Wednesday, June 12, 2013

Salted Caramel Swiss Roll


Salted caramel sauce:
1/2cup caster sugar
1/2cup whipping cream
1tsp salt

3 egg (separated)
50g brown sugar (sift sugar first to get fine grain then weigh the amount require for the recipe)
52g cake flour
1/4tsp baking powder
1/4tsp vanilla paste
35g veg. oil

Salted Caramel Butter Cream:
100g unsalted butter
1tbsp icing sugar
3tbsp salted caramel sauce (you may add more)

Salted caramel sauce:
1. In saucepan melt sugar over medium low heat.
2. Once sugar melted and turn into golden brown liquid, remove from stove.
3. Carefully and slowly, pour whipping cream over caramelized sugar. (Be careful - the mixture will splatter and caramelized sugar will be harden. Don't worry!)
4. Return saucepan to stove with low heat, stir mixture until caramelized sugar melted and it turn smooth.
5. Lastly, stir in salt and remove from stove.
6. Set aside to cool. (Can prepare a day ahead, pour in an air tight bottle and store in fridge. Thaw caramel sauce to room temperature before use.)

1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift flour and baking powder together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute till combined.
7. Fold flour into meringue lightly in 3 portions until well blended.
8. Lastly fold oil into batter till combined.
9. Pour batter in prepared tray and smooth surface.
10.Bake in a preheated oven for 10mins.
11.Remove cake from tray and cool on a rack with the skin facing up.

Salted Caramel Butter Cream:
1. Beat butter and icing sugar till fluffy.
2. Add in salted caramel sauce and beat till combined.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread butter cream evenly on sponge. 
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.


DG said...

What a perfect roll! So rounding. Seeing yours, really made me want to roll too heheheh .... I've been so long never make swissroll, my baking list getting longer however I only have limited time to bake :( Really frustated :)

Happy Flour said...

Hi DG,

Thanks, come and roll together.
Same for me too. I have a long list to try out especially bread but too...many things to do for this june holiday. Nowadays I getting listless easily too should be my age is catching up.:( Sometime I just feel like sitting on the couch and do nothing, daydreaming.

adda syuhada said...


Anonymous said...

Harlo, Sandy here
1/2 = how many grams? How to measure in cups?

Happy Flour said...

Hi Sandy,

1/2 cup caster sugar is about 85g, 1/2 cup whipping cream is about 125ml. Use a measuring cup if you have one set of measuring cups, it come in difference sizes from 1/4 cup, 1/3 cup, 1/2cup, etc.

Anonymous said...

Hi, I made the caramel sauce, but why did it harden after I'm done cooking. If I put it in the fridge & bring it out tmr, will it soften up. Now it's hard like rock, I noticed you didn't add butter, does it make any diff?

Happy Flour said...

Hi Anonymous,

The caramel sauce shouldn't be harden. Did you stir till the caramelized sugar melted after the whipping cream was added? The caramel sauce will harden only when it is store in the fridge.