Chocolate and Caramel Cream Cake Roll
Recipe type: Dessert
Cuisine: American
  • 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.

  1. Preheat oven to 375 F.
  2. 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.
  3. In a bowl mix the flour, baking powder, and salt. Sift to make sure there are no lumps. Keep aside.

  1. 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.
  2. Slowly add ½ cup sugar to the eggs one tablespoon at a time and beat for 3 more mins.
  3. Scrape down the sides of the bowl and blend with a rubber spatula.
  4. Add the water and vanilla extract and mix thoroughly.
  5. 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.
  6. In a separate bowl using clean beaters beat the egg whites until soft peaks form.
  7. Add remaining ¼ cup of sugar and beat until stiff peaks form.
  8. With a balloon whisk or rubber spatula gently fold in the egg whites into the flour batter pouring a little at a time.
  9. Spoon the mixture into the prepared pan and level the top with the spatula.
  10. Slightly tap the pan on the counter to settle the mixture.
  11. Bake for 12- 15 mins or till the top of the cake springs back when touched.
  12. Remove from oven.
  13. 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.
  14. Gently loosen the edges of the parchment paper from the pan.
  15. Transfer onto a wire rack and cool.
  16. When the cake is completely cool flip the cake over gently on to another piece of parchment paper.

Whipped Cream Filling
  1. In a medium bowl beat the whipping cream until soft peaks form.
  2. Add the sugar and vanilla extract gradually and beat until stiff peak forms.
  3. Store in refrigerator till you are ready to use.

Chocolate and Caramel Filling
  1. 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.
  2. As they become gooey add the heavy cream or milk so that it becomes a spreadable consistency.

  1. With a spatula or a knife spread the chocolate filling over the cake evenly.
  2. When the chocolate layer is completely cool (3-4 mins), spread the whipped cream filling.
  3. Sprinkle with Toll house DelightFulls Caramel Baking morsels.
  4. Layer the strawberry slices in between.
  5. Starting at one end tightly but gently roll the cake on itself.
  6. Transfer to a serving tray.
  7. Garnish with leftover whipped cream filling and baking morsels.
  8. Dust with powdered sugar.
Recipe by Whats Ur Home Story at