Salted Caramel Roll Cake
A cake with rich amber glaze over moist cake layer and caramel flavored cream filling.
This salted caramel roll cake was a hit amongst my friends when I served it last Autumn. It’s super delicious people can’t get enough of it. Edible gold leaf makes it all that more glamorous!
I promise this recipe renders the kind of caramel with perfect balance of salt and burnt sugar that will surely bring a smile on your face!
超好吃的焦糖海鹽蛋糕卷大家一定要試試唷～ 幸福到飛起！
Baking sheet size: 15” x 10” (38 x 25cm)
Ingredients:
For Roll Cake:
65g cake flour
15g unsalted butter
35g milk
Yolk Mixture:
6 egg yolks
12g granulated sugar
20g honey
Egg White Mixture:
5 egg white
60g granulated sugar
Caramel Cream Filling:
70g granulated sugar
½ tsp salt
60g heavy cream (A)
230g heavy cream (B)
Salted Caramel Glaze:
200g granulated sugar
250g heavy cream
100g butter
½ tsp salt
6g gelatin powder
1 tbsp water
Instructions:
Cake
1. Preheat oven to 320°F /160°C. Line a baking sheet with parchment paper.
2. Mix together egg yolk, sugar, honey in a bowl. Place the bowl in another bowl filled with hot water, continue beating until egg yolk mixture reaches 98.6°F (37°C). Remove from hot water.
3. Keep on beating the yolk mixture till batter thickens, turns pale yellow, and falls in ribbon-like trail that doesn’t disappear quickly.
4. Put milk and unsalted butter in a small bowl. Microwave for 20 seconds till butter melts. Alternatively, place the small bowl in the hot water bath to melt butter slowly.
5. In a clean bowl, beat egg whites in high speed until foamy, add sugar in 3 equal parts. Keep beating till stiff peak. Continue beating in low speed to break big bubble and get an even smoother texture.
6. Add half of the egg white into the yolk mixture, beat in low speed or use hand whisk to mix well.
7. Sift in cake flour and gently fold the batter till fully incorporated. Add the rest of the egg white and keep folding to mix well.
Steps 5-7
8. Mix a dollop of batter into melted butter, then add the butter mixture back in the main batter. Keep folding the batter gently to mix evenly and achieve smooth texture.
9. Pour the batter into the baking sheet. Smooth the top with a bench scraper or a spoon. Pound the baking sheet a few times on hard surface reduce big bubbles.
10. Bake in oven for 18-20 minutes until the cake passes the toothpick text. (Insert a toothpick in the middle of the cake, if it comes out clean, means the cake is ready).
11. Remove the cake from pan and onto a cooling rack with sides of parchment paper peeled down to cool.
Caramel Cream Filling
1. Melt sugar in a sauce pot over low heat. Do not stir. When the sugar melts and turns into brown caramel, turn off the heat.
2. Add salt in heavy cream (A). Pour the cream slowly into caramel in sauce pot. Stir to mix well. Be careful of the steam and possible splashing. Wear kitchen glove if needed.
3. Strain the caramel sauce through a sieve into a bowl, set aside.
4. In a chilled bowl, and preferably over some ice in a larger bowl. Whip heavy cream (B) with caramel sauce on high speed until stiff peak. Careful not to over beat the cream. Slow down the speed if you feel it’s nearly stiff state. Store in refrigerator for cake assembly.
Assemble the Cake
1. Cover the baked side (brown side) of the cake with a large piece of parchment and flip the cake over, peel off the parchment that baked with the cake.
2. Slice the cake diagonally on a shorter end to get a diagonal face. This will allow a smoother closing when rolling the cake up. Make three light score on cake surface about ½” apart from the straight end of the cake (for easier rolling).
3. Dollop the whipped caramel cream onto the cake. Use an offset spatula to spread the caramel cream over the entire cake. Put slightly more cream on the half closer to straight short end, not diagonal end.
Steps 2-3
4. Lift the parchment paper (with the help of a rolling pin) to roll up the cake from the straight end. Use the parchment paper to gently push the roll so it’s taut. Seam side down.
5. Wrap the cake tight with parchment paper, use tape if needed. Can wrap another layer using plastic wrap. Refrigerate for at least 2 hours to set the filling and cake.
Salted Caramel Glaze
1. Melt sugar with 1 tbsp water in a deep sauce pot over medium heat. Avoid stirring to prevent crystallization.
2. When syrup starts to change color (light brown), adjust to low heat. Remove the pot from heat when syrup stats turning caramel/ brown color.
3. Add butter at room temperature. Mix well.
4. Add salt, heavy cream and gelatin powder. Be careful of bubbling effect when heavy cream being added to the hot syrup. Keep stirring until everything is incorporated and smooth texture. Set aside to cool off to room temperature (below 104°F /40°C).
5. Pour the salted caramel sauce over the roll cake evenly. Transfer the cake to a clean dish and refrigerate for 1 hour to set the glaze.
6. Recommend to serve in thick (1.5”/3.8cm) slices. Enjoy!
