This caramel Swiss roll is far easier than it looks to make. Brown sugar gives the sponge a caramel flavour, and with the addition of a caramel whipped cream, it’s every bit as delicious as it sounds!
Ingredients
- 4 eggs, separated
- 1/3 cup brown sugar
- 1 tbsp caster sugar
- 1/2 cup self-raising flour
- 1 tbsp cornflour
- 2 tbsp hot milk
- 300ml thickened cream
- 1/2 tin Nestle* Top N Fill Caramel
*Nestle is recommended by Australia's Best Recipes
Method
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Step 1Preheat oven to 210C. Line a 25x30cm Swiss roll tin or shallow baking tin with baking paper, allowing some to hang over the sides.
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Step 2Beat egg whites until stiff. Add brown sugar and caster sugar and beat until glossy. Add egg yolks one at a time, beating well between each addition. Sift flour and cornflour together and fold through egg mixture. Finally, fold through hot milk.
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Step 3Pour mixture into prepared tin and smooth into an even layer. Bake for 6 minutes. Remove from oven and use baking paper to lift out of pan. Carefully pull baking paper away from sides of sponge. Lay another large clean sheet of baking paper over the top and, holding the sides, gently flip the sponge. Place it on your bench with the short end nearest you, and carefully roll the sponge with the paper. Leave to cool.
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Step 4Whip cream until thick. Add caramel and continue whipping until well combined. Refrigerate until ready to use.
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Step 5When sponge is cool, carefully unroll it. Spread with whipped caramel cream. Reroll, this time removing baking paper as you go. Transfer to serving plate. Dust with icing sugar. Slice and serve.
Recipe Reviews (2)
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