Butterscotch Cream Roll-Up Cake
This lovely and light cake filled with the heavenly butterscotch is like kisses from heavenly angels. Comforting caramel mingles with fluffy clouds of whipped cream and cake.
The following recipe is adapted from Vintage Cakes by Julie Richardson.
Butterscotch Sauce:
1/3 cup unsalted butter
1 cup firmly packed brown sugar
1 cup heavy cream
1 tablespoon whiskey
1 ½ vanilla extract
½ teaspoon salt
Cake:
1 cup sifted cake flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup canola oil
4 egg yolks at room temperature
¼ cup water
1 teaspoon vanilla extract
6 egg whites, at room temperature
¼ teaspoon cream of tartar (I used ½ a teaspoon)
Cream Filling & Frosting:
1 ½ cups cold heavy cream
A generous ½ cup of toasted sliced almonds
Butterscotch Sauce:
Melt the butter in a pan over medium heat. Add the brown sugar, stir with a wooden spoon (or heatproof spatula.) Keep stirring. The consistency will change from a sand texture to a deep liquid. Let the mixture simmer for about 3 minutes. (Keep stirring!) Whisk in the cream. Allow the sauce to boil while whisking intermittently. (About 8 minutes.) Take the pan off the stove. Cool for a couple of minutes. Whisk in the whiskey, vanilla and salt. Refrigerate.
Cake:
Preheat an oven to 325.
Spray two 9 x 12 pans or a 12 x 16 inch jelly roll pan with baking spray. Cover with parchment paper. Spray again.
In a large bowl, sift in the flour, sugar, baking powder and salt. (Yes, the flour is sifted twice for this cake.)
In another bowl, lightly beat together the egg yolks, oil, water and vanilla. Add the mixture to the dry ingredients. Briskly stir with a spatula until a smooth batter is seen.
With a mixer, beat the egg whites. (The whisk attachment works best.) When a sea foam looking bubbles arise, add a pinch of salt. Keep beating until soft peaks emerge. Pour in the sugar. Keep beating until glossy, stiff egg whites appear.
Gently add 1/3 of the egg whites into the cake batter. Carefully combine the rest of the meringue mixture into the batter.
Pour thin layers of batter (about 1/3) into each 9 x 12 pan. (There will be some batter left over to make cupcakes.) If using a 12 x 16 inch pan, use the entire contents of the bowl.
Bake for 28 minutes for the 2 pans. 20 minutes for the larger pan. When the cakes are a very light golden brown and spring back when touched, they are ready. Cool.
Cream Filling & Frosting:
In a bowl that has been left in the freezer overnight, beat the cream and 1 cup of the cold butterscotch sauce.
Cake Construction:
Slather filling and toasted almonds atop the cake.
For a single roll-up: Starting at the skinny end of the pan, gently roll the cake up. Use the parchment paper as a guide so the actual cake is not touched.
For a multi-layered roll-up: Before frosting the tops of the cake, cut the cake into four equal strips. Next, smooth the cream filling and almonds on top. Take the first strip and roll. Add the second strip around the first roll. (Essentially a cake rose is created.) Tuck the third strip around the second. And the fourth strip around the third strip.
Frost the outsides of the rolls and garnish with almonds.