Miso Apple Swiss Roll

Preheat the oven to 200C fanbake.

Line a rectangular tray (30cm x 20cm) with baking paper. Brush the baking paper with a tiny amount of vegetable oil. This helps to prevent the cake from sticking and makes it easier to roll up.

Add eggs and sugar to a bowl. Beat with an electric mixer until pale and thick. This will take a good 5-8 minutes. Don't rush this step, it's what makes your swiss roll light and fluffy!

Sieve the flour and add to the egg mixture in two goes. Folding in gently to not lose any air.

Pour the mixture into the lined tray, and shake to get into the corners.

Bake for 8-10 minutes until golden brown.

Place a piece of baking paper on the counter and sprinkle it with sugar.

Gently tip out the cake over the sugar.

Spread with the Miso Apple Compote

Roll the cake up and leave to cool.

Serve with some cream and cinnamon caramel sauce.