Mini Caramel Swissrolls

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)
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..

Cut each swissroll into 3 strips then cut each strip into 3 pieces
Spread caramel treat on the inside
TOPPING
1 slab milkybar chocolate
Melt then mix in half tin caramel treat and nestle cream to make a smooth ganache

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