How to make a Caramel and Cream Swiss Roll

Learn how to make a classic Swiss Roll cake step-by-step. This retro treat is making a comeback, and I'm here for it! You'll love the deliciously light and fluffy sponge (which can be made with just 3 ingredients) and the sweet & creamy filling.
Traditionally Swiss Rolls are filled with jam but you, my followers, chose caramel as your favourite filling on my poll (I wholeheartedly agree!). I added a layer of whipped cream too, because why not?

Recipe:
Sponge:
4 large eggs
115g castor sugar (1/2 cup)
105g flour (3/4 cup)
pinch of salt
5ml vanilla essence

Filling:
250ml cream
360g tinned caramel

NOTE: Baking tin is 23 x 33cm, not 20 x 30cm

0:00 Intro
0:54 Ingredients
1:19 Foaming Method
2:05 Ribbon stage
2:48 Baking
3:16 How to roll your sponge
3:59 Preparing the filling
4:23 Adding the filling and re-rolling
5:03 Outro