Caramel Swiss roll
A vanilla swiss roll with caramel filling has always been my favorite baked treat. Such a versatile dish, it can be transformed into many different flavor ideas. With the cake being a chocolate, vanilla, marble or mocha – the delight of this cake lies in the filling. From caramel, vanilla frosting, your favorite jam, chocolate cream, clotted cream, cream cheese; the potential of this versatile cake are never-ending!
This recipe I must add is quick and easy. At first I thought I would never get those egg whites folded into the batter, but the longer you fold, the more the batter incorporates the egg, resulting in an unbelievable light and fluffy mixture.
As soon as it comes out of the oven place your swiss roll face down on a DAMP cloth sprinkled with castor sugar. I found that if the cloth is too damp, is tends to make the outside of your swiss roll very soggy and sticky.
Rolling it up while it’s hot is a good idea to keep the form of your swiss roll. However don’t leave it to cool this way, roll it open again when it is still warm, for it to cool while open. This recipe delivers a very fluffy cake, when it is left to cool while it is rolled up; it tends to get sticky on the inside. I hope you find it as indulgent as I did!
Caramel Swiss roll
Preheat your oven to 350 F and grease a flat oven pan. Can serve up to 6 people. ( 2 slices each people)
- 1 cup castor sugar
- 4 eggs, separated
- 1 teaspoon vanilla essence
- 1 cup of flour
- 2 teaspoons baking powder
- A pinch of salt
- ¼ cup of cold water
- Castor sugar for frosting
- Cooked condensed milk / caramel sauce for filling or any filling you desire for that matter.
In a mixing bowl, mix with an electric mixer on high, castor sugar and egg yolks until creamy. Add vanilla essence and mix. Add a little bit of water to the mixture.
In a different mixing bowl, sift the flour, baking powder and salt.
Add to the sugar and egg mixture and mix well.
Beat the egg whites until stiff peaks.
Fold the egg whites into the batter, adding the rest of the cold water.
Fold until just incorporated. Pour batter into pan and bake for 20 min.
When it’s ready to come out the oven, prepare a damp cloth by sprinkling a layer of castor sugar.
Tip the swiss roll face first onto the cloth.
Roll quickly to set form.
Unroll when it is still warm to add your filling
Roll again and cut in desirable pieces.