3 XL eggs½ cup castor sugar1 teaspoon vanilla essence¼ cup maizena (corn flour)¼ cup cake flour1 heaped teaspoon baking power Filling:Vanilla buttercream frosting or whipped cream1 tin caramel treat Topping:Castor sugar
1. Beat eggs well with sugar and essence till pale and fluffy. 2. Combine flour, maizena (corn flour) and baking powder and sift three times.3. Fold into egg mixture.4. Grease and line swiss roll baking tray and pour in mixture.5. Bake in preheated oven at 180 °Cup for 8-10 minutes.6. When done, roll up into a swiss roll whilst hot, unroll. Cut into ½ lengthwise. 7. When cooled a little, spoon a nice layer of caramel treat and then a layer of buttercream icing.8. Roll the two halves back up and cut into mini swiss rolls. (Should get 16 mini swiss rolls.)9. Dip in castor sugar. 10. Store in airtight container.
INFO & TIPS
Note: You'll have to let cake cool if using whipped cream and place in refrigerator to firm up.
Once you cut into minis , then you can dip the tops into sugar OR skip that step and just spread caramel treat on the top and pipe on cream on top.