Description
A festive and impressive dessert featuring a light vanilla sponge cake rolled with a rich cream cheese filling and swirled with a sweet, homemade caramel sauce.
Ingredients
Scale
For the Crust:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar for dusting
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 cup prepared caramel sauce, plus more for swirling
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and pale. Gradually beat in the 3/4 cup granulated sugar and vanilla. Gently fold in the flour, baking powder, and salt until just combined. Spread batter evenly into the prepared pan.
- Bake for 10-12 minutes or until the cake springs back when lightly touched. Immediately turn the cake onto a kitchen towel dusted with the 1/4 cup of powdered sugar. Carefully peel off the parchment paper. Roll up the cake in the towel, starting with a short side. Cool completely on a wire rack.
- For the filling, beat the softened cream cheese and 1/2 cup powdered sugar until smooth. In a separate bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well blended.
- Unroll the cooled cake. Spread the cream cheese filling evenly over the cake, then drizzle with the 1/2 cup of caramel sauce. Gently re-roll the cake without the towel. Place seam-side down on a serving platter. Drizzle the top with additional caramel sauce to create a swirl pattern. Refrigerate for at least 1 hour before serving.
Notes
You can customize the seasonings to taste.