Baileys Caramilk Cheesecake Roll
Baileys Caramilk Cheesecake Roll
(Serves 8-10)
Ingredients:
For the Sponge Cake:
- 4 large eggs
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- ¾ cup (95g) all-purpose flour
- ¼ cup (25g) cocoa powder (optional, for a chocolate version)
- 1 tsp baking powder
- ¼ tsp salt
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp Baileys Irish Cream
- 1 cup (240ml) heavy cream, whipped to stiff peaks
- ½ cup (100g) Cadbury Caramilk chocolate, melted (plus extra for garnish)
For Decoration (Optional):
- Extra melted Caramilk chocolate
- Whipped cream
- Caramel sauce
- Crushed Caramilk pieces
Instructions:
1. Bake the Sponge Cake:
- Preheat oven to 350°F (175°C). Line a 10×15-inch (25x38cm) jelly roll pan with parchment paper.
- In a large bowl, beat eggs and sugar until pale and fluffy (about 5 mins). Add vanilla.
- Sift in flour, cocoa (if using), baking powder, and salt. Fold gently until just combined.
- Pour batter into the pan, spreading evenly. Bake for 12-15 mins until springy.
2. Roll the Cake (While Warm):
- Once baked, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar.
- Peel off the parchment paper, then roll the cake up in the towel (starting from the short side). Let cool completely.
3. Prepare the Cheesecake Filling:
- Beat cream cheese, sugar, vanilla, and Baileys until smooth.
- Fold in whipped cream gently.
- Drizzle in melted Caramilk chocolate and swirl lightly (don’t fully mix to keep a marbled effect).
4. Assemble the Roll:
- Unroll the cooled cake and spread the cheesecake filling evenly.
- Re-roll gently (without the towel this time). Chill for at least 3 hours (or overnight).
5. Decorate & Serve:
- Drizzle with melted Caramilk, caramel sauce, and extra whipped cream.
- Garnish with crushed Caramilk pieces. Slice and enjoy!
Tips:
- For a stronger Baileys flavor, add an extra 1-2 tbsp to the filling.
- If Caramilk isn’t available, use white chocolate + caramel swirls as a substitute.
- Keep refrigerated until serving for best texture.
