Banoffee Swiss Roll
A delightfully indulgent banoffee swiss roll, that happily marries banana and toffee flavours together
- 125g (4½oz) caster sugar, plus 4 tbsp to dust
- 125g (4½oz) plain flour, sifted
- 3 large eggs
- ½ x 397g (13½oz) tin carnation caramel
- 2 bananas, mashed
- 150ml (½pt) double cream
- Icing sugar, to dust
- 10g plain chocolate, grated
Roll up the sponge straight from the oven while it is still pliable or it will crack and be difficult to roll.
Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and base line a 30cm x 20cm (11¾in x 8in) Swiss roll tin with greaseproof paper.
Using an electric whisk beat the sugar and eggs together in a large bowl for 10 minutes. They should be pale, thick, nearly triple in volume and leave a trail when the whisk is lifted.
Gently fold in the flour then pour the into the prepared tin. Transfer to the oven and bake for 10 minutes until golden and risen.
Lay a piece of greaseproof paper on the work surface larger than the swiss roll. Dust the greaseproof paper with the remaining caster sugar then carefully turn out the warm sponge onto the sugar-dusted paper.
Peel away the greaseproof paper on the base of the sponge then trim off the edges of the sponge. Score a line along one of the shorter ends of the sponge, approximately 2.5cm (1in) away from the edge.
Start rolling using this incision to help the roll begin, and the greaseproof paper to help you turn it tightly. Leave to cool completely.
Unroll the sponge and spread with ¾ of the caramel, leaving a 1cm (½ in) border of clean sponge all around. Whip the cream to soft peaks then fold through the mashed banana. Using a palette knife spread the cream over the caramel.
Carefully re roll beginning again at the end with the incision. Roll all the way to the end and stop once the seal is at the base. Drizzle with the remaining caramel, dust with icing sugar and scatter with the grated chocolate.