Preheat the oven to 200°C (Gas Mark 6).

Grease and line a tin (23 x 30cm) with parchment paper.

In a bowl beat the eggs and the sugar until pale and fluffy

Sift in the flour, and fold into the egg and sugar mixture

Pour into the lined tin and pop into the oven for 7-10 minutes - it really doesn't take long!

Once done, remove from the oven to cool.

In the meantime, put the butter and peanut butter into a bowl and beat until combined. Add milk as and when required to soften the mixture and make it spreadable.

When the sponge is cooled, tip over onto a second piece of parchment paper and peel off the original.

Spread this naked sponge with the peanut butter frosting.

Then top with the salted caramel sauce.

Using the new parchment paper, roll the Swiss roll, tucking in the end first, and using the paper to keep it nice and tight.

Dust with icing sugar, and enjoy a slice with a brew for testing purposes obviously.