Caramel Swirl Birthday Cake Roll Recipe

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Description:

This Caramel Swirl Birthday Cake Roll features a soft, airy sponge cake filled with a luscious caramel filling and whipped cream, all rolled up into a stunning, spiral-shaped dessert. It’s perfect for birthdays or any celebration. The caramel flavor is rich and complements the light cake perfectly, making each bite a delightful experience.

Ingredients:

For the Cake:

  • 4 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60ml) warm water
  • 1 tbsp vegetable oil (optional, for extra moisture)

For the Caramel Filling:

  • 1/2 cup (120g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For the Whipped Cream Filling:

  • 1 1/2 cups (360ml) heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

For the Decoration:

  • Caramel sauce (store-bought or homemade)
  • Whipped cream (optional)
  • Chopped nuts (optional, such as pecans or walnuts)

Instructions:

1. Prepare the Sponge Cake:

  • Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan (or similar sized pan) and line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed until thick, pale, and fluffy, about 5-7 minutes. The mixture should form ribbons when the beaters are lifted.
  • Stir in the vanilla extract and warm water, then add the dry ingredients gradually, folding them in gently with a spatula to avoid deflating the batter.
  • Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center and a toothpick comes out clean.
  • Once baked, immediately remove the cake from the oven and invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper, then roll the cake up in the towel, starting from one short end. Let it cool completely, seam-side down, for about 30 minutes.

2. Make the Caramel Filling:

  • While the cake is cooling, prepare the caramel filling. In a medium saucepan, melt the butter over medium heat.
  • Stir in the brown sugar, heavy cream, and salt. Bring the mixture to a gentle simmer, stirring constantly. Let it simmer for about 2-3 minutes until the caramel thickens slightly.
  • Remove from heat and stir in the vanilla extract. Let it cool to room temperature before using.

3. Prepare the Whipped Cream Filling:

  • In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract using an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip the cream—it should be fluffy but not stiff.

4. Assemble the Cake Roll:

  • Once the sponge cake has cooled, carefully unroll it from the towel.
  • Spread a thin layer of whipped cream over the cake, leaving a small border around the edges.
  • Drizzle about 1/4 cup of the caramel sauce over the whipped cream, then swirl it gently with a knife to create a marbled effect.
  • Carefully roll the cake back up, starting from one short end, making sure to keep the roll tight but not too tight to avoid cracking the cake.

5. Decorate:

  • Once the cake is fully rolled, place it seam-side down on a serving platter.
  • Drizzle more caramel sauce over the top and sprinkle with chopped nuts if desired. You can also pipe extra whipped cream along the edges for decoration.
  • If you want a more elegant look, you can use a piping bag to create small rosettes of whipped cream along the edges.

6. Chill and Serve:

  • Refrigerate the cake roll for about 30 minutes to 1 hour to allow the filling to set and the flavors to meld.
  • Slice carefully into 1-inch wide slices and serve chilled.

Tips for Success:

  • Even Rolling: When rolling the cake, go slowly and gently to prevent cracks. If your cake cracks a little, you can cover it with extra whipped cream or caramel sauce.
  • Sponge Cake Tips: Make sure your eggs and sugar are well-beaten to get the right airy texture for the cake. The batter should be light and airy, so fold in the dry ingredients carefully to avoid deflating it.
  • Caramel Flavor: You can make your own caramel sauce from scratch or use store-bought, but homemade caramel adds an extra richness and depth to the flavor.
  • Chill Before Serving: This cake is best served chilled to allow the whipped cream and caramel to set.

Recommendations:

  • Storage: Store any leftover cake roll in an airtight container in the refrigerator for up to 3 days. The cake will remain soft, but the whipped cream may lose some of its fluffiness after a day.
  • Make-Ahead: The cake and caramel filling can be made in advance, and the cake can be assembled the day before serving. Just refrigerate overnight and add the finishing touches before serving.

Nutritional Information (per slice, assuming 10 slices):

  • Calories: 320 kcal
  • Protein: 3g
  • Carbs: 41g
  • Fiber: 1g
  • Sugar: 30g
  • Fat: 18g
  • Saturated Fat: 11g
  • Cholesterol: 80mg
  • Sodium: 60mg

(Note: Nutritional values are approximations and will vary based on ingredients and serving sizes.)

This Caramel Swirl Birthday Cake Roll is sure to impress at any celebration. It’s a beautiful, indulgent treat that combines the best of sponge cake, caramel, and whipped cream, all rolled into a deliciously decadent dessert! Enjoy!

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