All my early memories of baking start with my sister and I restlessly following our mom around in her kitchen while she baked. Growing up in the 80’s India we didn’t have ovens or mixers. So baking cakes usually ended up being a family activity on a weekend morning where Amma (mom) would measure and mix, Acha (dad) her personal hand mixer working his strong muscles to cream the butter or eggs, and us trying to get a lick at the spoon before she added the eggs to the batter. We would start late morning or early afternoon and the cake would be ready for the evening tea. Good times!
With such fond memories of baking I did my best to keep the tradition alive when B & I got married and even when the kiddos were small. But somewhere along the way my kids lost interest in cakes. B was never a fan so I stopped baking cakes and moved on to pies, which at least the dad and son appreciated. Monkey #2 is more the savory type. Then last year or so Monkey #1 did an about turn. He seems to have found his cake bone again and now wants to bake with me. Last weekend I seized up this opportunity and decided to have some mommy and son baking time by making a childhood favorite of mine, cake roll. This time though instead of the jelly filling that I’m used to we went with my son’s favorite chocolate and caramel with Nestle Toll House DelightFulls Filled Baking Morsels.
Thanks to Nestle Toll House for sponsoring today’s discussion but as always all the opinions are mine.
Even though the recipe has 3 components, cake, whipped cream filling, chocolate and caramel ganache filling the roll was ready in an hour.
You start by creaming the egg yolks for the cake batter, adding the flour and other ingredients slowly, and finally the beaten egg whites.
The recipe is for a 10½ x 15½ x 1 inch Jelly Roll pan but I didn’t have a cake roll pan that size. So I “shortened” a cookie sheet with a rolling pin covered in aluminum foil and more foil.
Out of the oven the cake was spongey and bounced back when touched.
The Nestle Toll House DelightFulls Caramel ganache has the right amount of sweetness and even some crunch thanks to the caramel that gets heated to become almost like toffee.
Once the ganache layer cools add a layer of whipped cream topping followed by a sprinkling of Nestle Toll House DelightFulls.
Start from one end and roll tightly. 2 key things to note in the step;
- Don’t let your kid do the rolling as you need to be extra gentle and firm at the same time to get a tight roll without breaking the cake.
- If you want step by step photos of this step get help from a friend or a hubby who may or may not be working on another project that was delegated to him by you know a busy blogger. 😉
Adding those chocolate covered caramel morsels are the best as you get to bite into them later on. Taste explosion in your mouth, I tell ya! Did you know they come in other Toll House flavors like Milk Chocolate Morsels with Peanut Butter Filling, Dark Chocolate Morsels with Mint Filling, and Dark Chocolate Morsels with Cherry Flavored Filling?
Decorate mmm…my home decor side of the brain is acting up garnish (is that the right word?) with any left over whipped cream topping and Toll House Caramel Filled Morsels. Finally dust with some powdered sugar.
The only thing I would change in this recipe is adding a layer of sliced fresh strawberries to the filling, which was my original plan. But my assistant pastry chef talked me out of it as he is not a fan of fresh fruits in cakes. Should have gone with my gut as the ganache and whipped cream filling were screaming for some fresh strawberries to offset the sweetness.
PS: This fragile cake moved over 3 trays to get the perfect background for blog pics which shows in its shape and appearance. 🙁
For the cake and whipped cream filling I followed the recipe from The Baking Pan.
- For the Cake
- ⅔ Cup All purpose flour
- 4 Eggs, yolks and whites separated
- ¾ Cup Powdered Sugar
- 1 Tsp Baking powder
- ½ Tsp Salt
- 2 Tbps Water
- 1 tsp Vanilla Extract
- Whipped Cream Filling
- 1½ Cups Whipping cream
- ¼ Cup Powdered Sugar
- 1 Tsp Vanilla Extract
- Chocolate and Caramel Filling
- 2 Cups Nestle Toll House DelightFulls Filled Baking Morsels Caramel
- 1 Tbsp Heavy Cream or Milk
- Strawberry Layer
- 10 Strawberries sliced (I didn't use it in the above pics but the strawberry slices are what takes this recipe from Good to Great.)
- The recipe works best with a 10½ x 15½ x 1 inch Jelly Roll pan.
- Preheat oven to 375 F.
- Lightly grease the pan with cooking spray, line with parchment paper, again lightly grease the top of the paper and sides of the pan, and dust lightly with flour.
- In a bowl mix the flour, baking powder, and salt. Sift to make sure there are no lumps. Keep aside.
- In a large bowl cream the egg yolks for 4 mins on low speed. They'll become frothy at first and later turn thick and lemon colored.
- Slowly add ½ cup sugar to the eggs one tablespoon at a time and beat for 3 more mins.
- Scrape down the sides of the bowl and blend with a rubber spatula.
- Add the water and vanilla extract and mix thoroughly.
- With the mixer on low speed add the flour mixture little at a time. Mix while scraping down the sides of the bowl in between.
- In a separate bowl using clean beaters beat the egg whites until soft peaks form.
- Add remaining ¼ cup of sugar and beat until stiff peaks form.
- With a balloon whisk or rubber spatula gently fold in the egg whites into the flour batter pouring a little at a time.
- Spoon the mixture into the prepared pan and level the top with the spatula.
- Slightly tap the pan on the counter to settle the mixture.
- Bake for 12- 15 mins or till the top of the cake springs back when touched.
- Remove from oven.
- Lift the pan about an inch away from the counter and drop on the counter a couple of times. This is to get the cake to loosen from the edges. You could also tap the tray on the counter to get the same result.
- Gently loosen the edges of the parchment paper from the pan.
- Transfer onto a wire rack and cool.
- When the cake is completely cool flip the cake over gently on to another piece of parchment paper.
- In a medium bowl beat the whipping cream until soft peaks form.
- Add the sugar and vanilla extract gradually and beat until stiff peak forms.
- Store in refrigerator till you are ready to use.
- Using a double boiler (fill a pot with ¾ water bring to boil, place another bowl over the mouth of the pot so that the bottom of the 2nd bowl just touches the boiling water or is slightly above the water level. Place the chocolate chips in the 2nd bowl and stir so they melt in indirect heat) melt the Toll house DelightFulls Caramel Baking morsels stirring constantly.
- As they become gooey add the heavy cream or milk so that it becomes a spreadable consistency.
- With a spatula or a knife spread the chocolate filling over the cake evenly.
- When the chocolate layer is completely cool (3-4 mins), spread the whipped cream filling.
- Sprinkle with Toll house DelightFulls Caramel Baking morsels.
- Layer the strawberry slices in between.
- Starting at one end tightly but gently roll the cake on itself.
- Transfer to a serving tray.
- Garnish with leftover whipped cream filling and baking morsels.
- Dust with powdered sugar.
You might also like these other yummy Nestle Toll House DelightFull recipes.