Coffee Swiss Roll2016-01-02
- Skill Level: BASIC
- Servings : 6
- Prep Time : 30 min.
- Cook Time : 30 min.
- Ready In : 60 min.
Coffe Swiss Roll is a delicious dessert to prepare for the family. There are 3 components to the process of baking a Swiss Roll- getting the sponge base to behave; preparing the filling and rolling the cake to achieve a neat pinwheel roll. See the recipe.
- 3 Whole eggs
- 1 Egg yolk
- 80 g Castor sugar
- 80 g All purpose flour
- 20 g Butter melted
- 30 ml Milk
- 1 tbsp Instant coffee powder
- 75 g Egg white (for Butter Cream)
- 70 g Castor sugar (for Butter Cream)
- Pinch Salt (for Butter Cream)
- 225 g Unsalted butter (for Butter Cream)
- 1 tsp Vanilla Extract (for Butter Cream)
- 2 tsp Instant Expresso powder (for Butter Cream)
Line a cake pan with parchment paper and preheat oven to 200C. Place eggs and egg yolk in a bowl with sugar and whisk over a water bath until sugar is completely dissolved and eggs become foamy.
Remove from heat and continue whisking the egg yolks using a stand mixer at medium speed until ribbon stage is reached. Sieve flour over the egg batter and fold with a spatula to incorporate. Mix butter, milk and coffee powder together and add to the mixture.
Fold carefully from bottom up to incorporate liquid with batter. Pour batter into lined baking tray. Spread out batter evenly with a scraper. Gently tap the baking tray a few times to release trapped big bubbles. Bake at 200C for 12 minutes.
For Butter Cream place egg whites, sugar and salt in a mixing bowl. Whisk egg whites over a water bath until sugar and salt completely dissolves. Remove from heat and continue whisking the egg whites using a stand mixer. Whisk at low speed and gradually increase speed. Whisk the egg whites until glossy and firm peaks are formed.
Lower mixing speed and add butter in spoonfuls until smooth and fluffy adding coffee powder with vanilla extract. Change balloon whisk to paddle and continue mixing for another 10mins at low speed to deaerate the cream.
Remove liner paper on sponge cake. Place sponge sheet on a sheet of parchment paper with the baked face facing upwards. Spread butter cream over sponge sheet and roll the cake up like a sushi roll, tucking in the ends with a ruler. With the cake still wrapped in parchment paper, chill until cake form is firmed up.