Caramel Sea Salt Cake Roll with Mocha Chocolate Base

To make a caramel sea salt cake roll with a mocha chocolate base, start by emulsifying coffee liquid, cocoa powder, and corn oil. Sift in low-gluten flour and mix well. Separate egg whites and yolks, then combine them into the batter. Beat the egg whites with sugar until stiff peaks form. Fold the meringue into the batter, bake at 160 degrees Celsius for 20 minutes, and let it cool. For the filling, whip together caramel sea salt sauce, condensed milk, and cream. Spread it on the cooled cake, roll it up, and refrigerate to set before decorating.

If you're looking for dietary substitutions for the caramel sea salt cake roll, you can use egg substitutes like flaxseed meal or applesauce for the eggs. For a gluten-free version, replace low-gluten flour with a gluten-free flour blend. You can also use coconut cream instead of whipping cream for a dairy-free option, and opt for a sugar substitute if you're watching your sugar intake.

To store the caramel sea salt cake roll, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it. Just make sure to wrap it well and place it in an airtight container. Thaw it in the refrigerator before serving.

The caramel sea salt cake roll pairs beautifully with a variety of desserts. Consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries, such as strawberries or raspberries, add a nice tart contrast to the sweetness. You could also include a rich chocolate sauce or a drizzle of extra caramel sea salt sauce for an indulgent touch.

Yes, you can make the caramel sea salt cream ahead of time! Whip the cream, caramel sea salt sauce, and condensed milk together, then store it in an airtight container in the refrigerator for up to 2 days. Just give it a quick whip before using it to fill your cake roll to ensure it’s fluffy and spreadable.