Vanilla Caramel Swiss Roll

A vanilla swiss roll with caramel filling has always been my favorite baked treat.  Such a versatile dish, it can be transformed into many different flavor ideas. With the cake being a chocolate, vanilla, marble or mocha – the delight of this cake lies in the filling. From caramel, vanilla frosting, your favorite jam, chocolate cream, clotted cream, cream cheese; the potential of this versatile cake are never-ending!

This recipe I must add is quick and easy. At first I thought I would never get those egg whites folded into the batter, but the longer you fold, the more the batter incorporates the egg, resulting in an unbelievable light and fluffy mixture.

As soon as it comes out of the oven place your swiss roll face down on a  cloth sprinkled with castor sugar. I found that if the cloth is  damp, is tends to make the outside of your swiss roll very soggy and sticky.

This recipe delivers a very fluffy cake, when it is left to cool while it is rolled up; it tends to get sticky on the inside. I hope you find it as indulgent as I did!

Preheat your oven to 180 degrees Celsius and grease a flat oven pan. Can serve up to 12 people.

Vanilla Caramel Swiss Roll

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Vanilla Caramel Swiss Roll
An easy recipe for a vanilla swiss roll with caramel filling.
Votes: 4
Rating: 5
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Rate this recipe!
Prep Time 5 min
Cook Time 20 min
Servings
people
Ingredients
Prep Time 5 min
Cook Time 20 min
Servings
people
Ingredients
Votes: 4
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a mixing bowl, mix with an electric mixer on high, castor sugar and egg yolks until creamy.
  2. Add vanilla essence and mix. Add a little bit of water to the mixture.
  3. In a different mixing bowl, sift the flour, baking powder and salt.
  4. Add to the sugar and egg mixture and mix well.
  5. Beat the egg whites until stiff peaks.Fold the egg whites into the batter, adding the rest of the cold water.
  6. Fold until just incorporated. Pour batter into pan and bake for 20 min at 180 degrees Celsius.
  7. When it’s ready to come out the oven, prepare a kitchen cloth by sprinkling a layer of castor sugar.
  8. Tip the swiss roll face first onto the cloth. Roll quickly to set form.
  9. Unroll when it is still warm to add your filling Roll again and cut in desirable pieces.
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