Rolled Cake with Caramel Sauce
A tender rolled sponge cake filled with a simple caramel sauce, topped with more caramel and a drizzle of chocolate syrup. This Brazilian-inspired dessert is surprisingly easy to make at home.
- Total time
- 35 min
- Servings
- 8
- Calories
- 280
- Protein
- 6g
Ingredients
- 4 large eggs
- ¾ cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup caramel sauce
- 2 tablespoons chocolate syrup
Instructions
- 1
Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper.
- 2
In a large bowl, beat 4 eggs and 0.75 cup sugar with an electric mixer until pale and thick, about 5 minutes.
- 3
Gently fold in 1 cup flour and 1 teaspoon baking powder until just combined, being careful not to deflate the batter.
- 4
Spread batter evenly in the prepared pan. Bake until golden and springy to the touch, 12-15 minutes.
- 5
While warm, spread 0.5 cup caramel sauce over the cake. Roll it up tightly from a short end, using the parchment to help.
- 6
Let the rolled cake cool completely. Just before serving, drizzle with remaining 0.5 cup caramel sauce and 2 tablespoons chocolate syrup.
- 7
Slice and serve. Store leftovers in the refrigerator.
Tools you’ll need
- 10x15 inch jelly roll pan
- parchment paper
- electric mixer
- large bowl
- spatula
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