Caramel Crunch Swiss Roll
 
 
Caramel crunch Swiss roll made with a caramel-infused whipped cream, light and airy Chinese sponge cake, and a buttery toffee crunch on top.
Yield: 8-10 servings
Ingredients
For the Chinese Sponge Cake
  • ¾ cup + 2 tbsp (100 g) cake flour
  • 2 tbsp (20 g) cornstarch
  • 1 tsp baking powder
  • pinch of salt
  • 6 large eggs, separated
  • ½ cup (100 g) sugar, divided
  • ¼ tsp cream of tartar
  • ⅓ cup (65 g) canola oil
  • 1 tsp vanilla extract
For the Caramel Cream Filling
  • 2 cups heavy cream
  • ¼ cup salted caramel
  • ¼ cup (30 g) powdered sugar
  • pinch of salt
For the Toffee Topping
  • ½ cup (100 g) sugar
  • ½ tsp coarse sea salt
  • 4 tbsp unsalted butter, cut into small cubes
Instructions
For the Chinese Sponge Cake
  1. Heat oven to 350F. Line a baking sheet with parchment paper.
  2. In a medium bowls, whisk together the cake flour, cornstarch, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until foamy, about 1-2 minutes. Add in ¼ cup (50 g) of the sugar and the cream of tartar. Increase the speed to medium high and whisk until stiff glossy peaks form, about 5-7 minutes.
  4. Meanwhile, add the remaining ¼ cup (50 g) of sugar to the egg yolks in a large bowl. Add in the canola oil and vanilla. Whisk for 3 minutes, or until pale and smooth.
  5. Once the egg whites are whipped, scoop about 1 cup of the egg white mixture into the egg yolk mixture and mix until fully incorporated. Add the remaining egg whites into the yolks in three additions, alternating with the flour mixture, and folding gently to not deflate the egg whites too much.
  6. Pour the batter onto the prepared baking sheet and gently smooth into an even layer that reaches to the edges of the sheet pan. Bake until set and golden brown, about 10-12 minutes.
  7. Allow the cake to cool for 10 minutes. Run an offset spatula around the edges of the pan to release the cake. While still warm, gently roll the cake with the short side facing you into a spiral log. Let rest for 10 more minutes. Unroll and allow to cool completely.
For the Caramel Cream Filling
  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream to soft peaks. Add in the salted caramel, powdered sugar, and salt then mix until medium-stiff peaks form. Refrigerate until ready to assemble.
For the toffee topping
  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Combine the sugar and salt in a medium saucepan. Heat over medium heat until the sugar melts and turns a light amber color. Stir in the butter, mixing to combine. Continue cooking until the mixture reaches 285F on an instant thermometer.
  3. Pour the caramel onto the prepared baking sheet and quickly spread into an even layer. Allow to harden at room temperature for 30-45 minutes, then break it into small pieces.
To assemble
  1. Using an offset spatula, spread about ⅔ of the caramel cream filling onto the cake in an even layer. Roll up the cake as tightly as possible with the short side facing you. Place the cake seam side down on a piece of parchment paper or serving plate. Refrigerate until firm, about 30 minutes to 1 hour. Frost with the remaining whipped cream and sprinkle with the toffee pieces. Serve immediately.
Notes
Adapted from Mooncakes and Milk Bread
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/01/caramel-crunch-swiss-roll.html