Chocolate and whipped caramel Swiss roll recipe

1. Preheat the oven to gas 7, 220°C, fan 200°C; grease and line a 22 x 32cm Swiss roll tin with baking paper. Cut an extra sheet of baking paper a bit larger than the tin, then set aside.
2. Put the eggs and sugar in a mixing bowl. Use an electric whisk to beat for 5 mins, or until pale and thick. Sift in the flour and 30g cocoa powder with a pinch of salt; fold in with a spatula until no white streaks remain. Scrape into the tin, level, then bake for 8-10 mins until firm and springy.
3. Sprinkle the extra sheet of baking paper with 1 tbsp sugar. As soon as the sponge is baked, invert onto the sugared paper, removing the tin and lining paper. With a short edge facing you, score a horizontal line 2cm from the bottom of the sponge, then roll up from this end, enclosing the paper within. Set aside to cool completely.
4. Meanwhile, make the caramel. Melt the caster sugar in a pan over a low heat, swirling (not stirring) the pan, until it’s a dark amber caramel. Whisk in the butter and a pinch of salt until combined; slowly whisk in 100ml cream. Bubble for 2 mins, whisking constantly, then remove from the heat and scrape into a bowl. Set aside 1 tbsp in a small bowl, then transfer the rest to the fridge for 15 mins.
5. Whisk the chilled caramel with an electric whisk on high for 30 secs, then put in the freezer for 15 mins. Whisk on high for 3-5 mins until pale, very thick and running a spoon through leaves an indent. In another bowl, whip the remaining 100ml cream with the icing sugar to stiff peaks.
6. Unroll the sponge, discarding the paper. Spread with the whipped caramel, leaving a 1cm border, then top with the whipped cream and roll up. Dust with 1 tsp cocoa powder, drizzle with the reserved 1 tbsp caramel and sprinkle over the honeycomb (if using) to serve. The cake will keep chilled in a sealed container for up to 3 days.

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