1

Combine evaporated milk and ¼ cup (55g) brown sugar in a small saucepan over medium-high heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce has slightly thickened and reduced to ½ cup (125ml). Cool. Place in fridge until cold.

2

Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 30cm x 25cm Swiss roll tin with oil. Line tin with baking paper, allowing paper to hang over the 2 long sides.

3

Using electric beaters, beat eggs in a medium bowl for 3–5 minutes or until thick and pale. Add remaining brown sugar, 1 tablespoon at a time, beating well after each addition. Sift flour 3 times onto baking paper. Gently fold flour and 1 tablespoon boiling water into egg mixture. Spread into prepared tin and bake for 10 minutes or until springy to the touch. Using paper, lift sponge onto a wire rack to cool.

4

Remove paper and cut sponge in half horizontally. Place base, cut-side up, on a serving plate. Spread with half the whipped cream (see tip). Top with banana and caramel sauce. Spread remaining cream over cut side of remaining sponge and place, cream-side down, over sauce. Press down gently. Cut into 12 pieces to serve.