Banofee Swissroll

INGREDIENTS

125ml castor sugar
4 XL eggs
2 ripe bananas, mashed
5ml vanilla essence
180ml self-raising flour

Filling:

125ml cream, chilled
half a 387g can of caramel treat

METHOD

Beat the eggs and sugar with an electric
mixer
fitted with a whisk until thick and
creamy. 
Beat in the bananas and vanilla
essence. 
Sift over the flour and fold in.

Spread the mixture into a wellgreased
and lined
23x32cm Swiss roll pan.
Bake at 180°C for 12-15 minutes or until
mixture
is firm to the touch.
 
Remove from the oven and turn out on to
a sheet of
non-stick baking paper sprinkled with
castor
sugar.
Remove the paper lining and roll up with
the
paper.
Cool completely. 

Un-roll and spread with filling.
Re-roll and sprinkle with extra castor
sugar.
 
FILLING:
Beat the cream until soft peaks form. 
Beat in the caramel until stiff.

INFO & TIPS

Angela Day recipe

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