Butterscotch and almond Swiss roll

Butterscotch and almond Swiss roll

How to Cook Cakes
Peter Cassidy

Oozing with cream and butterscotch, this cake is sheer decadence. You will need a 42 x 30cm Swiss roll tin.


Quantity Ingredient
110g plain flour
1 teaspoon baking powder
pinch salt
200g caster sugar
120ml sunflower oil
4 egg yolks, at room temperature
6 egg whites, at room temperature
60ml water
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

For the butterscotch sauce

Quantity Ingredient
85g unsalted butter
210g dark brown sugar
225ml double cream
1 1/2 teaspoons vanilla extract

For the filling

Quantity Ingredient
60g slivered almonds
350ml double cream


  1. To make the butterscotch sauce, melt the butter in a large saucepan over a medium heat. Stir in the brown sugar, then bring to a simmer and cook, stirring often, until the sugar melts and the mixture begins to thicken, about 3 minutes. Stir in a quarter of the cream to combine, then add the remaining cream and bring to the boil, stirring occasionally, until it has darkened, about 8–10 minutes. Remove from the heat, leave to cool slightly, then stir in the vanilla. Set aside to cool completely.
  2. Heat the oven to 180°C. Line the Swiss roll tin with baking parchment.
  3. Sift the flour, baking powder, salt and 90g of the caster sugar into a large bowl. In a small bowl, whisk together the oil, egg yolks, water and vanilla. Add the liquid mixture to the dry ingredients and stir quickly, until smooth and batter-like.
  4. In a clean bowl, whisk the egg whites, using an electric whisk on medium speed, until frothy. Add the cream of tartar, increase the speed to high and whisk until the whites begin to form stiff peaks. Reduce to medium speed and gradually add the remaining caster sugar, then increase to high and continue whisking until the whites form stiff, shiny peaks. Using a large spoon or a spatula, fold one third of the whites into the batter, then carefully fold in the remaining whites until just combined.
  5. Pour the mixture into the prepared tin and smooth the surface gently, using a spatula. Bake in the middle of the oven for 15–20 minutes, or until the sponge is golden and it springs back when lightly touched with the fingertips.
  6. Remove from the oven and slide the cake and parchment out of the tin onto a wire rack. Cover with a slightly damp tea towel to prevent the cake from cracking and leave to cool completely. Increase the oven temperature to 190°C.
  7. Meanwhile, for the filling, scatter the almonds onto a baking tray and toast in the oven, tossing occasionally, until just golden brown, about 10 minutes. Tip onto a plate and set aside to cool.
  8. Half-fill a large bowl with cold water and a handful of ice cubes and place a slightly smaller bowl inside. Add the cream and 225ml of the butterscotch sauce to the smaller bowl and, using an electric whisk, whisk on a medium speed until blended. Increase the speed and whisk to soft peaks that just hold their shape, taking care not to over-whisk or it will curdle.
  9. To assemble the Swiss roll, place a piece of baking parchment just larger than the cake on a clean work surface. Remove the damp tea towel, quickly turn the cake over onto the paper and peel away the parchment. Spread half the butterscotch cream evenly over the cake and sprinkle with three quarters of the toasted almonds.
  10. Roll up the Swiss roll, removing the paper as you go. Place on a serving dish and coat with the remaining butterscotch cream, smoothing it with a palette knife. Sprinkle with the reserved almonds. Just before serving, warm the rest of the butterscotch sauce. Drizzle over individual slices to serve.
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