Swiss Roll

28 October 2011

 

Ingredients

Plain Genoese    ½ each

Caramels treat   1 tin

Cream               250 ml

Method

1. Follow recipe for plain Genoese

2. Smear tray with butter to make wax paper stick easily

3. Line greased tray with high sides with wax paper

4. Spray wax paper on top as well to prevent sponge from sticking

5. Pour plain Genoese batter into tray and spread evenly

 6. Cook until just firm and take out of oven

7. When cooler smear with cream caramel and roll carefully

8. When rolling carefully remove wax paper from sponge

Chef Tips

Try to roll sponge when still hot but can be handled with hands

Dust with castor sugar to finish