Sift together ¾ cup of flour and 3 heaped teaspoons of baking powder.

Whisk 3 large eggs and ½ cup of castor sugar until they are thick and white.

Add 1 teaspoon of vanilla essence.

Gently fold the sifted flour into the egg mixture.

Line a roughly 38 cm by 25 cm rimmed baking sheet with baking paper/wax wrap and spray it with non-stick spray.

Spread the cake batter evenly into the pan.

Bake on 180 degrees for 10 minutes.

While the cake is baking, dampen a kitchen cloth and sprinkle castor sugar over it.

When the cake is done, invert the pan over the cloth. Take off the pan and peel the paper of the cake. Gently roll the cake. It should be quite loose, not tight. Leave to cool for approximately half an hour or until cool to the touch.

Whip 1 cup of fresh cream with 2 tablespoons icing sugar.

Unroll the cake. Spread 1 tin of caramel treat over it reserving around 3 tablespoons. Spread 2/3 of the cream on top of the caramel. Gently roll the cake and place on a serving platter. Spread the remaining cream and caramel on the top of the cake.

Melt around 1 tablespoons of butter in a frying pan. Spread ½ cup of chopped pecans in a single layer in the pan. Sprinkle brown sugar over the nuts. Toast, stirring over low heat until brown. When cool, sprinkle over the cake, preferably not more than 2 hours before serving as the nuts will soften.