Chocolate Orange Roll With Caramel

• Start by making caramel filling.
• Place butter and sugar in non stick pan and stir quickly.
• Stir regularly until butter has melted.
• Add condensed milk and stir regularly until starting to the boil, should have a thick custard consistency.  
• Remove from heat straight away, do not allow to boil as it thickens further when cooled down.
• Leave caramel to one side to be used later.
• Start making the roll by heating the oven at 200 degrees Celsius.
• Brush vegetable oil onto large sheet of grease proof paper.
• Place sheet over large backing tray (25 x 30cm).  
• Leave tray to one side.
• Separate eggs, whisk egg whites until firm then add egg yolks, whisking for further 30 seconds.
• Add 250g granulated sugar, chocolate powder, juice and zest of a small orange.
• Whisk for 1 minute before adding corn flour and baking powder (through a sieve)
• Gently fold and mix slowly.  Take your time.
• Pour mixture into baking tray and put in oven for 12 minutes
• Take roll out of the oven and allow to cool down for 5 minutes.
• Sprinkle caster sugar and cover with second sheet of grease proof paper before turning over onto a flat surface.
• Spread caramel sauce slowly to avoid cracks.
• Gently remove paper and roll tightly.
• Sprinkle caster sugar on top and serve.