This Caramel Roll Cake is a sumptuous dessert featuring a light and airy sponge cake rolled with a rich mascarpone cream filling and topped with a smooth caramel glaze. The cake batter is made by combining milk, oil, and cake flour with separated egg yolks and whites, the latter being whipped with lemon juice and sugar to create a fluffy meringue. The cake is baked to perfection, cooled, and then spread with a mixture of mascarpone cheese, sugar, and whipped cream. Rolled into a tight log and refrigerated, the cake is then coated with a homemade caramel glaze made from sugar, water, heavy cream, butter, white chocolate, and gelatine, creating an elegant and indulgent finish.
Why You’ll Love This: The combination of the soft sponge, creamy filling, and caramel glaze makes this cake a delightful treat for any occasion. The caramel glaze adds a touch of sophistication and a rich, buttery flavor that perfectly complements the lightness of the cake.
Perfect Occasion: Ideal for special occasions like birthdays, anniversaries, or as an elegant dessert for dinner parties. It also makes a great weekend baking project or a show-stopping addition to a dessert buffet.
Decoration Tips: Once glazed, you can garnish the cake with a sprinkle of sea salt, crushed nuts, or chocolate shavings for added texture and flavor. Serve slices with a dollop of whipped cream or a drizzle of extra caramel sauce for added decadence.
Ingredients:
- 40ml Milk
- 30ml Oil
- 50g Cake Flour
- 3 Eggs (separated)
- 2g Lemon Juice
- 50g Sugar
- 100g Mascarpone Cheese
- 38g Sugar
- 250g Whipping Cream
For Caramel Glaze:
- 60g White Sugar
- 10ml Water
- 80g Heavy Cream
- 20g Butter
- 30g White Chocolate
- 5g Gelatine
Instructions:
- Mix milk and oil, then add sifted cake flour.
- Blend in egg yolks.
- Whip egg whites with lemon juice, adding sugar gradually until stiff peaks form.
- Fold 1/3 of the meringue into the batter, then add the rest and mix well.
- Pour into a 28×28 cm pan and bake at 170°C (338°F) for 25 minutes.
- Cool the cake, then spread with a mixture of mascarpone cheese, sugar, and whipped cream.
- Roll the cake, chill for 1 hour.
- For the caramel glaze, cook sugar and water until caramelized, then add cream, butter, and white chocolate. Add softened gelatine, and pour over the chilled cake.
- Refrigerate for 3 hours.
Enjoy this Caramel Roll Cake, a luxurious dessert with a perfect balance of flavors and textures, sure to impress and delight.
Enjoy!
