As The Cake Slice baker's are nearing the end of baking from Julie Richardson's Vintage Cakes, I am finding myself a little melancholy. We have baked some wonderful cakes from this book and so far my favorites have been the Honey Bee Cake and the Lemon and Almond Streamliner Cake. We still a couple of cakes to go, so who know which one will end up as my ultimate favorite. There were a couple of great choices this month, but the cake with the winning vote was the Butterscotch Cream Roll-Up. You have probably seen a traditional Swiss Roll/Jelly Roll but this cake flips the cake so that the roll is facing up. How does she do that? Well it is easier than you think.
When I first saw the recipe for this cake I was a little intimidated as there seemed to be so many steps. To my surprise all of the components of this cake came together very quickly, and before I knew it I was ready to attempt the roll. There was a short period of time when I thought I may just make a Jelly Roll out of the cake, but I am glad that I thought "no guts, no glory" and tackled it. There is no easy way around it - your hands are going to get messy, but they are the best tools for the job. Once you have the center roll complete, the rest just seem to connect around it, and before you know it you are going to have a beautiful cake that all of your family and friends will ooh and aah over.