- 1 1/2 cups castor sugar
- 6 x-large eggs, separated
- 1 1/2 teaspoon vanilla essence
- 1 1/2 cup self-raising flour
- 2 teaspoons baking powder
- A pinch of salt
- 95 ml cup of cold water
- 3 dessertspoons oil
- Sliced Bananas
- 1 cup of fresh cream (inside the roll)
- 1 cup of fresh cream (topping)
- 2 Chocolate flake bars
- 3 Chocolate LIndt balls
In a mixing bowl, mix with an electric mixer on high, castor sugar and egg yolks until creamy.
Add vanilla essence and mix.
Add a little bit of water to the mixture.
Add to the sugar and egg mixture and mix well.
Beat the egg whites until stiff peaks.
Fold the egg whites and oil into the batter, adding the rest of the cold water.
Fold until just incorporated.
How to assemble
Layer 1: Swiss roll pan size 28.5 x 1.8 cm with greased wax paper.
Bake in a preheated oven of 180C for 20 minutes
When the swiss roll is done put it on greaseproof paper dusted with cake flour.
Roll up and cool off completely before adding caramel, sliced bananas, and cream.
Unroll, and cool off the Swiss roll
Fill the center with caramel treat, sliced bananas, and whipped cream, roll up, and spread other whipped cream on top.
Drizzle with caramel treat and garnish with a flake choc and 3 Lindt balls chocolates.
Prepared, tried, and tested Feriel Sonday
What is a Swiss roll?
A Swiss roll, jelly roll, roll cake, or cream roll, or Swiss log, is a type of sponge cake roll filled with whipped cream, jam, or icing.
The origins of the term are unclear. In spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, likely Austria. It appears to have been invented in the nineteenth century, along with Battenberg, doughnuts, and Victoria sponge.
- Serving Size: 1
- Calories: 402
- Sugar: 31
- Sodium: 331
- Fat: 23
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 44
- Fiber: 1
- Protein: 6
- Cholesterol: 140
Keywords: Chocolate Swiss Roll with Caramel Treat, chocolate, Swiss Roll, Caramel treat