Coffee Swiss Roll Recipe

Looking for an easy Coffee Swiss Roll recipe? Learn how to make Coffee Swiss Roll using healthy ingredients.


Submitted by beckinghamshire

Makes 10 servings



via http://kokken69.blogspot.com/

Recipe Ingredients for Coffee Swiss Roll

3 eggs
1 Egg yolk
80 g Sugars, Granulated
80 g All purpose flour
20 g Butter
30 ml Milk
1 tbsp Instant coffee powder
75 g Egg white
70 g Sugars, Granulated
1 pinch Salt
225 g Unsalted butter
1 tsp Vanilla Extract
2 (84 g) Espresso (small)

Recipe Directions for Coffee Swiss Roll

  1. Sponge:

  2. 1. Line a 30cmx30cm cake pan with parchment paper. Preheat oven to 200C.

  3. 2. 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. (Take care not to rest the bowl on the boiling water)

  4. 3. Continue whisking the egg yolks using a stand mixer at medium speed until ribbon stage is reached. (at this point, when a figure 8 is drawn with the egg foam, it should clearly retain its mark and not disappear into the batter)

  5. 4. Sieve flour over the egg batter and fold with a spatula to incorporate.

  6. 5. Mix butter, milk and coffee powder together and add to (4). (warming the liquid mixture will make it easier to incorporate with the batter)

  7. 6. Fold carefully from bottom up to incorporate liquid with batter.

  8. 7. Pour batter into lined baking tray. Spread out batter evenly with a scraper.

  9. 8. Gently tap the baking tray a few times to release trapped big bubbles.

  10. 9. Bake at 200C for 12mins.

  11. 10. Remove tray from oven and lift cake from baking tray onto a wire rack. Place the whole cake on the rack into a big plastic bag to cool. (This will help to prevent cake from drying out)

  12. Swiss Meringue Butter Cream

  13. 1. Place egg whites, sugar and salt in a mixing bowl. Whisk egg whites over a water bath until sugar and salt completely dissolves.

  14. 2. Remove from heat and continue whisking the egg whites using a stand mixer.

  15. 3. Whisk at low speed and gradually increase speed. Whisk the egg whites until glossy and firm peaks are formed. (The meringue should cool down by then)

  16. 4. Lower mixing speed and add butter in spoonfuls until smooth and fluffy.

  17. 5. Mix coffee powder with vanilla extract and add to (4).

  18. 6. Change balloon whisk to paddle and continue mixing for another 10mins at low speed to deaerate the cream.

  19. Assembly :

  20. 1. Remove liner paper on sponge cake.

  21. 2. Place sponge sheet on a sheet of parchment paper with the baked face facing upwards. Spread/pipe butter cream over sponge sheet and roll the cake up like a sushi roll, tucking in the ends with a ruler.

  22. With the cake still wrapped in parchment paper, chill until cake form is firmed up.

  23. 3. Slice and serve.

Categories

Dessert

Nutrition Facts
Serving Size 100.1g
Amount Per Serving
Calories
295
Calories from Fat
196
% Daily Value*
Total Fat
21.8g
34%
Saturated Fat
13.2g
66%
Trans Fat
0.0g
Cholesterol
130mg
43%
Sodium
182mg
8%
Potassium
52mg
1%
Total Carbohydrates
21.8g
7%
Dietary Fiber
0.2g
1%
Sugars
15.4g
Protein
3.9g
Vitamin A 14% Vitamin C 0%
Calcium 2% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
F
    Bad points
  • Very high in saturated fat
  • High in cholesterol
  • High in sugar
  • Contains alcohol
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