Caramel Macchiato Roll Cheesecake Cake

1. Preparing the Sponge Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal.
Combine Dry Ingredients: In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick, pale, and tripled in volume, about 5-7 minutes.
Add Vanilla and Milk: Gently fold in the vanilla extract and milk until just combined.
Incorporate Dry Ingredients: Sift the dry ingredients over the egg mixture and gently fold until no streaks of flour remain. Be careful not to deflate the batter.
Bake: Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
Roll the Cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake up tightly with the towel, starting from the short end. Let the cake cool completely in the towel.
2. Preparing the Coffee Syrup:
Make Coffee Syrup: Dissolve the instant espresso powder and granulated sugar in the hot water. Stir until fully dissolved and set aside to cool.
3. Making the Cheesecake Filling:
Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
Whip Cream: In another bowl, whip the chilled heavy cream until stiff peaks form.
Combine Cream Cheese and Whipped Cream: Gradually add the powdered sugar and vanilla extract to the cream cheese, then gently fold in the whipped cream until well combined and fluffy.
4. Making the Caramel Sauce:
Melt Sugar: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
Add Butter: Carefully add the cubed butter, stirring until melted and combined.
Add Cream: Slowly pour in the heavy cream, stirring constantly until smooth. Remove from heat and stir in the sea salt. Let cool slightly.
5. Assembling the Cake:
Unroll the Cake: Carefully unroll the cooled sponge cake and brush generously with the coffee syrup.
Add Cheesecake Filling: Spread an even layer of the cheesecake filling over the cake.
Roll the Cake: Gently re-roll the cake, using the towel to help guide it. Place the cake seam-side down on a serving platter.
6. Preparing the Frosting:
Whip Cream: In a large bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Frost the Cake: Spread the whipped cream frosting evenly over the roll cake.
7. Garnishing the Cake:
Drizzle Caramel Sauce: Drizzle the caramel sauce generously over the top of the cake.
Add Garnishes: Dust with espresso powder and sprinkle with chocolate shavings or curls if desired.
8. Serving:
Chill: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cake to set.
Slice and Serve: Slice the cake with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled and enjoy the rich, creamy, and indulgent flavors of the Caramel Macchiato Roll Cheesecake Cake.
Tips for Success:
Room Temperature Ingredients: Ensure the eggs and cream cheese are at room temperature for easier mixing and a smoother texture.
Whipped Cream: Chill the mixing bowl and beaters before whipping the cream for best results.
Rolling the Cake: Rolling the cake while it’s warm helps prevent cracking. Be gentle when unrolling and rerolling to maintain the cake’s shape.
Caramel Sauce: Be careful when making the caramel sauce as it can splatter. Use a deep saucepan and stir constantly to avoid burning.