Here is the second instalment of my unintentional swiss roll week.
If you have ever been north of the border then the chances are you have come in contact with a Tunnock’s Caramel Log.
Tunnock’s are most well-known for three confectionary creations – the Teacake (you may have seen some life-sized ones dancing around Celtic Park if you watched the opening ceremony of the Commonwealth Games), Caramel Wafers and the aforementioned Caramel Log.
My childhood primarily featured the caramel wafer (in the red and gold wrapper, not the blue and gold. Blue and gold meant milk chocolate and I was only interested in the dark chocolate signified by the red and gold wrapper). Whenever we visited my Grandparents there were always caramel wafers in the biscuit tin. It is what it sounds like – layers of wafer and caramel covered in chocolate. Similar to a Kit Kat but significantly bigger and significantly better.
The difference between a caramel wafer and a caramel log is the addition of some toasted coconut coating the outside. And the wrapper is all gold, in case you were wondering.
My epiphany came as I watched a lady on the Great British Bake Off roll her swiss roll in crushed praline bits.
That looks like a caramel log, I said to myself. Hmm, I wonder, could I make a swiss roll version of a caramel log? With sponge instead of wafer.
Turns out I can.
I had some dulce de leche in the fridge that needed used up (it has just occurred to me that there is another theme developing here – things lurking in the fridge that need used up – this is accidental) but it is easy to make your own using a tin of condensed milk and nothing else. I’ve given instructions in the recipe below.
A plain sponge is slathered with caramel and whipped cream, rolled up, covered in chocolate ganache and then generously sprinkled with toasted coconut. Just as delicious as the biscuit that inspired it (only this one is gluten-free).
Caramel Log Swiss Roll
- 3 large eggs, separated
- 50g golden caster sugar
- 25g coconut sugar, or soft light brown sugar
- 25g ground almonds
- 100g dulce de leche, approximately
- 115g whipped cream, approximately
- 50g dark chocolate
- 50ml double cream
- scant 1/2 cup desiccated coconut
- Pre-heat the oven to 180 Celsius / 160 Fan / 350 Fahrenheit. Line a shallow tin (13.5 inches x 9.5 inches approx.) with non-stick baking parchment.
- Whisk the egg whites until they form soft peaks. Set aside.
- In a separate bowl whisk together the egg yolks and the sugars until pale and thickened slightly. Add the ground almonds and mix together.
- Carefully fold the egg whites into the yolk / almond mixture a third at a time, making sure each addition is incorporated before adding the next.
- Pour the mixture into the prepared tin, spreading it so that it is as even as possible.
- Bake for 20 – 25 minutes, until golden brown, firm to the touch and the sponge springs back when pressed gently. Leave to cool in the tin completely.
- While the sponge is cooling toast the coconut in a dry frying pan over a medium heat, stirring occasionally until it a dark golden brown. Set aside to cool.
- Whip the cream, if not already done and make the chocolate ganache by chopping the chocolate into small pieces and warming the cream to just above body temperature. Add the chocolate to the warm cream and mix until the chocolate has melted and has been fully incorporated. Set aside to cool and firm up.
- Once the sponge has cooled place it upside down onto a new piece of baking parchment and carefully remove the original layer of parchment. Don’t rush this part. This sponge is a delicate beastie and needs to be treated carefully or it will break.
- Spread with the dulce de leche followed by the whipped cream.
- Using the baking parchment to help you, gently roll the sponge up. I like to roll it length-ways but if you prefer you can roll it width-ways.
- Cover with the chocolate ganache and sprinkle over the toasted coconut. Keep refrigerated until serving.
In order to cover the sides I found it easier to create a ‘bed’ of coconut next to the swiss roll and – using the paper – carefully roll the sponge into it, rather than haphazardly throwing coconut at the sides in the hopes that it would stick.
To make your own dulce de leche – take a tin of condensed milk, remove the paper label (if it has one) and place in a large saucepan. Do not open the tin. Cover with water and bring to the boil. Place the lid on the saucepan, turn the heat down as low as it will go and leave it to simmer for 3 hours. Check back every so often to make sure the pan hasn’t boiled dry and top up with boiling water from a kettle if needed. After 3 hours turn off the heat, carefully remove the tin from the pan and leave to cool. Once it is cold, open the tin and you should have a mass of caramel goodness. I usually make this in the evening so that it is cold and ready to use in the morning.
© The Pink Rose Bakery 2014