To bake the swissroll you need:-
3 eggs (65g)
50g caster sugar
50g cake flour
Line a 28 x 28cm baking pan with parchment paper. Preheat oven to 180C. Middle rack.
1. In a mixing bowl, beat eggs lightly then add sugar. Place the bowl on top of a bowl of hot boiling water. Whisk with handwhisk until the eggs are warm then start whisking the eggs with a hand mixer with high speed until light and fluffy.
2. Sift in the flour in 3-4 portions and gently fold into the eggs mixture until well mixed. Do not over mixed!
3. Pour into prepared pan and tap a few times to remove big bubbles and also to even out the top.
4. Bake for 20 minutes or until golden. Remove from pan and allow to cool before removing the paper.
50g whipping cream
Heat up the sugar to caramelize then pour in the cream. Careful as the mixture will bubble up furiously when cream is added! Remove from heat and keep stirring until smooth. Allow to cool before using.
Prepare the whipped cream:
120g of bettercreme – whip up until firm.
Peel off the lining from the cake and spread a layer of whipped cream and arrange a roll of bananas on one end. Drizzle caramel on top of the bananas, then roll up the cake, using the paper to help you as you roll.
Chill in fridge for a couple of hours before slicing.