I’ve been a on a lookout for a good basic sponge recipe for roll cakes. This search saw me trying out and tweaking various recipes.
This recipe was adapted from one of my favourite cookbooks, Okashi: Sweet treats made with love. In general, roll cakes (or swiss rolls) are fairly simple and quick to make. It is essentially just a layer of sponge cake and cream. The sponge, which can be made in under 30 minutes, is filled with a layer of cream and rolled up.
This particular roll cake requires an additional step – the making of salted caramel. The combination of salted caramel and banana was good. But I was rather disappointed with the sponge cake. Although it was sturdy enough to roll and light in texture, it tasted a little too ‘eggy’ for my liking. I love sponge cakes that are cottony soft and with almost non-existent cake ‘pores’. The cake may have scored well with those who have tried it, but it was not what I was looking for.
With that said, my hunt for the perfect sponge has ceased ever since I discovered an amazing recipe (which will be up soon, hopefully).
- Swiss roll sponge cake (1 quantity)
- Ripe bananas
- Caramel cream
- Whipped cream
- Castor sugar 50g
- Whipping cream (35% fat) 50 g
- Fleur de sel, to taste
- Whipping cream (35% fat) 120g
- Castor sugar 1tsp
Basic Swiss Roll Sponge
- 3 large eggs
- 60g superfine granulated sugar
- 50g of sifted pastry flour (top or cake flour is fine)
Steps for Caramel Cream
Place sugar in a saucepan and heat until it caramelises. Carefully pour cream into the saucepan while stirring slowly with a spatula (it will bubble). Mix until smooth. Leave to cool.