Ingredients -
(Cake):
3 medium eggs
90g granulated sugar
80g plain flour
2 tbsp cocoa powder
1 tsp vanilla extract
1/2 tsp baking powder
A pinch of salt
(Filling):
240 ml double cream 65 g icing sugar 1 tsp vanilla extract
2 tbsp caramel sauce A pinch of salt
(Buttercream): 110 g room temperature butter 220g icing sugar
50g cadbury chocolate, melted 30g cocoa powder 1 tsp vanilla extract 4 tbsp double cream or milk A pinch of salt
(Decoration):
Caramel sauce
2-3 halved caramel eggs
Equipment needed -
Caramel sauce (I use this one: https://amzn.to/2O0ZIM1)
Swiss roll tray (I use this one: https://amzn.to/3pX4gBD)
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Directions -
Preheat the oven to 180 degrees fan and grease your Swiss roll tin.
Using an electric mixer whisk the eggs and sugar together for about 8-10 mins. It should be thick and creamy.
In a separate bowl whisk the flour, cocoa powder, salt and baking powder together. Sift this onto the egg mixture and add the vanilla. Fold in gently and then pour into the Swiss roll tin.
Use the back of a spoon to spread out the cake batter. Bake in the centre of the oven for 10-12 minutes.
Once the cake has baked, place it on the side. Gently and tightly roll the cake up from its longest edge and leave to cool. It’s easier to do this whilst the cake is still hot to prevent cracking later on.
In the meantime, make your cream. Using an electric mixer whisk together the double cream, icing sugar, caramel sauce, vanilla extract and salt until stiff peaks form.
Once the cake has cooled down, unroll it and spread the filling over it using the back of a spoon.
Roll the cake back into a log and place seam side down on a tray. Set in the fridge whilst you make your buttercream.
To make the buttercream, beat together the butter, icing sugar and cocoa powder until smooth. Add in the vanilla, double cream, melted chocolate and salt. Mix to combine.
When you want to serve your cake, trim the ends and decorate with the buttercream. Drizzle with caramel sauce and place some halved caramel eggs.
Serve and enjoy!
