Caramel and Pecan Swiss Roll
Shopping List
- 3 large free range eggs
- 125g golden caster sugar
- 125g self raising flour
- Tin of Carnation caramel
- 100g pecans. (50g finely chopped for the filling, 50g roughly chopped for the topping)
- Vanilla buttercream. (500g icing sugar, 250g unsalted butter, tsp vanilla)
Fresh from the oven, I bring you this weeks Great British Bake Off inspired recipe. Caramel & pecan swiss roll!
So how do you make a Swiss Roll? Well, you leave Roger Federer alone for one and you start by lining a shallow tin with greaseproof paper. (Mine, fact-fans, is 37cm x 27cm x 2.5cm) Preheat your oven to 160C.
Whisk together the eggs and sugar until they have tripled in size.
Once your mixture is ready, gently fold in your flour. Be careful not to knock the air out of your egg and sugar mix.
Once the flour is mixed in, pour this into your lined tray and bake for 10 minutes.
Meanwhile, roll out some greaseproof paper onto the side and sprinkle with golden caster sugar.
Once the sponge is baked, turn it out onto the sugar sprinkled paper.
Now, you have to move quite quickly here. You need to pre-roll your cake without filling whilst it is hot so to prevent any cracking. Use the greaseproof paper to help you by lifting it up as you roll. Then leave this to cool completely.
Once your roll is cooled, carefully unroll and start with your fillings. Spread a layer of Carnation caramel over your sponge.
Then spread a nice even layer of vanilla buttercream. Careful not to fill too much or it won’t roll up again.
Then sprinkle over your finely chopped pecans and gently roll your sponge back up.
Like so! Finally, cut off both rough ends to reveal your fabulous swirl. Finish by dusting with icing sugar, drizzling caramel and sprinkling over the remaining pecans.
Sweet, soft and delicious!
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Happy baking!
Britt xo