Chocolate, Peanut & Salted Caramel Swiss Roll
Makes 8 Slices | with Salted Caramel Cream Cheese Filling
- Cereals containing gluten
- Peanut
- Milk
- Soya
- Egg
- Milk
- Soya
- May contain traces of allergens
- Nuts
Ace the new school year with these crowd-pleasing, perfect for fuelling studious brains and busy parents alike. This Chocolate, Peanut & Salted Caramel Swiss Roll is kid-approved and perfect for enjoying together after school.
Ingredients
½ pack(s)
Devil's Food Cake Mix
(Contains: Cereals containing gluten May contain traces of: Egg, Milk, Soya)
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts)
100 grams
Cream Cheese
(Contains: Milk)
80 grams
Salted Caramel Sauce
(Contains: Milk)
100 grams
Chocolate Chips
(Contains: Soya May contain traces of: Milk)
75 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
3 unit(s)
Egg
85 milliliter(s)
Water
2 tbsp
Vegetable Oil
2 tsp
Sugar
Utensils
Instructions
a) Preheat your oven to 200°C/180°C fan/gas mark 5.
b) Line a baking tray with baking paper. TIP: Use a baking tray that is approximately 27 x 38cm in size, with at least 2cm high sides.
c) In a large bowl, whisk the eggs (see pantry for amount) until thick, pale and foamy, 4-5 mins. TIP: If you have an electric whisk, this will only take 1-2 mins.
a) Add half the cake mix to the whisked eggs along with the water and vegetable oil (see pantry for both amounts). Whisk until smooth and combined, 1-2 mins. TIP: Keep the remaining cake mix for another recipe.
b) Pop the cake mixture into the lined baking tray and spread to the edges using the back of a spoon.
c) Pop onto the middle shelf of your oven and bake until risen and a skewer placed into the centre comes out clean, 6-9 mins. TIP: A few crumbs are okay!
a) While the cake bakes, lay a large piece of baking paper flat onto a flat surface. Sprinkle the sugar (see pantry for amount) evenly over the baking paper.
b) Once the cake is baked, allow to cool for 1 min or until the cake is cool enough to handle.
c) Run a knife around the edge of the cake to detach any that has stuck to the baking tray.
d) Carefully flip the cake upside down onto the sugar covered baking paper. Remove the top piece of baking paper that is attached to the cake.
a) Starting at one of the short ends, tightly roll the cake, using the baking paper to assist you. Roll the baking paper into the cake - you will remove it later! TIP: Use gentle pressure to ensure there are no big gaps.
b) Once rolled up completely, twist the ends of the baking paper to ensure the cake does not unravel, then set aside to cool completely, 45-60 mins.
c) While your roll cools, roughly chop the peanuts.
d) Combine in a medium bowl the cream cheese and the salted caramel sauce.
a) Once the cake is completely cool, gently unroll it.
b) Spread the salted caramel cream cheese frosting over the cake.
c) Re-roll the cake (without the baking paper) to enclose the filling, then pop onto your serving plate and into the fridge. TIP: Lay the cake seam-down to stop it from unrolling.
a) Just before you serve, combine in a small saucepan the chocolate chips and creme fraiche. Pop on medium heat until the chocolate has melted, 2-3 mins.
b) Remove the cake from the fridge and evenly pour over the melted chocolate mixture.
c) Sprinkle over the chopped peanuts to finish.
Enjoy!
