rolled up sponge cake and gently unroll.

Spread the butter cream evenly onto the sponge with a

spatula. Re-roll the cake, removing the parchment paper as you go. Place the roll in the fridge. Remove, slice and serve.

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