What a *fantastic* suggestion to bash the nutty caramel into such small pieces before adding to the cream. In all my previous attempts of similar, I've always tried to keep the caramel shards quite large. *THIS takes it to the next level though!* (Made it today for my kid, and we were both blown away.)
This looks amazing. I am making it on Christmas ever. But this cake has no flour? I am making it tomorrow but just want to check that I am reading that right?
I did end up making this for Christmas eve and it was AMAZINGLY delicious. I can see this becoming a family favorite year after year. Thank you for sharing your recipe.
This video came up in my suggested videos - and I thought you looked familiar!! The season that you were on The Great British Bakeoff was my all-time favorite! I have subscribed and look forward to more of your videos! :)
I have the smaller Swiss roll pan (23x35cm). Should I reduce the recipe to 4 egg proportions? I’m worried the sponge will be too thick otherwise. Thanks.
Looks lovely- will be making this tomorrow- thanks for all your lovely recipes 😋 u said 130 & it’s written down 150 g sugar - just wondering which one -sorry to ask but I’d like to get it right 😘
Looks amazing!! Any chance you can put a list of ingredients and amounts at the beginning or end or your videos for grocery shopping purposes?!!! Thanks 😊
This style of sponge doesn't use flour to rise, it uses the air whipped into the whites/yolk. Due to the large number of eggs involved, they will bind the cocoa and sugars as needed without the need for flour.
