This refined roll cake is made for anyone who loves contrast in every bite: a feather-light vanilla sponge, a velvety caramel cream, and a generous praline crunch. It looks striking on a celebration table, slices beautifully, and delivers a deep caramel flavor with toasty nutty notes.
Ingredients
Sponge Cake
- Eggs — 4
- Sugar — 120 g (4.2 oz)
- All-purpose flour — 120 g (4.2 oz)
- Cornstarch — 20 g (0.7 oz)
- Warm milk — 30 ml (2 tbsp)
- Neutral vegetable oil — 20 ml (1 tbsp + 1 tsp)
- Vanilla extract — 1 tsp
- Salt — pinch
Caramel Crunch (Praline)
- Sugar — 120 g (4.2 oz)
- Water — 40 ml (2 2/3 tbsp)
- Roasted nuts (almonds or hazelnuts) — 120 g (4.2 oz)
- Salt — pinch
Cream
- Heavy cream, well chilled — 300 ml (1 1/4 cups)
- Sweetened condensed milk, caramelized — 250 g (8.8 oz)
- Cream cheese, softened — 200 g (7 oz)
- Vanilla paste — 1 tsp
- Salt — pinch
Soaking Syrup and Finishing
- Water — 80 ml (1/3 cup)
- Sugar — 40 g (1.4 oz)
- Rum or brandy — 1 tbsp, optional
- Powdered sugar — 1 tbsp, optional, for dusting
Step-by-Step Recipe
- Praline: toast the nuts in a dry skillet until fragrant. In a saucepan, combine the sugar and water and cook to a deep amber color without stirring. Remove from the heat, add the nuts and a pinch of salt, stir quickly, then spread onto a silicone mat or parchment. Let cool, then chop into fine crumbs, keeping some larger pieces for garnish.
- Prepare the pan: preheat the oven to 180°C (356°F). Line a 12 x 16-inch baking sheet with parchment paper and do not grease the sides.
- Sponge: beat the eggs with the sugar and a pinch of salt for 6 to 8 minutes, until pale, thick, and voluminous. Mix in the vanilla.
- Sift the flour with the cornstarch, then fold it in gently in 2 to 3 additions. Stream in the milk and oil along the side of the bowl, folding just until smooth.
- Pour the batter onto the baking sheet and spread it into an even, thin layer. Bake for 10 to 12 minutes, until lightly golden and springy to the touch.
- Invert the hot sponge onto a clean sheet of parchment and peel away the original lining. Roll it up, still warm, with the parchment inside, starting from the short side. Let it cool for 20 to 30 minutes.
- Cream: beat the cream cheese and caramelized condensed milk until smooth. Pour in the very cold heavy cream, add the vanilla and a pinch of salt, then whip to a light, stable cream. If you like, fold in 2 to 3 tbsp of praline crumbs for extra crunch.
- Syrup: heat the water with the sugar just until dissolved, then cool and stir in the rum, if using.
- Assembly: unroll the sponge and remove the parchment. Lightly brush with syrup. Spread the cream over the surface, leaving a 1 to 2 inch border along one long edge. Sprinkle generously with praline crumbs. Roll up tightly toward the free edge, wrap in plastic, and chill for at least 2 hours.
- To serve: trim the ends, dust with powdered sugar if desired, and finish with larger praline pieces. Slice with a sharp knife, warming the blade in hot water and wiping it dry between cuts.
Nutritional Value
| Serving | Calories | Protein | Fat | Carbs | Sugars | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 1 slice (1/10 roll) | 360 | 6 g | 18 g | 42 g | 28 g | 1 g | 120 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- To keep the sponge from cracking, do not overbake it: it should spring back lightly when touched.
- The cream will be especially stable if all the ingredients, including the bowl and beaters, are well chilled.
- The praline crunch stays crisp longer if you do not fold it into the cream, but instead sprinkle it over the cream layer before rolling.
- Instead of rum, use vanilla syrup or a shot of espresso for a coffee note.
- Any nuts will work beautifully: hazelnuts, almonds, peanuts, or a mix, depending on your taste.
FAQ
Can I make the roll without cream cheese?
Yes. Substitute mascarpone, or increase the amount of whipped cream and add a little extra condensed milk for sweetness. Keep an eye on the texture and do not overwhip the cream.
What can I use instead of praline if I do not have time to make it?
Use store-bought caramel crumb, crushed toffee, or caramelized nuts from the shop. The texture will be similar, and the flavor will still read as caramel.
The roll cracks when I roll it — what should I do?
Roll the sponge while it is still warm with the parchment, then let it cool in that rolled shape. If a crack appears, simply cover it with cream and praline crumbs.