Chocolate Caramel Swiss Roll

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A deliciously moist and fluffy chocolate cake roll that is generously filled with vanilla whipped cream and gooey caramel. Top with even more caramel for an extra indulgent swiss roll!

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In a large bowl, whisk together the egg yolks and 1/2 cup (100g) sugar.

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Whisk in the vanilla and yogurt.

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Add the flour, baking powder, cocoa powder, and salt, and whisk until combined.

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Add the egg whites and remaining 1/4 cup (50g) sugar to a separate large bowl. Using a hand mixer, beat until stiff peaks form.

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Add 1/4 of the meringue to the chocolate batter and whisk until combined. Gently fold in the remaining meringue in thirds until fully combined.

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Pour the batter into the prepared pan and spread out evenly.

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Bake for 12 - 14 minutes.

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Invert the cake onto a tea towel dusted with cocoa powder or icing sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool.

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Using a hand mixer, whip the heavy cream, icing sugar, and vanilla until stiff peaks form.

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Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake.

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Spoon the caramel randomly all over the filling, and use a knife or toothpick to swirl the two together. Re-roll without the tea towel.

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Get the full recipe list and instructions at the link below!

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