Our Caramel Glazed Swiss Cake Roll with a delectable Caramel Glaze features a light and airy sponge cake, filled with a creamy filling and fresh strawberry. The finishing touch is a luscious caramel glaze drizzled over the top, adding a rich and sweet caramel flavor. Each slice is a symphony of textures and flavors, making it a delightful treat for any occasion.
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💡Ingredients and Instructions
⭐ Cake Batter
- 50g (3 tbsp + 1 tsp) vegetable oil
- 50g (3 tbsp + 1 tsp) milk
- 5 egg yolks
- 55g (½ cup) cake flour
- 5 egg whites
- 5g (1tsp) lemon juice
- 50g (¼ cup) sugar
➡️
In a mixing bowl, mix vegetable oil and milk until combined. Add egg yolks and mix well to combine
Add cake flour and mix until incorporated
In another bowl, whisk 5 egg whites with lemon juice until foamy. Gradually add 50 grams of fine sugar, continuing to whisk until stiff peaks form. Then whisk for a couple of minutes at low speed to reduce the size of air bubbles in the meringue.
- Take a part of the meringue and gently fold it into the egg yolk batter. Then pour the mixed batter back into the remaining meringue. Gently fold from bottom to top until combined.
- Pour the batter into a lined 15''x10'' (38cm x 25.4cm) cake pan. Smooth the surface and tap a few times to release any air bubbles
- Bake at 300F (150c) for 30 mins
- After baking, let the cake cool on a rack without covering the top to allow the skin to dry out. Once cooled, trim the edges, and it's ready to be rolled.
⭐ Filling Cream
- 250g (1 cup) heavy cream
- 40g (3¼ tbsp) sugar
- 10 - 12 Fresh Strawberry
➡️
- Whip 150g heavy cream with 20g of sugar until soft peaks form.
⭐Caramel Glaze
- 60g (¼ cup) white sugar
- 10g (2 tbsp) water
- 80g (⅓ cup) heavy cream, room temp
- 20g (1½ tbsp) butter, room temp
- 30g (2 tbsp) chopped white chocolate
- 5g bloomed gelatine sheet
➡️
- Soak gelatine sheets in water for about 10 mins to bloom, then discard the excess water
- In a saucepan, combine sugar and water, covering the sugar completely, then cook at medium heat. Close the lid for a minute to prevent crystallization. Watch carefully as the mixture boils; it can quickly turn brown around the edges of the pan.
- Once the sugar turns golden in color, turn off the heat and carefully pour in room temperature heavy cream while whisking continuously to combine.
- Add butter to the mixture and whisk until everything is fully incorporated
- Continue whisking, add chopped white chocolate, bloomed gelatin and whisk until dissolved
- Allow the caramel to cool for about 5 -10 minutes then pour it over the rolled cake.
6 сен 2024
