A delightful chocolate caramel Swiss roll, perfect for dessert or a sweet treat.
Ingredients
Cake
- 3eggs
- 100gsugar
- 75gflour
- 25gcocoa powder
Filling
- 200gcaramel sauce
- 250gwhipped cream
Nutrition (per serving)
Calories
245.6kcal (12.28%)
Protein
1.6g (3.12%)
Carbs
42.3g (15.36%)
Sugars
28.8g (57.5%)
Healthy Fat
1.9g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
How to make Chocolate Caramel Swiss Roll
Prepare the Cake
Preheat the oven to 180°C (350°F).
Beat the eggs and sugar together until light and fluffy.
Sift in the flour and cocoa powder, then gently fold into the egg mixture.
Spread the batter evenly onto a lined baking tray.
Bake for 10-15 minutes until the cake is springy to the touch.
Assemble the Swiss Roll
Turn the cake onto a clean tea towel and peel off the baking paper.
Spread the caramel sauce evenly over the cake.
Spread the whipped cream over the caramel layer.
Carefully roll the cake from one end to the other using the tea towel to help.
Chill in the refrigerator for at least 30 minutes before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
245.6kcal (12.28%)
Protein
1.6g (3.12%)
Carbs
42.3g (15.36%)
Sugars
28.8g (57.5%)
Healthy Fat
1.9g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the cake is not overbaked to keep it pliable for rolling.
Use a serrated knife to slice the Swiss roll for a clean cut.
FAQS
Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works well for this recipe.
How do I prevent the cake from cracking when rolling?
Roll the cake while it is still warm and pliable to prevent cracking.
Can I make this Swiss roll in advance?
Yes, you can make it a day in advance and store it in the refrigerator.
What can I use instead of whipped cream?
You can use a dairy-free whipped topping for a dairy-free version.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Australia