Cinnamon Roll Cake

We double dare you not to eat this whole cake in one sitting

1 prep

2 hours cook

Serves 8-10

Chris Cahill

Ingredients

Sponge

5 Large Eggs

100 gSugar

1 tspVanilla Extract

1 tspVegetable Oil

80 gPlain Flour

1/4 tspBaking Powder

1/4 tspSalt

Cream Cheese Buttercream

500 gButter

1000 gIcing Sugar

140 gCream Cheese

Cinnamon Roll Filling

113 gButter

200 gLight Brown Sugar

1 tspGround Cinnamon

1/2 tspFine Sea Salt

60 mlHeavy Cream

1 tspVanilla Extract

1 -3 tbspMilk

Honestly, this is probably the best cake we've ever made and that's no small feat. Vertical layers of soft vanilla sponge layered with a moreish brown sugar cinnamon filling and the softest cream cheese buttercream.

Method

Preheat the oven to 350°F (180C), grease and multiple line baking sheets, and separate egg whites from yolks. Mix yolks with sugar and vanilla until creamy, then add flour and baking powder.

Whip egg whites with salt until foamy, gradually add sugar, and continue whipping until stiff peaks form. Gently fold the whipped whites into the yolk mixture.

Pour and spread a layer of batter evenly on the prepared baking sheets, then bake for 10-12 minutes until a toothpick inserted into the centre comes out clean.

Slice the sponges lengthways, then carefully roll one to be used as the center roll. Leave to one side to cool.

Prepare the cinnamon roll filling by melting butter in a saucepan, then adding brown sugar and cinnamon. Cook until glossy and bubbling, then slowly whisk in heavy cream until foamy. Simmer for 1-2 minutes until smooth and slightly thickened, then remove from heat and add salt and vanilla bean paste. Cool completely then save some to one side for topping the cake at a later stage.

Once the filling is chilled, if needed gradually add room-temperature milk, starting with 1 tablespoon, until the desired consistency is achieved.

For the cream cheese buttercream, cream the butter on high until super silky, smooth and whiter in colour. Add in the cream cheese and cream again until combined.

Add the icing sugar a little at a time until thoroughly combined. Beat for a further 4 to 5 mins on a medium speed. If the buttercream is too soft chill in the fridge to firm before using.

Carefully roll back out the middle roll, spread over some of the cinnamon roll filling then pipe or spread over a layer of cream cheese buttercream. Roll back up and chill while you spread fillings over the other sponges.

Place the center roll on the plate, carefully wrap the other sheets around the outside, chilling in between if needed. Then chill again once completed.

Finally cover the outside in the remaining cream cheese buttercream, adding a spiral to the top as a guide when pouring over the rest of the cinnamon roll filling. Chill until serving.