Butterscotch Cream Roll-Up

It's fall y'all!  Well it is now but not when this cake was due for The Cake Slice baker bloggers. Ha!

Me lately...

The September choice for the Cake Slice Bakers is the Butterscotch Cream Roll-Up from Vintage Cakes.   What is the Cake Slice you ask?  Well we are a group of blogging bakers that bake a cake each month out of a specific cookbook.  This year of baking is being done from  Vintage Cakes by Julie Richardson.  We only have one more cake to bake from this book and then we start on a new book for the next year of baking.  If you are interested in joining The Cake Slice group please send an email to Paloma at love.for.coffee @ gmail.com for information. It is a great group of gals to bake with!  Be sure to check out all of their yummy blogs.

First thing you make for this cake is the butterscotch that will be used for the filling.  When making something like this be sure to have all your ingredients ready to go, don't get squirreled and be very attentive.  If you don't pay attention your sauce will go from delicious to disastrous in just seconds.  When done right the sauce will have a rich dark color and will smell sweet.

I would suggest making the butterscotch first thing in the morning and allow it to chill until cool.

The cake is a pretty standard sponge cake that you bake in a lined, greased and floured sheet pan.

The recipe calls for the cake to cool in the pan.  I did not do that because most of the time if you do let a cake cool in the pan the bottom will get soggy.  So I took the cake out of the pan and let it cool in a rack.  The down side of this is the edges got a bit dry.

As your cake cools take out the butterscotch and allow it to come up to room temperature. one the cake is cool it is time for the filling to be made.  Using the stand mixer on low mix together (most of) the butterscotch and cream until combined then you turn it up and whip them into a fluffy soft peaked cream.

Now for the fun... Cut the cake into four even pieces.  I removed the parchment from the pieces now rather than later.  Spread each piece with a dollop of filling then sprinkle with almond slices.

Now it is time to roll.  This is not the typical way of rolling a cake.  Roll your first piece on the pan/rack then stand it up on your plate.

Next pick up one of the pieces and wrap it around your center piece.  Start your second piece edge where the first piece edge finished off.

Add your third and fourth pieces the same way.  I did not figure out how to get a clean finished edge but I figured the cream covering will hide it.  ;)

And it did quite nicely!

Taste-wise this was probably one of our favorite cakes from this book.  The cake was light but had a good taste and the butterscotch cream was so yummyrific!  I will make this one agin but most likely will do a more traditional roll.  It was rather difficult to cut thinner pieces and didn't plate well... but every plate came back empty!

The Butterscotch Cream Roll-Up recipe can be found in Vintage Cakes by Julie Richardson.  (I have no association with her or her cookbook sales.)


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Enjoy!

:)