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Sponge Roll Cake with Caramel Cream

Prep Time1 hr
Cook Time13 mins
Total Time2 hrs
Servings: 12
Author: Lisa@mummymade.it

Ingredients

Sponge Roll

  • 6 Eggs separated
  • 1/2 cup Maple Syrup
  • 1/2 cup Coconut Flour
  • 1 tablespoon Vanilla Extract
  • 2 teaspoons Baking powder
  • 8 Strawberries stalks removed and cut into small pieces.

Caramel Cream

  • 1 cup Coconut Cream 400ml can, opened and refrigerated over night (minimum 5 hours)
  • 1 1/2 teaspoons Maple Syrup
  • 1 1/2 teaspoons Vanilla Extract
  • 4-5 Tablespoons Caramel Sauce see recipe below

Caramel Sauce

  • makes 6-8 Tablespoons
  • 1 can Coconut Cream 400ml Can
  • 1/2 cup Maple Syrup
  • 1/2-1 teaspoon Salt
  • 1 teaspoon Vanilla Extract

Instructions

Sponge Roll

  • Preheat the oven to 175C/350F
  • Place the egg whites into a clean mixing bowl and whisk on medium/high until soft peaks form.
  • Slowly add the maple syrup; 1 spoonful at a time.
  • Add vanilla and whisk on medium/high until combined.
  • Add egg yolks, 1 at a time. Add the next yolk only once the previous one has been combined.
  • In a separate bowl, sift the coconut flour and baking powder together.
  • Gently fold the sifted dry mix into the egg mixture in 3 lots.
  • 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
  • Bake for 13 min, or until a skewer comes out clean.
  • Immediately transfer onto a tea towel lined with baking paper.
  • From the short end, roll the cake into a log. Leave wrapped and rolled until cooled.
  • When cooled (I put mine in fridge to speed up the process) unroll.

Caramel Cream

  • Remove the thickened cream from the can, discarding the watery remains.
  • Place the cream, maple syrup and vanilla in a mixing bowl and whisk on high until thickened.
  • 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).
  • Add the caramel and continue to whisk until incorporated.
  • Place Caramel Cream in fridge briefly to thicken.
  • Spread Caramel Whipped Cream over unrolled sponge. Sprinkle strawberries evenly over sponge.
  • Roll sponge up again.
  • Place in fridge for at least 30 minutes before serving.

Caramel Sauce

  • 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.

Notes

Adapted from Raspberri Cupcakes