Salted caramel, cream & pecan brittle swiss roll
Enjoy a taste of decadence in every mouthful of our divine salted caramel, cream, and pecan brittle Swiss roll – our Burford Brown eggs make for an exquisitely light sponge. Simply serve with a cup of tea and enjoy!
To make the Swiss roll
Pre-heat the oven to 200C/180C (fan).
Grease and line a 20cm x 30cm Swiss roll tin, then set aside.
Start by sifting the flour and baking powder into a large mixing bowl.
Next add the softened butter, eggs, sugar, and vanilla, then use an electric whisk to bring the mixture together until pale, fluffy and smooth.
Carefully tip the mixture into the prepared tin and level it out, then place it into the middle shelf of the pre-heated oven and bake for 15 minutes. It should be lightly golden brown, risen slightly, and springy to the touch.
Before bringing the Swiss roll out of the oven, prepare a piece of baking paper just larger than the size of the tin, and sprinkle it evenly with a layer of sugar.
Once the Swiss roll is cooked, remove it from the oven and carefully flip it out onto the sugared baking paper. Remove the tin and the baking paper liner, then trim the edges of the sponge with a sharp knife.
Starting with one of the short edges, gently roll the sponge into a spiral using the sugared baking paper to wrap it up tightly. It is important to do this while the sponge is still warm, to avoid cracking. Once it is rolled, keep the sugared baking paper wrapped tightly around the Swiss roll and set aside to cool in this spiral.
After the Swiss roll has cooled, it is ready to be filled with the decadent salted caramel filling.
To make the salted caramel, cream, and pecan brittle filling
Start by making the pecan brittle. To a shallow pan, add the sugar, spreading it flat, and add the water. Place over medium heat and begin swirling the pan lightly, trying not to stir, to allow the sugar to melt and dissolve. After the sugar has dissolved, it will begin to bubble and turn a light, golden brown, as the caramel forms. Tip in the pecans and a pinch of sea salt and use a spoon to evenly coat the nuts.
Tip the coated nuts and any excess caramel onto a sheet of baking paper on a baking tray, and spread out, leaving the brittle to set.
Pour the cream into a bowl and gently whip until it forms medium-stiff peaks. Take the cooled Swiss roll and gently unroll until it is flat again. Cover with a layer of salted caramel spread, followed by a layer of the lightly whipped cream, leaving a 1cm border around the edges.
Gently roll the Swiss roll back into its spiral, tightly enclosing the filling and finishing so the seam is tucked under the bottom of the cake.
Carefully snap and break the pecan brittle into shards. Place the filled Swiss roll onto a serving platter and top with extra salted caramel and arrange the pecan brittle pieces.
For the Swiss roll:
115g self raising flour
1 teaspoon baking powder
50g unsalted butter, room temperature
2 large Clarence Court Burford Brown eggs
115g caster sugar, plus extra for rolling
1 teaspoon vanilla essence
For the salted caramel, cream, and pecan brittle filling:
100g caster sugar
2 tablespoons water
Pinch of sea salt
200ml double cream
200g Bonne Maman salted caramel spread