- 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.
Once your mixture is ready, gently fold in your flour. Be careful not to knock the air out of your egg and sugar mix.
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.
Sweet, soft and delicious!
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