The Caramel Cream Cake Roll is a soft, fluffy sponge cake filled with whipped cream and drizzled with rich caramel sauce. Decorated with sprinkles, it’s a festive and indulgent dessert perfect for special occasions.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 1 hour
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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- 3/4 cup all-purpose flour
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 4 oz cream cheese (optional for stability)
- 1/3 cup caramel sauce
- Sprinkles (optional for decoration)
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until thick and pale. Add vanilla extract.
- Sift flour, baking powder, and salt together and gently fold into the egg mixture.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10–12 minutes or until the cake springs back when touched.
- While warm, roll the cake in the parchment paper or a towel dusted with powdered sugar. Let cool completely.
- In a mixing bowl, whip the cream, powdered sugar, and cream cheese (if using) until stiff peaks form.
- Unroll the cake, spread the whipped cream evenly, and gently roll it back up.
- Drizzle with caramel sauce and decorate with sprinkles before serving.
Notes
- Roll the cake while warm to prevent cracking.
- Use cream cheese or gelatin to stabilize the whipped cream.
- Store in the fridge due to the whipped cream filling.
- Can be made ahead and even frozen before decorating.
- Customize with different fillings like chocolate ganache or fruit preserves.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
Find it online: https://tastyera.com/19361-2/