30x20cm/12x8inch swiss roll tin, greased and the base lined with baking pape
Kenwood Food Processor or Mini Chopper
For the Sponge, Preheat the oven to 200C/180C fan/gas mark 6. Grease and line the swiss roll tin.
Place the Billington’s sugar, eggs and Nielsen-Massey vanilla bean paste into a Pyrex mixing bowl and whisk using the Kenwood kMix hand mixer until it has tripled in volume. When you lift the whisk out of the mixture it should fall in a steady stream and sit proudly on the surface of the mixture for at least 3 seconds
Sift the flour, cocoa and baking powder over the mix and then gently fold in with a spatula until well incorporated.
Carefully pour this into the prepared tin and level off with a spatula, before baking in the preheated oven for 8 -10 minutes, or until evenly risen and the sponge springs back when gently touched.
Remove from the oven and dust a piece of baking paper with cocoa powder, onto which invert the freshly baked sponge and allow to cool completely.
While the sponge bakes make the filling. Place the Billington’s sugar and cream into a saucepan and heat over a medium/high heat until the sugar dissolves.
Allow to bubble for a minute or two, before pouring onto a large plate to cool.
When cool, beat the Stork in a mixing bowl then slowly whisk in the caramel sauce until thick and well incorporated. This should hold its shape so make sure that the caramel sauce was completely cool before adding to the Stork.
Smooth the filling over the cooled sponge, leaving just a centimetre or two at one of the shorter ends, then roll up the sponge along the length, into a tight spiral.