Gluten Free • Paleo • Sugar Free • Dairy Free

Sponge Roll Cake with Caramel Cream

Sponge Roll Cake with Caramel Cream

Now I know I’m crazy!

My barometer for personal sanity has significantly altered this year. During a particularly bad period (when my woes where front-page fodder) the psychologist rang me to ask if I needed an extra appointment! You know you are walking on the path to looneyville when this happens!
 
But no… it wasn’t this that set my barometer to the insanity level.
 
I was at the shops today and needed to get more Coconut Cream (due to my addiction to all forms of whipped Coconut cream I cannot bear to not have any spares in the house…just in case!). Lately I have become somewhat of a conneoisseur of Coconut creams. To get the perfect whipped cream it needs to be thick, smooth and glossy; not runny, grainy and dull. Not all brands are created equal, and for that matter not all cans of the same brand are!
This can make it impossible to reliably get the perfect can each time. That is until I had a brilliant (errrr… deranged?) idea. The can with the least amount of water slop and the thickest cream will not sound like a maraca when I shake it. Therefore the can that shakes the least will be the best.
That sounds valid, doesn’t it?!
 
So, back to the shops. I stood there holding cans of cream up to my ears, shaking them… listening intently for the lack of noise. Unfortunately, it took many, many shaking cans and odd looks from passers-by to find the right cream.
So next time time you see someone holding cans up to their head don’t judge them too quickly. Yes, they might be trying to communicate with aliens but they may also be trying to create a delicious dessert… just like this one.
 
This Sponge Roll Cake with Caramel Cream is another ‘healthification’ of a Raspberri Cupcakes recipe.
The caramel cream is sooo devine, you’ll want to lick the bowl!
The sticking point is the rolling of the sponge. Roll it tightly the first time, using the tea towel to help the process. If it cracks, don’t worry too much. With any luck the cracks will be on the inside part of the roll so it can be covered. If needed, make a ganache and use as glue, then drizzle over the cake to hide your handy work.

  SpongeRollCakewithCaramelCream2
Sponge Roll Cake with Caramel Cream
Serves 12
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Prep Time
1 hr
Cook Time
13 min
Total Time
2 hr
Prep Time
1 hr
Cook Time
13 min
Total Time
2 hr
Sponge Roll
  1. 6 Eggs, separated
  2. 1/2 cup Maple Syrup
  3. 1/2 cup Coconut Flour
  4. 1 tablespoon Vanilla Extract
  5. 2 teaspoons Baking powder
  6. 8 Strawberries, stalks removed and cut into small pieces.
Caramel Cream
  1. 1 cup Coconut Cream (400ml can), opened and refrigerated over night (minimum 5 hours)
  2. 1 1/2 teaspoons Maple Syrup
  3. 1 1/2 teaspoons Vanilla Extract
  4. 4-5 Tablespoons Caramel Sauce (see recipe below)
Caramel Sauce
  1. (makes 6-8 Tablespoons)
  2. 1 can Coconut Cream (400ml Can)
  3. 1/2 cup Maple Syrup
  4. 1/2-1 teaspoon Salt
  5. 1 teaspoon Vanilla Extract
Sponge Roll
  1. Preheat the oven to 175C/350F
  2. Place the egg whites into a clean mixing bowl and whisk on medium/high until soft peaks form.
  3. Slowly add the maple syrup; 1 spoonful at a time.
  4. Add vanilla and whisk on medium/high until combined.
  5. Add egg yolks, 1 at a time. Add the next yolk only once the previous one has been combined.
  6. In a separate bowl, sift the coconut flour and baking powder together.
  7. Gently fold the sifted dry mix into the egg mixture in 3 lots.
  8. Pour into a greased and lined loaf baking tray measuring 22cm (w) x 30cm (l). Any size around this would be fine. Altering the size will change the thickness of the roll. Too thick will make it unrollable, too thin and it will crack and break
  9. Bake for 13 min, or until a skewer comes out clean.
  10. Immediately transfer onto a tea towel lined with baking paper.
  11. From the short end, roll the cake into a log. Leave wrapped and rolled until cooled.
  12. When cooled (I put mine in fridge to speed up the process) unroll.
Caramel Cream
  1. Remove the thickened cream from the can, discarding the watery remains.
  2. Place the cream, maple syrup and vanilla in a mixing bowl and whisk on high until thickened.
  3. Make sure the Caramel sauce is runny but not warm (if it has thickened in the fridge you may need to loosen it over low heat or whisk it vigorously. If the caramel is added hot to the cream it will cause the cream to ruin).
  4. Add the caramel and continue to whisk until incorporated.
  5. Place Caramel Cream in fridge briefly to thicken.
  6. Spread Caramel Whipped Cream over unrolled sponge. Sprinkle strawberries evenly over sponge.
  7. Roll sponge up again.
  8. Place in fridge for at least 30 minutes before serving.
Caramel Sauce
  1. Place the Coconut cream in a medium saucepan with the maple syrup and salt. Bring to a boil over medium/high heat. Reduce heat to medium and simmer for 15-20 minutes, stirring occasionally. The caramel will have started to thicken and turn a golden brown colour. Add the vanilla extract and stir. The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
Adapted from Raspberri Cupcakes
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

 

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