Caramel & Jam Swiss Roll
User Reviews
4.9
-
Prep Time
1 hr 30 mins
-
Cook Time
15 mins
-
Additional Time
2 hrs
-
Total Time
3 hrs 45 mins
-
Servings
12 servings
-
Course
Dessert
-
Cuisine
Swiss, International
Caramel & Jam Swiss Roll
Description
The Caramel & Jam Swiss Roll recipe produces a delicate sponge by whipping eggs with sugar and a pinch of salt until tripled in volume, gently folding in flour and oil, then baking it thin and soft. Once baked, the sponge is rolled in a towel while warm to prevent cracking.
The filling combines a homemade caramel cream made by melting sugar to a golden caramel and blending it with cooking cream, butter, and mascarpone, delivering a creamy, rich texture balanced by the lightness of the sponge. Sugar-free jam adds a subtle fruity note between the sponge and caramel layers before the Swiss roll is carefully re-rolled and chilled. This assembly creates a moist, tender cake with layers of smooth caramel, sweet jam, and soft sponge.
Ideal for dessert or teatime, this roll offers a refined flavor pairing with a bright jam contrast, complementing the richness of the caramel mascarpone cream inside.
Ingredients
Sponge:
- 4 egg large
- 5 tbsp sugar
- 2 tbsp neutral cooking oil generic cooking oil
- 5 tbsp flour
- salt a pinch
Filling:
- 1/2 jam sugar-free
- 80 g sugar
- 2 tbsp water
- 100 ml cooking cream
- 30 g butter
- 250 g mascarpone
Decoration:
- 50 g sugar
- 2 tbsp water
- 100 ml water
- 100 ml cooking cream
- 4 g gelatin
- 3 tbsp water cold
Instructions
Sponge:
- Using a mixer, combine the eggs with a pinch of salt and the sugar until they triple in volume. Add the oil and mix for another 10 seconds. Turn off the mixer. Incorporate the flour with gentle upward movements.
- Preheat the oven to 180 °C (350 °F). Line a large baking tray with parchment paper. Pour the mixture into the tray and level it. Bake for 15 minutes. When ready, flip it out onto a clean towel. Roll out the towel while the cake is hot. Leave the roll to cool.
Caramel cream:
- Place the sugar together with the water in a thick-bottomed pan over medium heat. Let the sugar melt and boil until it turns a golden color. Turn off the heat and add the cooking cream. Stir vigorously to homogenize the mixture. Incorporate the butter and mascarpone. Leave the cream to cool for half an hour.
- Gently unroll the sponge roll. Spread the whole sheet with Dalfour berry jam. Leave to rest for 10 minutes. Put the caramel cream on top of the jam and start rolling, carefully. Refrigerate the roll and prepare the icing.
Icing:
- Place the sugar together with two tablespoons of water in a thick-bottomed pan over medium heat. Let the sugar melt and simmer until it turns a golden brown. Turn off the heat and add the cooking cream. Stir well. Add the rest of the water and heat up the mixture over low heat. When the mixture is homogeneous and hot, set aside.
- Hydrate the gelatin in cold water. After 5 minutes, add it to the icing and stir well to distribute it evenly. Leave the icing to harden. When it reaches a slightly viscous consistency, pour it over the roll. Sprinkle almond flakes and edible roses on top.
- Refrigerate the roll for 2-3 hours. Portion it to your liking and share it with your loved ones.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
