Caramel honeycomb Swiss roll
Recipes and styling Katelyn Williams Photos Angie Lázaro Food assistant Liezl Odendaal
(serves 8)
6 eggs, separated
½ cup castor sugar
¼ cup cocoa, plus extra, to dust
2T cake flour
125g dark chocolate, melted
1 cup mascarpone
160g caramel
150g honeycomb, roughly chopped (CLICK HERE FOR THE RECIPE)
Preheat oven to 180°C. Grease a 28cm x 32cm Swiss roll pan and line with baking paper. Whisk egg yolks and sugar until thick and pale. Sift over cocoa and flour, and fold in. Add chocolate and 2T boiling water. Whisk egg whites to soft peaks, then fold into the chocolate mixture. Spoon batter into prepared pan and bake for 12 minutes or until cake springs back when lightly pressed. Dust generously with cocoa, then cover with a sheet of baking paper. Invert cake with baking paper onto a work surface, then gently peel paper from the cake. While still hot, use the baking paper to roll up the cake. Cool for 20 minutes. Mix mascarpone, caramel and 100g honeycomb. Gently unroll the cake, spread with filling, leaving a 2cm border. Re-roll the cake, cover and refrigerate for 30 minutes or until filling is firm. Dust with extra cocoa and scatter with remaining honeycomb.
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