Coffee Swiss Roll

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    ounce butter
  • 3
    large eggs
  • 3
    ounces sugar
  • 1
    tablespoon coffee, essense (or mix instant in hot water, VERY strong)
  • 3
    ounces flour
  • 1
    pinch salt
  • 1
    tablespoon hot strong coffee
  • 6
    tablespoons cherry jam, warmed
  • 23
  • 1
    tablespoon coffee liqueur
  • 4
    tablespoons chocolate, coarsely grated
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DIRECTIONS

  • Preheat oven to 425°F.
  • Butter an 8x12 pan or use silpat and line with waxed paper or parchment.
  • Put the eggs, sugar and coffee essence in a large bowl over a pan of hot water and whisk until the mixture is pale and leaves a thick trail.
  • Remove from the heat and sift half the flour and salt over the egg mixture. Fold it in, carefully.
  • Repeat with the remaining flour and add the hot coffee.
  • Turn the mixture into the prepared pan, tilting it until evenly covered.
  • Bake just above the center of the oven for 10 minutes or until well risen and springy.
  • Have wax or parchment paper drenched in sugar at the ready. Turn the sponge cake onto the paper and foll at once from the short side.
  • Cool on a wire rack covered with a dish cloth. Be sure to put the loose end down.
  • Whip the cream and liqueur together.
  • Warm the jam.
  • When cold, carefully unroll the cake and remove the paper.
  • Brush with the warm jam and then spread with the cream mixture.
  • Re-roll.
  • Sprinkle grated chocolate on top.
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