Here’s a tasty recipe devised by ‘Great British Bake Off’ 2012 winner John Whaite for National Baking Week.
Salted caramel Swiss roll
For the sponge:
3 large eggs
1tsp vanilla bean paste or extract
75g plain flour
15g cocoa powder, plus extra for dusting
½tsp baking powder
For the filling:
125g light muscovado sugar
75ml double cream
75g butter at room temperature
Preheat the oven to 200°C. Grease and line a Swiss roll tin.
Place the sugar, eggs and vanilla into a bowl and whisk until it has tripled in volume, and clings for a few seconds then drips in a steady stream when the whisk is lifted out.
Sift the flour, cocoa and baking powder over the mix and then gently fold in with a spatula.
Pour this into the prepared tin and level off with a spatula, before baking in the preheated oven for eight to 10 minutes.
Remove from the oven. Dust a piece of baking paper with cocoa powder, onto which invert the freshly baked sponge and allow to cool completely.
Meanwhile, make the filling. Place the muscovado sugar and cream into a saucepan and heat over a medium/high heat until the sugar dissolves. This forms your caramel sauce.
Allow to bubble for a minute or two, before pouring onto a large plate to cool.
When cool, beat the butter in a bowl then slowly whisk in the caramel sauce until thick and well incorporated, and then add the salt.
Smooth the filling over the cooled sponge, leaving just a centimetre or two at one of the shorter ends. Then roll up the sponge along the length, into a tight spiral, forming a Swiss roll.