By Zanele van Zyl @cookingwithzanele
1.Combine cream cheese, caramel and raspberries and gently mix in a bowl and set aside.
Ingredients
Instructions
2.Preheat the oven to 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-rising flour into the egg mixture, and fold in gently with a metal spoon until everything is incorporated.
3.Pour the mixture into the pan and bake for 10 – 15 minutes or until the cake is firm (Do not over-bake as this will lead to cracking)
4.While the cake is baking, prepare a clean tea towel by sprinkling castor sugar onto the tea towel.
5.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 the rolled cake in the towel to cool.
6.Once the cake is completely cooled, unroll the cake, and spread the cream cheese, caramel and raspberry mixture. Roll up the cake again (No need to use a tea towel this time). Dust some castor sugar on top of the cake.