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Caramel Pecan Brittle Swiss Roll

Caramel Pecan Brittle Cake
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Preparation time: hrs mins Cooking time: 0 hrs 10 mins Servings: 6 – 8 Difficulty: Some tricky parts By: Lynn Hill - CCC Founder


For the cake

  • 3 medium eggs, separated
  • 140g soft light brown sugar
  • 1 vanilla pod, seeds scraped
  • 30g caster sugar
  • 100g self raising flour, sifted

Caramel Pecan Brittle

  • 100g caster sugar
  • 20g pecan nuts, roughly chopped

Filling and Topping

  • 180g full-fat cream cheese
  • 30g icing sugar, sifted
  • 1 vanilla pod, seeds scraped
  • 200ml double cream
  • 20g pecan nuts, roughly chopped
  • 12 pecan halves, to decorate

Extract taken from the Clandestine Cake Club Cook Book *‘A Year of Cake’

*Affiliate link

Text Copyright © 2015 Lynn Hill

Photography © 2015 Kris Kirkham

A Swiss baker named Frederick Belmont opened the first Bettys Tea Room in 1919, though the reason behind his chosen name remains a mystery. Today Bettys boasts six tea rooms around Yorkshire, serving exquisite cakes ranging from chocolate tortes and praline éclairs to Yorkshire tea loaves and their famous fat rascals. In honour of the opening of one of the finest tea rooms in England, here is an exquisite Swiss Roll honouring its founder’s origins and artisan skills.


    1. First, make the caramel pecan brittle. Line a baking sheet with baking parchment. Put the sugar and 35ml of water into a heavy-bottomed pan and gently heat until the sugar has dissolved. Bring the syrup to a boil until it begins to turn a golden caramel colour. Keep watching it. Remove from the heat and carefully add the chopped nuts. Give the pan a swirl – don’t stir, making sure the nuts are coated in the caramel, then pour on to the baking parchment allowing it to find its own level. Leave to set and cool completely.

    2. When cool, break the brittle into chunks before blitzing in a food processor until you have fine crumbs. Leave to one side until required.

    3. Preheat the oven to 180 C/fan 160 C/gas 4. Grease and line a 32 x 23cm Swiss roll tin.

    4. Beat the egg yolks, brown sugar and vanilla seeds using a wooden spoon or electric whisk, until thick and creamy and much lighter in colour.

    5. In a clean bowl, whisk the egg whites until soft peaks form. Continue whisking as you slowly add the caster sugar until you have stiff peaks. Gently fold a little of the egg white into the yolk mixture to loosen it, then fold in two thirds of the egg white, then the flour and finally the remaining egg white.

    6. Carefully pour the batter evenly into the tin and bake for 8–10 minutes or until a skewer inserted in the centre comes out clean. Leave in the tin to cool for a few minutes, then place a fresh sheet of baking parchment on top of the sponge and turn it out. Remove the old parchment. Beginning at the shorter end, roll up the sponge, including the paper. Leave rolled until it is cool.

    7. Make the filling. Mix the cream cheese, icing sugar and vanilla seeds. In a separate bowl, whip the cream until soft peaks form. Gradually add this to the cream cheese mixture and mix until combined. Do not overmix.

    8. Unroll the sponge,leaving it laid out on the baking parchment, then spread half the filling over it. Scatter over the chopped pecans, followed by a large handful of the crushed brittle. Starting with the shorter end, and with the aid of the baking parchment, start to roll the sponge around the filling. Place the remaining filling in a piping bag fitted with a rosette nozzle and pipe rosettes on top of the roll. Scatter more brittle over the whole cake and decorate with the pecan halves.

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