Spiced Apple and Caramel Swiss Roll

配料

For the Sponge:

3 Medium Eggs

100g Light brown soft sugar

100g Plain Flour

1tsp Baking Powder

1tsp vanilla extract

1 tsp ground ginger

1 tsp ground cinnamon

Golden caster sugar for lining baking parchment

For the Caramel:

200g caster sugar

100g unsalted butter (room temp)

120ml double cream

Pinch of sea salt

For the Cinnamon Apples:

2 medium eating apples (Granny smith)

Squeeze lemon juice

1 tbsp sugar

1/2 tsp cinnamon

For the Filling:

300ml Double Cream

40g Icing Sugar

1tsp Vanilla Extract

Big handful of chopped pecans (plus pecan halves to decorate)