🍮 Caramel Cream Roll Cake
Ingredients
For the Sponge Cake:
¾ cup (90g) all-purpose flour
1 tsp baking powder
¼ tsp salt
4 large eggs (room temp)
½ cup (100g) granulated sugar
2 tbsp brown sugar
1 tsp vanilla extract
2 tbsp milk
For the Cream Filling:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
1 cup (120g) powdered sugar
1 tsp vanilla extract
For the Caramel Sauce:
1 cup (200g) granulated sugar
6 tbsp unsalted butter
½ cup (120ml) heavy cream
Pinch of salt
For Decoration:
Cocoa-dusted truffles or small chocolate balls
Cocoa powder and powdered sugar for dusting
Instructions
Make the Sponge Cake:
Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
Beat eggs and sugars together until pale and fluffy (about 5 minutes).
Add vanilla and milk.
Gently fold in sifted flour, baking powder, and salt.
Spread evenly in the prepared pan. Bake 12–14 minutes until lightly golden and springs back when touched.
Roll the Cake:
While warm, turn cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment.
Roll cake gently with towel (short side in). Let it cool completely rolled up.
Make the Filling:
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy.
Prepare Caramel Sauce:
Heat sugar in a saucepan over medium heat, stirring until melted and amber-colored.
Add butter and stir until combined. Slowly pour in cream (careful, it will bubble).
Add a pinch of salt and stir smooth. Let cool slightly.
Assemble:
Carefully unroll cooled sponge. Spread cream filling evenly.
Roll it back up