Salted Caramel Swiss Roll

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Grease a 25cm x 10cm Swiss roll tin with butter and line it with parchment paper.

   Tip: Use a sharp knife to ensure an even cut.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt.

   Tip: Sift the dry ingredients to incorporate air and ensure even distribution.

3. 3

   In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.

   Tip: Use an electric mixer for an even creaming process.

4. 4

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Use room temperature eggs for a lighter batter.

5. 5

   With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.

   Tip: Do not overmix the batter.

6. 6

   Pour the batter into the prepared tin and smooth the top.

   Tip: Use a spatula to ensure an even surface.

7. 7

   Bake for 20-25 minutes, or until the cake is golden brown and springs back when touched.

   Tip: Rotate the tin halfway through baking to ensure even cooking.

8. 8

   Remove from the oven and let cool in the tin for 5 minutes.

   Tip: Transfer to a wire rack to cool completely.

9. 9

   Once cool, spread the caramel sauce over the cooled cake.

   Tip: Use a spatula to spread evenly and avoid air pockets.

10. 10

    Roll the cake into a tight log and slice into 4 equal pieces.

    Tip: Use a serrated knife to ensure clean cuts.

11. 11

    Dust with flaky sea salt and serve immediately.

    Tip: Garnish with additional sea salt, if desired.