“INVENTION, MY DEAR FRIENDS, IS 93% PERSPIRATION, 6% ELECTRICITY, 4% EVAPORATION, AND 2% BUTTERSCOTCH RIPPLE.” Willy Wonka.
Butterscotch is a wonderful creation dating back to England in the mid 1800’s. That’s vintage enough for me! And my favorite flavor growing up was always butterscotch. Butterscotch life savers, butterscotch pudding, and butterscotch sundaes are among my fondest memories of eating this sweet, buttery, toffee like treat. Does that make me vintage, too?!
This Butterscotch Cream Roll Up Cake will now join the ranks of my favorite butterscotch confections. Start with a sponge cake that will melt in your mouth, layer it with butterscotch whipped cream and toasted sliced almonds, and roll it all together!
But it’s how this sponge cake is rolled that makes this not your typical roll up cake . . . . .
The Cake Slice bakers are a group of fabulous and talented women who have been baking our way through the book Vintage Cakes by Julie Richardson. Paloma of The Coffee Shop is our wonderful leader and organizer supreme! She’s been a great source of inspiration to me as we all have been baking furiously and posting our goods on the 20th of every month.
This month the Butterscotch Cream Roll Up Cake won the majority of the votes.
I have to say…..I LOVED this cake!
Level of Difficulty: 3 easy stages!
Servings: 10-12 (or one…if you loved this cake as much as I did!)
The recipe called for us to make our own home made butterscotch sauce and I could have been content with that alone. But the sauce was chilled and added to some cold whipping cream to make an unbelievably light, sweet, butterscotch whipped cream.
- 6 Tablespoons of unsalted butter
- 1 cup of firmly packed dark brown sugar
- 1 cup of heavy cream
- 1 Tablespoon of your favorite whiskey (I used Labrot & Graham Woodford Reserve)
- 2 teaspoons of pure vanilla extract
- 1/2 teaspoon of fine sea salt
In a large, heavy bottom saucepan, melt the butter over medium high heat. Add your brown sugar all at once, and whisk to combine. Cook the butter and sugar, stirring frequently, until the mixture begins to simmer and the texture changes in consistency from wet sand to an almost taffy like liquid. There is a point where the color of the sugar looks like an unappealing cement….but it gets better! Drizzle 1/4 cup of the cream into the pan and whisk like mad! When the cream has been blended into the sugar, add the remaining cream. Turn the heat up to medium high and boil the cream mixture until it changes to a lovely butterscotch color, about 8-10 minutes. Remove the pan from the heat and allow it to cool a bit for a few minutes before adding the whiskey, vanilla extract and salt. Refrigerate the butterscotch until it is cold. It will thicken a great deal in the fridge…..that’s okay!
- 1 cup of sifted cake flour
- 1 cup of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of fine sea salt
- 1/2 cup of canola oil
- 4 egg yolks at room temperature
- 1/4 cup of water
- 2 teaspoons of pure vanilla extract
- 6 egg whites at room temperature
- 1/4 of a teaspoon of cream of tartar
Spray a 12 x 16 inch jelly roll pan with cooking spray, line it with parchment paper, and then spray the parchment paper with baking spray (the kind that has flour in it). Center a rack in the middle of your oven and preheat it to °325 F.
In a large bowl, sift together the flour, 3/4 cup of the sugar, baking powder and salt. Whisk these to combine them. In another small bowl, whisk together the egg yolks, canola oil, water and vanilla extract. Add the liquid to the dry ingredients and combine with a rubber spatula just until smooth.
In the bowl of your stand mixer fitted with a paddle attachment, whisk the egg whites on medium speed until they become frothy. Add the cream of tartar and gradually increase the speed to high. Continue to whip until the whites form a soft peak. Reduce the speed to medium and gradually add the remaining 1/4 cup of sugar. Now back up to high speed and continue to beat until the whites begin to hold firm, shiny peaks.
Using a rubber spatula, fold 1/3 of the egg whites into the cake batter. Use as few strokes as possible. And then add the remaining egg whites and fold until they are incorporated. Pour the batter into your prepared pan and smooth evenly with an offset spatula. Bake the cake for about 16-20 minutes. You want it to be just barely golden in color and for it to spring back lightly to the touch. Cool the cake on a wire rack until it reaches room temperature.
Now comes the fun part! Filling and rolling the cake! But it was the way the cake was rolled, that was really cool. Instead of icing, rolling and slicing; the cake was cut into 4 strips, frosted, sprinkled with toasted almonds and then one strip was rolled. That strip was placed upright on your cake plate, and the other strips were added around it. The outside got a slathering of the delicious butterscotch cream. And the result reminded me of the the look of a cinnamon roll! I love that technique and will be sure to use it again in my baking.
BUTTERSCOTCH CREAM FILLING:
- 1 1/2 cups of cold, heavy cream
- 1 cup of butterscotch sauce
- 1/2 cup of toasted, sliced almonds
Put the bowl of your stand mixer and the whisk into the freezer for about 5 minutes. Then fit the bowl and whisk on your mixer and whisk the cold cream and the cup of butterscotch on medium low until they are blended. The butterscotch will be very thick and you may see small strands in the cream when you begin this process, but it is okay! Gradually turn the mixer up to high and whip until the cream holds soft peaks.
Now, with the cake pan facing you lengthwise, cut the cake into 4 equal 4 x 12 inch pieces. And then using a pair of scissors, go along your cut and cut through the parchment paper as well. Leaving the cake in the pan, spread a little more than half of the filling over all the pieces of the cake. Sprinkle evenly with the toasted almonds. Refrigerate the remainder of the cream filling until you are ready to frost the outside of the cake.
Using the parchment paper for support, take one strip of the cake and begin to tuck the cake into a roll, peeling back the parchment paper as you roll the cake. Place the rolled cake upright on a serving plate. Lift up the next cake strip, and beginning where the first outside edge of the first cake left off, wrap the cake strip tightly around the first cake. Continue this with the next 2 strips, always continuing at the seam where the previous cake left off. Finish by frosting the outside only of the cake, showing off the pretty spirals at the top. Refrigerate the cake for at least an hour before serving. If you have any leftover butterscotch sauce, warm it and serve over your individual cake slices!
Now given the way this cake was rolled, I was kind of concerned about how it would be to cut a slice. I chilled my cake in the fridge for about an hour before I attempted to cut it. And a slice came out perfectly fine!
But as the cake sat out, it did begin to look a little wonky. The layers began to separate a bit. But no matter, because this cake was so perfect in it’s simplicity and lightness. I will definitely make this again!
What matters most to you in cakes and cupcakes? Is it the frosting or is it the cake? For me it’s all about the cake, really. The texture of a cake is what makes it or breaks it for me. And I loved the light, airy texture of this cake.
If you are a fan of sponge cakes and cake rolls, this is definitely a cake you should try.
Please check out the Butterscotch Rolls made by my fellow Cake Slice Bakers. Like us on Facebook, too! And thanks again to Paloma for all you do for our wonderful group; and to Julie Richardson for a fabulous collection from Vintage Cakes. This is definitely a book every baker should have on their shelves!
I was comfortable sharing the recipe for this cake since it was already made public with the permission of the author here.
To view more cakes that I have baked from this awesome book, please visit my Red Velvet Cake, Boston Cream Pie-lets, The Pink Cake, Maple Pecan Chiffon Cake with Brown Butter Icing, Black and White Cake, Shoo Fly Cake, Lemon Almond Streamliner Cake, Banana Cake with Coffee Walnut Frosting, and the Honeybee Cake.