Butterscotch cream roll-up from Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth by Julie Richardson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SugarTreeBaking on September 08, 2019

    I’ve had this cake bookmarked for a while and was happy when my husband selected it for his birthday cake. The chiffon layers were perfect but the butterscotch filling/frosting was a disaster. I scrapped it and made a fluffy almond buttercream to complete the cake. Crisis averted. The rolling technique was easy to follow and makes a beautiful presentation.

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