Butterscotch Cream Roll-Up-Cake from Vintage Cakes by Julie Richardson.
INGREDIENTS
•
Butterscotch Sauce ~
•
⅓ cup (3 ounces) unsalted butter
•
1 cup (7½ ounces) firmly packed dark brown sugar
•
1 cup heavy cream
•
1 tablespoon whisky (optional)
•
1½ teaspoons pure vanilla extract
•
½ teaspoon fine sea salt
•
Cake ~
•
1 cup (4 ounces) sifted cake flour
•
1 cup (7 ounces) sugar
•
1 teaspoon baking powder
•
½ teaspoon fine sea salt
•
½ cup canola oil
•
4 egg yolks, at room temperature
•
¼ cup water
•
1 teaspoons pure vanilla extract
•
6 egg whites, at room temperature
•
¼ teaspoon cream of tartar
•
Filling ~
•
1½ cups heavy cream, cold
•
½ cup (2 ounces) natural sliced almonds, toasted
Comments & Reviews
Just A Pinch Sweepstakes