Caramel Cream Cake Roll

That sounds so much better than a recipe that starts with the words “prune preserves,” right? We had a friends over on Saturday night, and while Jay was in the process of sending the invite, he asked what I was making. I told him the full title, and he said “I can’t sell that.” My response was, “Just tell Jason I’m baking something, and he’ll come regardless of what it is.” He used to stop by my cube on Monday mornings to enjoy some baking for breakfast. 🙂

One of my favourite things about a sponge or chiffon cake is watching the eggs transform from bright yellow liquid into light, fluffy, foam.

 

I use the whisk beater itself to fold in meringues and whipped creams and stuff. It works well.

 

 

Here, one of my handwoven tea towels joins the party!

 

 

Add the cooled caramel on low speed, the recipe says. Yeah. How about just dump it in and fold by hand? Much more successful.

 

 

 

 

 

 

I loved this. I didn’t expect to, but the stewed prunes (aka Lekvar) took a back seat to the caramel whipped cream, and really just added a subtle fruit flavour that you wouldn’t be able to put your finger on if you didn’t know it was there. I love being part of these baking groups, because it “forces” me to bake things that I normally wouldn’t even consider. I loved the textures here, and you can’t go wrong with caramel and whipped cream flavours.