Chocolate & Salted Caramel Swiss Roll
Fancy some pre-Halloween treat??
Check this out !
For the Sponge
-90g golden caster sugar
-3 large eggs
-1 tsp vanilla-bean paste
-75g plain flour
-15g cocoa powder, plus extra for dusting
-1/2 tsp baking powder
For the filling:
-125g light muscovado sugar
-75ml double cream
-75g margarine, softened but not melted
-1/2 tsp salt
Preheat the oven to 200. C/gas mark 6.
Grease & line a 30/20cm Swiss-roll tin.
Place the caster sugar, eggs & vanilla paste in a bowl, then whisk until the mixture has tripled, when you lift out the whisk it should fall in a steady stream & sit on the surface of the mixture for at least 3 seconds.
Sift the flour, cocoa & baking powder over the mixture, then gently fold in until well combined.
Pour into the tin, then bake for 8-10mn or until evenly risen.
Dust a piece of baking paper with cocoa.
Turn the sponge on to this, then leave to cool.
For the filling heat the sugar & cream until the sugar dissolves & forms a caramel.
Bubble for 2 mn, then pour into a bowl to cool.
When ready beat the margarine in another bowl then whisk in the caramel sauce & salt.
Smooth the filling over the cooled sponge, leaving 1cm at one of the shorter ends, then roll up the sponge along the length to make the roll.