A vanilla swiss roll with caramel filling has always been my favorite baked treat. Such a versatile dish, it can be transformed into many different flavor ideas. With the cake being a chocolate, vanilla, marble or mocha – the delight of this cake lies in the filling. From caramel, vanilla frosting, your favorite jam, chocolate cream, clotted cream, cream cheese; the potential of this versatile cake are never-ending!
This recipe I must add is quick and easy. At first I thought I would never get those egg whites folded into the batter, but the longer you fold, the more the batter incorporates the egg, resulting in an unbelievable light and fluffy mixture.
As soon as it comes out of the oven place your swiss roll face down on a cloth sprinkled with castor sugar. I found that if the cloth is damp, is tends to make the outside of your swiss roll very soggy and sticky.
This recipe delivers a very fluffy cake, when it is left to cool while it is rolled up; it tends to get sticky on the inside. I hope you find it as indulgent as I did!
Preheat your oven to 180 degrees Celsius and grease a flat oven pan. Can serve up to 12 people.