Sponge Roll With Caramel Buttercream Filling
This sponge roll first appeared in For Foods Sake. It is that old. As is the Ermine Buttercream recipe. We tried this cake recipe out once more for luck before posting it here as it had been so long that I wanted to double check. That is what I told myself anyway! (Any excuse for cake right?)
There is a level of skill required in filling a rolled sponge cake, but don't be put off by that. You got this!
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- 50 Grams Cornflour or Cornstarch
- 120 Grams Cake flour Recipe
- 240 Grams sugar
- 160 Grams Egg Whites separated
- 100 Grams Egg Yolks
- 1 Teaspoon cream of tartar
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Batch Ermine Frosting Caramel version Recipe
- A few raspberries or strawberries to taste
- Icing sugar to dust
Preheat oven to 170°C and line a Swiss roll tin with baking paper. Sprinkle with a little caster sugar and set aside.
Sift corn flour and cake flour together in the Thermomix bowl 10 sec/speed 7. Remove from bowl and set aside on baking paper.
Place sugar into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside. Clean bowl with dry paper towel.
Insert Butterfly. Place egg whites and cream of tartar into the Thermomix bowl and whip 4 min/Butterfly/37°C/speed 3.
Add sugar 1 tsp at a time through hole in lid as you continue to whip 4 min/Butterfly/speed 3. Remove from bowl and place meringue in a large mixing bowl.
Without cleaning bowl, add egg yolks and vanilla. Whip 4 min/Butterfly/60°C/speed 3. Remove from bowl and add to whites.
Using large metal spoon, fold flour, whites and egg yolks together until you have a fluffy batter. Be as gentle as possible at this stage.
Spread onto prepared tray and bake for 16-18 minutes or until golden and springing back when touched. Don't be tempted to cook longer as it will be difficult to roll.
Turn out onto a clean tea towel sprinkled with a little caster sugar. Peel the baking paper off. Roll while still warm, and place seam side down on baking tray to cool. You can refrigerate it at this stage until you are ready to fill, but it is better to do the next step when the cake is as room temperature.
Unroll gently. It will not fully flatten, so do not force it. Spread with Caramel Ermine Buttercream, sprinkle with a few berries of choice and re-roll. Refrigerate until frosting is firm. Dust with a little icing sugar, slice and serve with more berries and perhaps whipped cream on the side.
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