Light as a feather, Coffee Swiss Roll

We’ve made a delicious home made recipe for Coffee Swiss roll. Why not give it a try!!
Prepare a swiss roll tin with greased parchment paper.
Cake Ingredients:
3 eggs, seperated
3 oz plain flour, sifted
3 oz sugar
1tsp baking powder
1 dessertspoon Irel coffee extract
Filling:
1 tub Glenilen farm double cream
1 dessertspoon sugar
1 dessertspoon Irel coffee
Method:
Preheat oven to 180 degres.
Whisk egg whites in a spotlessly clean bowl, I find the Kenwood Chef does a great job , until stiff .
Keeping whisking and add the egg yolks followed by the sugar. You should now have a lovely light creamy foam.
Very lightly fold in the flour, not all at once, in 2 or 3 batches.
Now gently fold in the coffee and when mixed spread into tin, gently.
Bake for 10 – 15 mins until just firm to touch.
Put a clean tea towel on a cooling tray, tip the cake out onto tray , remove parchment paper and use tea towel to roll up cake. Leave to cool completely.
Whisk the cream with sugar and coffee until stiff.
Tip: if you think the whipped cream is too stiff add milk a teaspoonful at a time, until at the desired texture.
Unroll the cake , spread on the filling, roll up again.
Trim the ends, and dredge with icing sugar.
Enjoy!
It’s a firm favourite as a tea time treat in our house, and also freezes well. Could also be left flat, split and cream put in as a sandwich, and cut into squares, or alternatively bake in two small sandwich tins for a more traditional cake.

We’ve made a delicious home made recipe for Coffee Swiss roll. Why not give it a try!!

Prepare a swiss roll tin with greased parchment paper.

Cake Ingredients:
3 eggs, seperated
3 oz plain flour, sifted
3 oz sugar
1tsp baking powder
1 dessertspoon Irel coffee extract

Filling:
1 tub Glenilen farm double cream
1 dessertspoon sugar
1 dessertspoon Irel coffee

Method:

  • Preheat oven to 180 degres.
  • Whisk egg whites in a spotlessly clean bowl, I find the Kenwood Chef does a great job , until stiff .
  • Keeping whisking and add the egg yolks followed by the sugar. You should now have a lovely light creamy foam.
  • Very lightly fold in the flour, not all at once, in 2 or 3 batches.
  • Now gently fold in the coffee and when mixed spread into tin, gently.
  • Bake for 10 – 15 mins until just firm to touch.
  • Put a clean tea towel on a cooling tray, tip the cake out onto tray , remove parchment paper and use tea towel to roll up cake. Leave to cool completely.
  • Whisk the cream with sugar and coffee until stiff.
  • Tip: if you think the whipped cream is too stiff add milk a teaspoonful at a time, until at the desired texture.
  • Unroll the cake , spread on the filling, roll up again.
  • Trim the ends, and dredge with icing sugar.
  • Enjoy!

    It’s a firm favourite as a tea time treat in our house, and also freezes well. Could also be left flat, split and cream put in as a sandwich, and cut into squares, or alternatively bake in two small sandwich tins for a more traditional cake.