How To Make Cake Coffee Cream Swiss Roll Recipe

How To Make Cake Coffee Cream Swiss Roll Recipe - Coffee cream swiss roll is an ultra-sugary, rainy afternoon treat. If you want to fill your Swiss roll with jam instead of coffee butter cream, sieve 3 tablespoons of good raspberry or strawberry jam then, using a palette knife, spread it on to the still-warm sponge and roll up.


* 85 g Caster sugar Plus Extra For Dusting
* 85 g plain flour Plus Extra For Dusting
* 3 Medium Eggs

Coffe Butter Cream

* 1-1/2 Tablespoons instant coffee granules
* 225 g Butter softened
* 170 g icing sugar Sifted

Servings: 8 people
Recipe Notes

1 Preheat the oven to fan 170°C/gas 4. Cut a piece of baking parchment slightly larger than a 20 x 30cm/ 8 x 12in Swiss roll tin. Lightly oil the tin. Fold each edge of the parchment so that it forms a 2.5cm/1in rim. Press the paper into the tin to fit neatly and line the sides. Lightly brush the paper with oil, dust with caster sugar and then with flour.

2 Sift the flour and salt together and set aside. Place the eggs and 85g/3oz sugar in a large bowl. If you have an electric whisk, beat until the mixture is pale and thick and leaves a trail when you lift the whisk. If you're whisking by hand, place the bowl over a pan of just-boiled water (off the heat); whisk until it is pale and thick, then remove from the pan and continue to whisk until cool.

3 Tip the flour over the surface of the whisked egg mixture and, using a flat metal spoon, gently fold the flour into the mixture. Spoon into the prepared tin and spread evenly. Bake for 12-15 minutes or until golden and risen. Cool for 15 minutes.

4 Place a sheet of baking parchment on the work surface and sprinkle evenly with caster sugar. Loosen the edge of the sponge with a knife, then gently invert the sponge on to the sugared paper. Very carefully, peel away the baking paper. If necessary, trim the edges of the cake. To prevent the sponge from cracking. cover it with another sheet of baking parchment and very gently roll it up from the shorter side, using the paper underneath the cake to help you roll.

5 To make the coffee butter cream, dissolve the coffee granules in 1 tablespoon boiling water. Place the butter and icing sugar in a mixing bowl. Beat thoroughly using an electric whisk until pale and fluffy, then whisk in the coffee. Transfer to a bowl and keep at room temperature.

6 The Swiss roll must be cool before you add the butter cream. Once cool, carefully unroll. Using a palette knife, gently spread with the coffee butter cream and roll up again. Place on a serving plate, lightly cover and chill for 30 minutes to firm up the butter cream.