Imagine a dessert that combines the rich, velvety texture of chocolate sponge with the irresistible allure of salted caramel - a Swiss roll so divine, it'll make your dessert dreams come true! This show-stopping treat is not just a cake, it's a culinary masterpiece that promises to elevate your baking skills and impress even the most discerning sweet tooth. Get ready to embark on a delicious journey that transforms simple ingredients into a mouthwatering work of art that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup salted caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper, allowing some overhang on the sides for easy removal.
- In a large mixing bowl, beat eggs and granulated sugar using an electric mixer on high speed for 5-7 minutes until the mixture becomes pale, thick, and forms ribbons when the beater is lifted.
- Sift together all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter. Mix until just combined.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to ensure an even thickness.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- While the cake is still hot, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper.
- Starting from the short end, roll the cake with the towel, creating a spiral. Allow the cake to cool completely in this rolled position, which helps prevent cracking.
- Whip the heavy cream until stiff peaks form, creating a light and fluffy filling.
- Carefully unroll the cooled cake and spread a layer of salted caramel sauce, followed by the whipped cream.
- Re-roll the cake carefully, this time without the towel, seam-side down. Refrigerate for at least 1 hour to set.
- Before serving, dust with additional powdered sugar and drizzle extra salted caramel sauce on top. Slice and serve chilled.
Tips
- • Room temperature eggs are crucial for achieving maximum volume when beating • Be gentle when folding flour to maintain the cake's airy texture • Use a kitchen towel dusted with powdered sugar to prevent sticking when rolling • Ensure the cake is completely cool before adding filling to prevent melting • Chill the rolled cake for at least an hour to help it hold its shape • For a picture-perfect presentation, use a sharp knife when slicing • Don't overmix the batter - this can lead to a tough, dense cake • Check your oven temperature with a separate thermometer for consistent baking results
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 120mg
