Ingredients

For the sponge:
• 3 eggs
• 115g Selati Castor Snow
• 60g self-raising flour
• 30g cocoa powder

For the filling:
• ½ tin caramel treat
• 100ml cream, whipped

For the ganache:
• 150ml fresh cream
• 100g dark chocolate, chopped
• 100g milk chocolate, chopped

Instructions

• Grease a Swiss roll tray and line with baking paper.
• Pre heat the oven to 200ºC.
• Beat the eggs and castor sugar until ribbon stage (light and fluffy)
• Sift together the self-raising flour and cocoa powder, then fold into the egg mixture with a spatula.
• Spread evenly onto the baking tray, then bake for 10-12 minutes – be careful not to overbake the sponge as it will cause it to crack when rolled.
• Sprinkle a large sheet of baking powder with castor sugar then turn the baked sponge out onto the baking paper.
• Roll the cake up from the short side, rolling the paper inside the cake, then leave to cool completely.
• Heat the cream, then pour onto the chocolate to melt, leave to cool slightly so it thickens.
• Unroll the sponge, then spread generously with the caramel filling, before rolling up again into a log.
• Cover the roll with ganache