A light and quick alternative to a sandwich cake which you can easily adapt for different flavour combinations.
We had a friend to stay this weekend who always requests some kind of Lainey baking! He mentioned coffee cake so I thought I would create something slightly different to the normal sandwich cake. This went down very well . Three slices to be exact!!!
I’m always surprised by how quick it is to make a Swiss Roll. Only 10 minutes cooking time and it can be iced almost immediately. In order to keep the sponge light, you need to treat the mixture very gently in order to keep all the lovely air bubbles. For a plain Swiss Roll, you can leave out the coffee and use jam instead of buttercream.
COFFEE SWISS ROLL
adapted from ‘Coffee Swiss Roll’ by Mary Berry
For the sponge:
- 3 large eggs
- 75g caster sugar (plus more for sprinkling)
- 75g self raising flour
- 2 tsp espresso powder (or use 2 tsp coffee granules dissolved in 2 tsp boiling water)
For the buttercream:
- 75g unsalted butter
- 225g icing sugar
- 2 tsp espresso powder dissolved in 2 tsp boiling water
- 1 tbsp milk
1. Pre-heat the oven to 200°C fan/220°C. Grease and line a 33x23cm swiss roll tin.
2. Whisk the eggs and sugar together until light, fluffy and ribbon stage is reached (when the whisk leaves a trail in the mixture).
3. Sieve the flour and espresso powder together. Add to the egg mixture and fold in very gently. Ensure there are no lumps of flour left.
4. Pour the cake mixture into the prepared tin (don’t do this from a height or you may knock some of the air out of the mixture). Spread the mixture to the edges and gently shake to level the surface.
5. Cook in the oven for 10 minutes. It should just be shrinking away from the sides of the tin.
6. While the sponge is cooking, prepare a piece of baking paper (bigger than the sponge) on a flat surface and sprinkle generously with caster sugar.
7. Once cooked, turn the sponge out onto the prepared baking paper. Carefully remove the baking paper from the bottom of the cake. Use a sharp knife to score a line 2.5cm in from one shorter end.
8. While the cake cools, make the buttercream. Beat the butter until soft then sieve in the icing sugar and beat until smooth. Dissolve the espresso powder in boiling water and add it into the buttercream along with the milk. Beat until smooth and creamy.
9. Spread this carefully over the sponge. Firmly, and using the baking paper to help you, roll up the cake from the scored end. Trim each end with a sharp knife to tidy it up.