Swiss rolls look fancy but are surprisingly simple to master. Just follow our easy recipe for swirly coffee swiss roll in no time!
Ingredients
For the sponge:
4 large eggs
140g caster sugar, plus 1 tbsp for sprinkling
140g plain flour
Single shot espresso or 1 tbsp very strongly brewed coffee (cooled)
Cocoa powder for dusting
For the filling:
250ml double cream
35g icing sugar, sifted
1-2 tbsp espresso or very strongly brewed coffee (cooled)
15g chocolate covered coffee beans, very finely chopped
Method
1. Preheat oven to 200C/180C Fan/Gas 6. Grease and line a 33cm x 23cm swiss roll tin with baking parchment.
2. Sift flour into a bowl.
3. Add eggs and sugar into another bowl. Whisk with electric beaters for 8-10 minutes until pale, creamy and thick. Add the coffee and flour and fold in using a spatula or metal spoon. Be very gentle!
4. Carefully ease the mixture into the tin. Bake for 10-12 minutes until cooked through and springy to touch. Don't leave it to cool – move to the next stage straight away!
5. While the sponge is baking, cut a piece of baking parchment a little larger than your tin. Sprinkle it liberally with caster sugar. Use oven gloves to invert the cooked sponge onto the parchment. Lift away the tin and lining parchment. Score a line about 1.5cm in from one of the shorter sides (don't cut all the way through). Roll up in a cigar shape from the scored side and leave to cool.
6. Make the filling. Add the cream and coffee to a bowl and sift in icing sugar. Whip until it forms soft peaks and then fold in the chopped chocolate-covered coffee beans.
7. Carefully unroll the sponge and spread over the coffee cream. leave the scored edge clear. Roll it back up from the scored edge, then dust with cocoa and trim the edges if you like. Serve and enjoy!
Fancy more baking ideas? Find oodles in our blog!
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