Chocolate, Peanut & Salted Caramel Swiss Roll

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.