Publications
- 4 - eggs, separated
- 180ml - castor sugar
- 5ml - vanilla essence
- 5ml - caramel flavouring (optional
- 180ml - cake flour
- 5ml - baking powder
- 2,5ml - salt
- 125ml - castor sugar
- 385g - 1 can of caramel condensed milk
- 125ml - cream, whipped
- 1-2 - Peppermint Crisp chocolate bars, grated
Preheat the oven to 180°C. Line a 26 cm x 18 cm baking sheet with baking paper and grease well with non-stick spray.
1. Cake Beat the egg whites into stiff peaks and set aside.
2. Beat the egg yolks and castor sugar together for 2-3 minutes until light and creamy. Add the vanilla and caramel and mix well.
3. Sift the flour, baking powder and salt over the egg mixture, then mix well. Add a third of the egg whites and mix well.
4. Lightly fold the rest of the egg whites into the batter. Transfer to the prepared baking sheet and smooth the surface.
5. Lightly knock the baking sheet on a work surface to release some of the bubbles in the batter.
6. Bake for 10-12 minutes until cooked and light brown.
7. To finish Sprinkle the castor sugar on a clean tea towel. When you remove the cake from the oven, transfer it to the tea towel and use the tea towel to roll it into a Swiss roll. Leave to cool completely still rolled up in the tea towel.
8. Meanwhile, beat the caramel condensed milk until smooth, then add the cream and half the Peppermint Crisp and mix well.
9. Roll the cake open, remove the tea towel and spread the caramel filling on the cake. Carefully roll the cake again, cover in clingfilm and store in the fridge until serving time.
10. To serve Slice into portions and sprinkle the rest of the Peppermint Crisp over.
