|4||eggs — seperated|
|1/2 + 1/3 cup||castor sugar|
|1/3 cup||cocoa powder|
|1/3 cup||water — hot|
|1 tsp||baking powder|
|70 g||Aero Peppermint Slab — chopped|
|1/4 cup||icing sugar|
|1 tin||nestlé caramel treat|
Preheat oven to 180 degrees. Line a swiss roll tray with parchment paper, sprinkle a cotton towel with powdered sugar.
Beat the egg whites until soft peaks form, gradually add the 1/2 cup castor sugar and beat until stiff peaks form. Set aside.
Beat the egg yolks and the 1/3 cup castor sugar until pale and in peppermint essence.
Add the sifted dry ingredients to the egg yolk mixture, add water and mix until smooth. Gently fold in the egg whites into the chocolate mixture and mix until fully combined. Spread batter evenly in prepared pan and bake for 15 minutes.
Once done loosen the edges onto the cotton towel. Carefully peel off the parchment paper and roll the cake up.
To make sure caramel is smooth, microwave for 20 seconds and give it a good stir. Whip up fresh cream until soft then add in icing sugar, then caramel. Mix until smooth.
Unroll the swiss roll and fill with caramel cream, Peppermint Aero pieces. Roll the swiss roll and refrigerate for 30 minutes. Dust with cocoa powder sprinkle with remaining Peppermint Aero pieces.
Reprinted with permission from Masiha Patel Desai, follow on Instagram