Cake Slice Bakers - September 2013: Butterscotch Cream Roll-up

It is waaaaay past the 20^th, but I finally took the time to sit down and write this post.  And I just want to thank to wonderful ladies for being patient with me.

Last month the other members of the Cake Slice Bakers and I made the Butterscotch Cream Roll-up Cake. I actually made this a week before the due date, but school (as always) has kept me from posting. Like just this past week I had two tests, back-to-back. I have been at school from 8am allllll the way to midnight every single day studying for these tests and attending classes. It’s ridiculous!

But luckily all my tests this week are finished and so I’m taking some “me” time and getting my stuff together. This weekend will be filled with studying too, but hopefully not at rigorous.

Anyways I have a small announcement before I get down to the sweet delicious cake part of this post. The Cake Slice Bakers are almost done with Vintage Cakes by Julie Richardson, which means we are starting a new book come November. So if you are interested in joining the lovely ladies and I please e-mail Paloma at love(dot)for(dot)coffee(at)gmail(dot)com. Also, please mention my name if you do decide to join because we are having a little contest, and you want me to win, riiiight?  Also if you don't know if you want to join just yet, we have started this new thing that 6 months into the book we will open a small window for people to try out the group, so there is a chance then if you can't make up your mind now.

Ok, so cake time! First off, in order to make my hectic life a little simpler I just made this cake look like a regular jelly-roll cake instead of the elaborate spiral thing.

This cake took me two slices to finally appreciate the amazing flavor. At first I didn’t really like the cake; I thought it was ok, but not the best from the book. I decided to give the cake another chance the next night and oh my gosh my taste buds were in Happyland. The butterscotch whipped cream in the center is so light and soft it was like biting into a cream-colored cloud. The cake itself didn’t have much flavor, but it serves as a good vehicle for the whipped cream filling. The best part was definitely the butterscotch sauce! I only made half of the cream filling, which meant I had over ¾ of the butterscotch left over, so I decided to drizzle some on top of the cake. Let me tell you one thing: BEST DECISION EVER! Seriously. I still have a lot left over and I wish with all my heart I had some vanilla ice cream so I could smother it with this stuff.

Next month will be the last cake from this particular book, but I have a feeling I will be using this book way more in the future for whenever cake sparks my fancy. So please stay tuned in a couple weeks because I will make it my personal goal to have the last cake posted on time!

 

Butterscotch Cream Roll-Up
Slightly adapted from Vintage Cakes by Julie Richardson

Ingredients
Butterscotch Sauce
5 tbsp. unsalted butter
1 cup dark brown sugar
1 cup heavy whipping cream
1 ½ tsp. pure vanilla extract
½ tsp. salt

Cake
1 cup cake flour*
1 cup sugar
1 tsp. baking powder
½ tsp. salt
½ cup canola oil
4 egg yolks, room temperature
¼ cup water
1 tsp. pure vanilla extract
6 egg whites, room temperature
¼ tsp. cream of tartar
* or ¾ cup + 2 tbsp. unbleached all-purpose flour and 2 tbsp. cornstarch, sifted multiple times

Filling
¾ cup heavy cream, cold
½ cup butterscotch sauce, chilled

Directions
Make butterscotch sauce first. Melt butter over medium heat in a large saucepan. Dump in the brown sugar and stir to combine. Stir frequently. Cook until the mixture begins to simmer and changes from a wet sand consistency to a liquid that looks like taffy. Drizzle about ¼ of the cream into the mixture and stir vigorously to combine. Whisk in the remaining cream. Turn the heat up to medium-high and allow sauce to boil. Whisk until the color darkens. Remove pan from the heat and allow sauce to cool for a few minutes. Add vanilla and salt. Cover with plastic wrap and refrigerate until cold.

Preheat the oven to 325 F. Line a 12x16 inch jelly roll pan with parchment paper and grease with cooking spray.

To make cake: sift together the cake flour, baking powder, salt, and ¾ cup of the sugar in a large bowl. Whisk to combine. In a small bowl, whisk together oil, yolks, water, and vanilla. Add the liquid mixture to the dry ingredients and stir with a rubber spatula until smooth.

In a clean glass bowl, whisk the egg whites until frothy. Add cream of tartar and continue to whip until the whites reach a soft peak. Gradually add in the remaining ¼ cup of sugar and whip until the whites hold firm, shiny peaks.

With a clean rubber spatula fold in 1/3 of the egg whites into the batter to lighten it up. Use as few strokes as possible. Add remaining whites, folding until incorporated. Pour batter into prepared pan and smooth the tops. Place cake on the center rack and bake for 16-20 minutes or until the top springs back up when lightly touched. Cool cake on a wire rack until it reaches room temperature.

Make the filling by placing a clean glass bowl and whisk or beaters in the freezer for 5 minutes. Add the cold cream and butterscotch sauce to the chilled bowl and whip until ingredients are blended. Increase the speed of your mixer until the cream holds soft peaks.

To assemble to the cake: turn the cake out of the pan, top facing up. Spread 2/3 of the cream filling over the top. Take the short end of the cake and roll it up. Spread the remaining filling over the top and sides of the cake. Keep the cake well-wrapped in the fridge.

For extra amazing flavor, drizzle the remaining butterscotch sauce all over your slices of cake, you won’t regret it!