Swiss Roll with Caramel Cream Filling

Ingredients: 

Ingredients

4 extra large eggs, separated
125g (155ml) castor sugar
125g self-raising flour
30ml milk, heated
20g (25ml) castor sugar

 

Method: 

Method

  1. Preheat oven to 180°C.
  2. Line the base of a 38 x 26 cm swiss roll pan with baking paper.
  3. Coat the paper and sides of the pan with cooking spray and set aside.
  4. Whisk the egg whites in the bowl of a food mixer until stiff peaks begin to form.
  5. Add the castor sugar, 15ml at a time, beating well after each addition.
  6. With the mixer running, add the egg yolks and whisk until the mixture is light and creamy in colour.
  7. Sift the flour into a bowl.
  8. Add the flour alternately with the milk to the egg mixture.


Caramel filling
125ml fresh cream
½ can caramel condensed milk



  1. Whip the cream until just thick.
  2. Spoon the caramel into cream and mix through.

STEP 1:


  1. Spoon the batter into the prepared pan and bake for 8 minutes.



To assemble

STEP 2:


  1. Cut a sheet of baking paper slightly larger than the swiss roll pan.
  2. Place the paper on a tea towel and sprinkle evenly with the 25ml castor sugar.
  3. Turn the warm swiss roll out onto the sugar sprinkled paper.
  4. Peel away the paper lining and cut away 5mm crust from the edges of the Swiss roll.
  5. This removes the crisp edges and makes rolling easier.
  6. Using a palette knife, make 4 shallow cuts along the side of the Swiss roll where the rolling is to begin.
  7. These small cuts make the initial rolling easier.
  8. Without filling it, press the cut end over and hold down with one hand.



STEP 3:


  1. Grip the paper with the other hand. Working towards you, roll up the Swiss roll.



STEP 4:


  1. Hold the paper around the roll for a few seconds for roll to "set".



STEP 5:


  1. Unroll and allow to cool.
  2. Spread the filling over the Swiss roll to within 2,5cm of the end.



STEP 6:


  1. Roll into shape again.
  2. Dust with icing sugar. Decorate with fresh cream rosettes and strawberries.