The coffee swiss roll recipe originated from 'Lainey Bakes' recipe (see here).
All I added was some walnuts!! I also swapped espresso powder for coffee essence. I *may* have upped the amount of coffee, as I like my coffee!
Oh, and I upped the quantities, because I had a larger swiss roll tin!!
Ingredients:4 Eggs (as fresh as you can get them)
100 g Caster Sugar
100 g Doves Farm Gluten Free Self Raising Flour
4 tsp Coffee Essence (to make it caffeine free, for kids, you could sub with 2 tsp strong instant decaf coffee, mixed with a little boiled water and cooled)
50g Walnut Pieces (for the cake)
Betty Crocker Ready Made Coffee Icing
Betty Crocker Vanilla Buttercream Style Icing, with coffee essence to taste
6 Halved Walnuts (for the decoration)
1 tbsp Icing Sugar (to sprinkle)
Method:1. Line your swiss roll tin with parchment paper or grease proof paper and warm your oven to 200 degrees (fan) or Gas 6.
2. Whisk eggs and sugar together, until light and frothy.
3. Mix in your coffee essence.
4. Sift in the flour and fold it in.
5. Break up the walnut pieces into small pieces and gently combine with the mixture.
6. Empty the mixture into your swiss roll tin, taking care to spread to the sides and corners.
7. Put it in the oven to bake for 10-12 minutes, until it is golden brown and bounces back again when you press it firmly with your finger - by this time it should be coming away from the sides.
8. Spread some grease proof paper over a clean surface (I weight mine either side with knives, to stop it rolling back again). Empty the swiss roll from the tin, and peel off the grease proof paper.
9. Trim about one and a half cm of each side of the swiss roll and cut a line about 2-3 cm from one end of the swiss roll. You don't want to cut all the way through, just about halfway.
10. Tightly roll up the swiss roll in the grease proof paper until is has mostly cooled, you can clip the ends if you like, to help it stay rolled together. (See this post for visuals.)
11. Unroll the swiss roll and spread the butter cream-style icing over the surface, then use the grease proof sheet to help roll the swiss roll tightly together again.
12. Pipe six generous blobs along the top of the swiss roll and top each with half a walnut. Dust with icing sugar, if so desired.
I find that placing the Swiss roll in the fridge, in a plastic container, helps the cake to keep 4-5 days, and in hot weather, helps to firm up the icing.
|Slice to serve|
This post is not an advert. I have not been paid to write this post. I am not sponsored in any way, even by advertising. I do not receive products free to review, although I have often been offered them. This is to try and maintain an unbiased approach. Any products listed in this post are here purely because they genuinely are the products we have used and enjoy consuming. They are included here merely to point people who are new to suitable products that they too may enjoy. All views expressed are my own (unless I've asked for The Hub's or Kiddo's). I try to tell is 'as-it-is'.