Frozen Butterscotch Roll

Cream Garniture
1 cup heavy cream 250 mL
1/4 cup brown sugar, packed 60 mL
1 tbsp butter 15 mL
1/2 cup chopped pecans 125 mL
Cake
1 cup sifted flour 250 mL
1 tsp baking powder 5 mL
1/4 tsp salt 1 mL
3 eggs 3
1 cup white sugar 250 mL
1/3 cup water 75 mL
1 tsp vanilla 5 mL
confectioners sugar
Butterscotch Sauce
1/3 cup corn syrup (white) 75 mL
5/8 cup light brown sugar 150 mL
2 tbsp butter 30 mL
a few grains of salt
1/3 cup cream 75 mL

Cream Garniture

Mix cream and brown sugar, chill 1 hour. Brown nuts lightly in butter and drain on absorbent paper.

Cake

Sift flour, baking powder and salt. Beat eggs until very thick and lemon colored. Gradually beat in granulated sugar; blend in water and vanilla. Add dry ingredients and beat only until smooth.

Grease a jelly roll pan and line with brown paper. Grease. Pour in batter. Bake at 375°F (190°C) 12 to 15 minutes.

Turn out on a towel sprinkled with confectioners sugar. Roll cake lengthwise in towel. Cool on rack.

Whip cream mixture until stiff. Fold in nuts. Unroll cake. Spread with cream mixture. Reroll and freeze. Cut in thick slices and serve with butterscotch sauce.

Butterscotch Sauce

Boil corn syrup, light brown sugar, butter and a few grains of salt to the consistency of heavy syrup. Let cool. Add 1/3 cup/75 mL cream.