- 4 free-range eggs, separated
- 180 g caster sugar
- 140 g cake flour
- 2 t baking powder
- 1/2 t salt
- 3 T cold water
- 150 g caramel sauce
Preheat the oven to 180°C. Beat the egg yolks and gradually add the sugar and cream, beating until pale in colour.
In a separate bowl, whisk the egg whites until stiff. Sift in the flour, baking powder and salt. Add to the egg yolk mixture, along with the water. Gently fold to combine.
Spoon into a greased and lined 32 cm x 23 cm baking tray and bake for 15 to 20 minutes, or until pale golden. Remove the baking paper.
Sprinkle a clean dish cloth with caster sugar and turn the sponge out onto the sugared cloth. Roll up the sponge and cloth.
Unroll when cool and spread with good quality caramel before rolling up again, finishing off with another dusting of caster sugar to serve.
Cook’s note: For an extra decadent Swiss roll, top the caramel with a layer of whipped cream. Serve with sliced fresh strawberries.