Caramel Chocolate Log

• butter↗

  for greasing

• large eggs↗4
• golden caster sugar↗125g g

  plus extra for sprinkling

• cocoa powder↗25g g
• oat flour↗50g g

  (check label to ensure gluten‑free)

• dulce de leche↗100g g

  (or Carnation caramel)

• powdered sugar↗

  for dusting

• white chocolate↗50g g

  (check label to ensure gluten‑free), melted

• double cream↗400ml ml
• soft light‑brown sugar↗2 tbsp tbsp
• ground ginger↗½ tsp tsp
• ground cinnamon↗½ tsp tsp
• ground cardamom↗¼ tsp tsp

  (seeds from 3 pods, ground)

Step-by-step instructions

1. 1

   Lightly grease a 26 × 36 cm baking tin with a high rim and line it with parchment paper. Preheat the oven to 180 °C/160 °C convection/gas 4.

2. 2

   To make the filling, place all ingredients in a small saucepan and bring to a boil over medium heat, whisking constantly to dissolve the sugar and prevent lumps. Transfer to a small container, cover with film and chill in the refrigerator for several hours or until completely cooled.

3. 3

   In a large bowl, beat the eggs and sugar with an electric mixer for 5‑8 minutes, until the mixture triples in volume and leaves a ribbon on the surface. In a separate bowl, combine cocoa powder, oat flour and a pinch of salt, sift over the egg mixture and gently fold in, preserving lightness. Carefully pour the batter into the prepared tin and smooth into an even layer.

4. 4

   Bake for 12‑14 minutes, until the cake springs back when lightly pressed. Transfer it to a cooling rack, keeping the parchment underneath.

5. 5

   When the cake has cooled to room temperature, gently flip it onto a parchment sheet lightly dusted with sugar and remove the backing parchment.

6. 6

   Whisk the spiced cream to soft peaks, spread it evenly, leaving a 2 cm gap along the short edge. Drizzle dulce de leche in random drops over the filling and create a spiral with a knife or spoon.

7. 7

   Carefully roll the cake using the backing parchment, ensuring the unsealed edge of the sponge is at the end of the roll. Dust with a thin layer of powdered sugar, transfer to a serving plate and drizzle with white chocolate. Serve the same day, as the cake dries quickly.