INGREDIENTS
250ml self-raising flour.
50ml cocoa powder.
1,2ml salt.
3 extra large eggs.
250ml castor sugar.
75ml water.
5ml caramel essence.
INGREDIENTS FILLING
50ml hazelnut liqueur.
250ml whipped cream.
100g mixed berries.
DIRECTIONS
Preheat oven to 190°C.
Line a 38cm x 26cm swiss roll tin with baking paper.
Grease the baking paper.
In a bowl sift together the self-raising flour, cocoa and salt.
Put aside.
In a separate bowl beat together the eggs and castor sugar until light and creamy.
Add the water and caramel essence.
Beat until mixed.
Fold the dry ingredients into the egg mixture.
Pour into the prepared swiss roll tin and spread evenly.
Bake for 10-12 minutes or until the cake springs back when gently pressed with your finger.
Remove swiss roll from oven.
Turn onto a clean, damp tea towel.
Remove the baking paper.
Cut the edges off the cake.
Make a small incision across the width at one of the short ends of the cake.
Place a piece of baking paper on the cake.
Fold the scored end over and using the tea towel roll the cake.
Leave the cake in the tea towel to cool.
Unroll the cake.
Remove the baking paper.
Sprinkle with the hazelnut liqueur.
Spread the whipped cream over in an even layer.
Scatter the berries on top.
Carefully roll cake again.
Place in a serving plate and serve.
