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.