BIRTHDAY CAKE 1

* I used the swiss roll recipe below and made into a round birthday cake

Ingredients:
(Recipe adapted from The Sunday Times)
225g or 4 large eggs, whisked
55ml water
12g sponge gel 
50g sugar
40g flour, sifted
20g corn flour, sifted
3g baking powder
10 strawberries, sliced

For the cream:
200g topping cream 
1 to 2 drop of red colouring (I used blue colour)

For the caramel sauce:
100g sugar
80g cream

Method:
1.  Preheat the oven to 190 deg C.
2.  Place eggs, water, sponge gel, sugar, flour, corn flour and baking powder in an electric mixer
     and mix on high speed until they form a creamy batter.
3.  Line a 32x26cm baking tray with baking paper.  Pour the batter onto the tray and spread it 
     out evenly with a spatula. (I used a 6" round tray)
4.  Bake the cake for 10 to 14mins, until the top is lightly browned.
5.  Remove the cake from the tray and peel off the baking paper.  Leave to cool to room 
     temperature.

For the cream:
1.  Whip the cream until firm.
2.  Scoop out half of the whipped cream and mix in the food colouring to get a pink hue.  
     (mine is light blue)
3.  Leave both portions of whipped cream in the fridge until ready to use.


For the caramel sauce: (I omitted this)
1.  In a small pot, melt the sugar over a low fire until it turns light brown.
2.  Remove from heat and stir in the cream.  Strain the caramel to get a smooth sauce.  
     Leave to cool in the fridge until ready to use.

To assemble the cake:
1.  Lay the cooled cake on a large sheet of baking paper.  With the  small spatula, 
     spread the whipped cream over the cake.
2.  Using the baking paper, gently lift the cake on the side with the strawberries and roll the 
     cake over.
3.  Wrap the rolled cake tightly in clingwrap and leave to set in the fridge for 1 hr.
4.  When ready to serve, remove from the fridge and spread the pink cream over the top with a
     spatula.
5.  Slice the cake and drizzle the caramel sauce over.  Garnish with more strawberries and
     serve.