Ahh Caketober. If you were ever looking for an excuse to bake cake or eat cake (I mean you don’t need an excuse really, it’s cake but you know, if you felt you did) then this is it. The idea is simple. Pick a date in October, register it with Caketober, bake, dress up and sell cakeage.
I’ve been involved with Caketober a lot over the years – my Manchester Cake is a well loved recipe – especially at work. Every time there’s a bake event I get asked to make it, I think it might be the custard frosting.
This year, Caketober sent out secret ingredients to challenge the bloggers taking part. And whilst some got gin, the elves behind the fundraiser thought that a little bit easy for me.
So they sent me:
This recipe is distinctly retro and calls on an almost foolproof sponge recipe from Simon Rimmer. I’ve used it before, it comes out every time – except when you realise your oven now slants slightly to one side and you need to compensate. Yes, my oven is wonky.
This recipe also gave me the opportunity to use the salted caramel from Bonne Maman. I’ve been looking for an excuse to use this rich, creamy sauce (aside from just slapping it ontop of cream on a scone, which in itself is bloody delicious). It smears well all over the peanut butter frosting and you can be as generous as you like.
If salted caramel isn’t your cup of tea, then try strawberry jam for a PB&J version.
Peanut Butter and Salted Caramel Swiss Roll
- 3 eggs
- 75 g golden caster sugar
- 75 g self-raising flour
- 55 g butter softened
- 125 g Funky Nut peanut butter
- 125 g icing sugar
- 1 or 2 tablespoons milk
- 5 tablespoons of salted caramel sauce
- Icing sugar for dusting.
Preheat the oven to 200°C (Gas Mark 6).
Grease and line a tin (23 x 30cm) with parchment paper.
In a bowl beat the eggs and the sugar until pale and fluffy
Sift in the flour, and fold into the egg and sugar mixture
Pour into the lined tin and pop into the oven for 7-10 minutes - it really doesn't take long!
Once done, remove from the oven to cool.
In the meantime, put the butter and peanut butter into a bowl and beat until combined. Add milk as and when required to soften the mixture and make it spreadable.
When the sponge is cooled, tip over onto a second piece of parchment paper and peel off the original.
Spread this naked sponge with the peanut butter frosting.
Then top with the salted caramel sauce.
Using the new parchment paper, roll the Swiss roll, tucking in the end first, and using the paper to keep it nice and tight.
Dust with icing sugar, and enjoy a slice with a brew for testing purposes obviously.
If you fancy a chocolatey version, simply swap out 25g of flour, for cocoa powder.
Adapted from Simon Rimmer, Sunday Brunch