Description
This caramel swirl birthday cake roll is a light, fluffy sponge filled with whipped cream and luscious caramel, then rolled into a beautiful dessert centerpiece. Perfect for birthdays, celebrations, or any caramel lover’s delight.
Ingredients
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4 large eggs
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180 ml granulated sugar
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5 ml vanilla extract (or essence)
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250 ml cake flour (or all-purpose flour)
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5 ml baking powder
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1.25 ml salt
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60 ml icing sugar (for dusting)
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125 ml caramel sauce (or dulce de leche)
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Whipped cream (for filling and garnish)
Instructions
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Preheat oven to 175°C (350°F). Line a Swiss roll pan with parchment paper.
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In a large bowl, beat eggs, sugar, and vanilla extract until light and fluffy.
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In a separate bowl, sift flour, baking powder, and salt. Fold into the egg mixture gently.
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Pour the batter into the prepared pan and spread evenly.
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Bake for 10–12 minutes or until lightly springy to the touch.
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While hot, dust cake with icing sugar and flip onto a clean kitchen towel.
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Roll the cake with the towel from the short end and let it cool completely.
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Unroll the cake, spread whipped cream inside, and drizzle with caramel sauce.
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Roll the cake back up (without the towel) and transfer to a serving plate.
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Drizzle with additional caramel sauce and refrigerate for at least 1 hour before serving.
Notes
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Use dulce de leche for a richer, thicker caramel layer.
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Ensure the cake is fully cooled before adding whipped cream to prevent melting.
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Store in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American