Caramel Crunch 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 maizena (corn flour) (corn flour)
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..
TOPPING
1 slab milkybar krackle
Half tin caramel treat
Half tin nestle cream
Melt choc..mix in caramel and nestle..
Spread on the inside of swissroll and ontop
Topping shared by yasmin tar

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