• Preparation Time 25 minutes
  • Baking Time 15 minutes
  • Makes 8 to 10 servings
  • Freezing Not Recommended

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Ingredients

  • Filling
  • 1 1/2 cups butterscotch chips
  • 1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 1/4 tsp salt
  • 2 tsp white vinegar
  • 1 cup whipping cream
  • Cake
  • 4 eggs, separated
  • 1/4 cup water
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 3/4 cup Robin Hood® Best For Cake & Pastry Flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • icing sugar, for decorating

Serving Size: 8 to 10 servings

Directions

Serving Size: 8 to 10 servings

  • Preheat oven to 400ºF (200ºC).
  • Filling: Melt butterscotch chips, condensed milk and salt in medium saucepan over low medium heat, stirring constantly. Remove from heat, stir in vinegar. Cool. You will have 1¾ cups (425 mL).
  • Whip cream in large mixing bowl until it has thickened and holds its shape. Fold in ¾ cup (175 mL) of the cooled mixture. Do not over mix. Keep refrigerated until ready to use.
  • Cake: Grease a 15” x 10” (40 cm x 25 cm) jellyroll pan. Line with parchment paper and grease the paper.
  • Beat egg yolks, water, sugar and vanilla in large bowl of electric mixer until light, about 5 minutes. Beat in remaining dry ingredients.
  • Beat egg whites in a separate large bowl of electric mixer until stiff but not dry. Fold egg whites into egg yolk mixture. Spread batter evenly in prepared pan.
  • Bake in preheated oven for 13 to 15 minutes or until toothpick inserted in centre of cake comes out clean. Immediately dust cake with icing sugar. Invert cake onto tea towel, remove parchment paper. Starting from the shorter side, roll up cake in tea towel. Cool on rack.
  • Unroll cooled cake and spread with filling. Roll up cake. Refrigerate until ready to eat. Cake can be made and assembled up to 2 days ahead.

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