Chocolate Caramel Swiss Roll
A deliciously moist and fluffy chocolate cake roll that is generously filled with vanilla whipped cream and gooey caramel. Top with even more caramel for an extra indulgent swiss roll!
Servings: 10 - 12 slices
Calories: 297kcal
Ingredients
For the Cake
- 4 large eggs separated, room temperature
- ¾ cup (150g) caster/granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup (60g) Greek-style yogurt
- 1 cup (125g) cake flour*
- 1 teaspoon baking powder
- ¼ cup (25g) cocoa powder
- ¼ teaspoon salt
For the Filling
- 1 ½ cups (360ml) double/heavy cream
- ¾ cup (90g) icing/powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (150g) Dulce de leche or Carnation caramel plus extra for drizzling
Instructions
For the Cake
- Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch rimmed baking tray, and line the base with parchment paper.
- In a large bowl, whisk together the egg yolks and 1/2 cup (100g) sugar.
- Whisk in the vanilla and yogurt.
- Add the flour, baking powder, cocoa powder, and salt, and whisk until combined.
- Add the egg whites and remaining 1/4 cup (50g) sugar to a separate large bowl. Using a handheld or stand mixer fitted with the whisk attachment, beat until stiff peaks form.
- Add 1/4 of the meringue to the chocolate batter and whisk until combined. Gently fold in the remaining meringue in thirds until fully combined.
- Pour the batter into the prepared pan and spread out evenly. Shuffle the pan to level out the batter, and tap on the counter a few times to pop any air bubbles.
- Bake for 12 - 14 minutes or until the cake springs back when lightly pressed, and is pulling away from the sides of the pan.
- Immediately invert the cake onto a tea towel dusted with cocoa powder or icing sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end.
- Allow to cool completely on a wire rack.
For the Filling
- Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream, icing sugar, and vanilla until stiff peaks form.
- Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake.
- Spoon the caramel randomly all over the filling (you don't have to use all of it), and use a knife or toothpick to swirl the two together.
- Re-roll without the tea towel. Wrap tightly in clingfilm and refrigerate for at least 2 hours. Drizzle with extra caramel, and serve.
Notes
Make sure the cake is HOT straight from the oven before rolling. The cooler the cake, the more likely cracks will form whilst rolling.
*Make your own cake flour! Measure out 1 cup (125g) of plain/all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour/cornstarch. Sift well.
Make ahead: Prepare the cake as instructed, and refrigerate the rolled up cake (with towel) for up to 1 day before filling and serving.
Storage: Prepared cake roll, with filling, freezes well for up to 2 - 3 months. Thaw overnight in the fridge before slicing and serving.
Leftover cake can be stored, covered tightly, in the fridge for up to 3 days.
Nutrition
Serving: 1slice | Calories: 297kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 108mg | Sugar: 27g