125ml castor sugar
4 XL eggs
2 ripe bananas, mashed
5ml vanilla essence
180ml self-raising flour
125ml cream, chilled
half a 387g can of caramel treat
Beat the eggs and sugar with an electric
fitted with a whisk until thick and
Beat in the bananas and vanilla
Sift over the flour and fold in.
Spread the mixture into a wellgreased
23x32cm Swiss roll pan.
Bake at 180°C for 12-15 minutes or until
is firm to the touch.
Remove from the oven and turn out on to
a sheet of
non-stick baking paper sprinkled with
Remove the paper lining and roll up with
Un-roll and spread with filling.
Re-roll and sprinkle with extra castor
Beat the cream until soft peaks form.
Beat in the caramel until stiff.
INFO / TIPS / CREDITS
Angela Day recipe