Vanilla Caramel Swiss Roll

A vanilla swiss roll with caramel filling has always been my favorite baked treat.  Such a versatile dessert, it can be transformed into many different flavor ideas.

Versatile Swiss Roll

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.  The longer you fold, the more the batter incorporates the egg, resulting in an unbelievable light and fluffy mixture.

How to make a Vanilla Swiss Roll

As soon as it comes out of the oven place your swiss roll cake 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. So it’s all about trial and error here…Some suggests that the cloth be damp, others don’t.

This recipe delivers a very fluffy cake, so be careful when handling it! It’s such a delicious treat – 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: 17
Rating: 4.12
You:
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: 17
Rating: 4.12
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 of cooked condensed milk - the caramel. Or any other filling you like. Roll again and cut in desirable pieces.
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Latest Comments

  1. Courtney January 29, 2018
    • Anina January 30, 2018
  2. Farah Khan August 8, 2020
    • Anina August 11, 2020

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