- 3 eggs
- 75g castor sugar
- 75g self-raising flour
- 10ml vegetable oil
- 1 tin of caramel
- 1 tub of cream cheese
- Handful of raspberries
- Baking paper
Combine cream cheese, caramel and raspberries and gently mix in a bowl and set aside.
Preheat the oven at 180° C. Line a Swiss Roll/flat pan with baking paper and lightly grease. Whisk the eggs, oil and castor sugar until thick and pale. Sift the self-raising flour into the egg mixture, and fold in gently with metal spoon until everything is incorporated.
Pour the mixture into the pan and back for 10 – 15 minutes or until the cake is firm (Do not over bake as this will lead to cracking)
While the cake is baking, prepare a clean tea towel by sprinkling castor sugar onto the tea towel.
As soon as you remove the cake from the oven, invert the tin over the sugared tea towel. Ease the cake out of the tin and remove the baking paper. Roll up immediately. Leave rolled cake in the towel to cool.
Once cake is completely cooled, unroll the cake, and spread the cream cheese, caramel and raspberries mixture. Roll up the cake again (No need to use tea towel this time) Dust on some castor sugar on top of the cake