Choc Caramel Swissroll

RECIPE

Preheat oven to 180..grease and line with wax wrap 2 swiss roll pans
5 eggs-seperated
One third cup castor sugar
Beat egg whites stiff..gradually beat in castor sugar

1 cup cake flour
½ cup castor sugar
2 level teaspoon baking powder
¼ cup oil
One third cup water
Vanilla essence
2 tablespoon cocoa
Sift the dry ingredients into the egg yolks
Add the oil,water,and essence..beat until blended..
Fold the 2 mixtures together using a light hand....divide batter between the 2 pans..bake for approx 7-10 minutes each..turn out onto a wax paper sprinkled with sugar while still hot..remove bottom wax paper..roll and allow to cool..
1x 250ml fresh cream beat till almost stiff,then add ½ tin caramel treat...unroll swissroll and fill with fresh cream mixture..
Melt 2 dairy milk slabs..add nestle cream to make a smooth drippy ganache..pour over swissrolls and decorate as u desire

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