Simple Salted Caramel and Chocolate Swiss Roll Recipe #NationalBakingWeek

It’s National Baking Week and I’m getting all cake-mad this week. It’s all started back in May when I attended a Masterclass with John Whaite, Great British Bake Off Winner and Ambassador of National Baking Week.

I also went to Baketopia Edible Pop-up over the weekend, and now I’m sharing another recipe to inspire you to join the cake revolution and get baking. One of my favourite cakes at the Masterclass with John Whaite was this lovely Salted Caramel and Chocolate Swiss Roll – simply delicious!

Simple Salted Caramel and Chocolate Swiss Roll Recipe (by John Whaite)

Ingredients:

For the Sponge

90g Billington’s Unrefined Golden Caster Sugar
3 large eggs
1tsp Nielsen-Massey Madagascan
vanilla bean paste
75g plain flour
15g cocoa powder, plus extra for dusting
1/2tsp baking powder

For the Filling

125g Billington’s Unrefined Light
Muscovado sugar
75ml double cream
75g Stork, softened but not melted
1/2tsp salt

Equipment:

23cm, loose bottomed round cake tin, greased and the base lined with baking paper Kenwood Food Processor or Mini Chopper

Method:

For the Sponge

Preheat the oven to 200C/180C fan/gas mark 6. Grease and line the swiss roll tin.Place the Billington’s sugar, eggs and Nielsen-Massey vanilla bean paste into a Pyrex mixing bowl and whisk using the Kenwood kMix hand mixer until it has tripled in volume. When you lift the whisk out of the mixture it should fall in a steady stream and sit proudly on the surface of the mixture for at least 3 seconds

Sift the flour, cocoa and baking powder over the mix and then gently fold in with a spatula until well incorporated.

Carefully pour this into the prepared tin and level off with a spatula, before baking in the preheated oven for 8 -10 minutes, or until evenly risen and the sponge springs back when gently touched.

Remove from the oven and dust a piece of baking paper with cocoa powder, onto which invert the freshly baked sponge and allow to cool completely.

For the Filling
While the sponge bakes make the filling.

Place the Billington’s sugar and cream into a saucepan and heat over a medium/high heat until the sugar dissolves.

Allow to bubble for a minute or two, before pouring onto a large plate to cool.

When cool, beat the Stork in a mixing bowl then slowly whisk in the caramel sauce until thick and well incorporated. This should hold its shape so make sure that the caramel sauce was completely cool before adding to the Stork.

Join the baking revolution 14^th-20^th October 2013. For more information about National Baking Week visit www.nationalbakingweek.co.uk

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