1 cup self raising flour
50 ml cocoa powder
Pinch of salt
1 cup castor sugar
3 extra large eggs
75 ml water
5 ml caramel essence
Preheat oven to 190 C.
Line with parchment paper and grease a 38 x 26 cm Swiss roll tin.
Sift flour, cocoa and salt, set aside
Beat eggs and castor sugar for 3 mins until light and creamy.
Add caramel essence and water and beat until mixed.
Gently fold in the dry ingredients into the egg mixture at intervals with a spatula.
Pour into prepared tin bake for 10 – 12 mins.
Cake springs back when pressed.
Remove Swiss roll and turn onto a clean kitchen towel.
Remove the parchment paper.
Roll up Swiss roll in the kitchen towel and let cool for 30 mins.
Unroll and spread with 1 cup beaten fresh cream and raspberries or berries of your choice. Dust with icing sugar and decorate with extra raspberries. Enjoy!
Source : Golden Cloud
Baked and tried and tested by: Gail Haselsteiner
