06 February 2018

Coffee Swiss Roll 咖啡蛋糕卷

Finally come back to my own space again. Hubby just get me a new laptop, many new things to familiarise. This Coffee Swiss Roll was done more than two months ago :) 

Yield: 16 slices (baking tray 30cm x 40cm)

Rectangle baking tray 30 cm x 40 cm

egg batter:
4 egg yolks
20 g sugar
100 g cake flour
100 ml milk (adjust the liquid accordingly, the final batter has to be a bit thick and not too runny)
60 ml avocado oil
1 tbsp coffee powder mixed with 1 tbsp hot water (you can add more coffee powder if you prefer stronger coffee flavour)

4 egg whites
60 g sugar
a pinch of salt

400 ml thickening cream / whipping cream
20 g icing sugar

Prepare the baking tray: lay baking tray with parchment paper. 

1. In a mixing bowl, add the egg yolks and sugar. Beat it with hand whisk until pale and creamy. Add coffee powder mixture and milk, stir until combine. Add the sieved cake flour in batches and avocado oil, mix well.  

2. In a clean mixing bowl, using electric mixer, add salt and beat the egg whites until foamy, turn the kitchen aid mixer to high speed, add the sugar in three batches, beat until soft peak stage. 

3. Take 1/3 of the meringue, mix with egg yolk batter, mix well. Then fold in the remaining meringue to egg yolk batter.  

4. Pour the cake batter on to the lined baking tray, smooth the top with a rubber spatula. Tap the baking tray on the worktop to release any trap bubbles. Bake at preheat oven at 180C on the middle rack for 15 mins. 
5. When the cake is done. Take it out from the oven and flip the cake on a cooling rack, peel away the parchment paper from the cake. Flip the cake back to the top side up. Set aside to cool.

6. Using an electric mixer, whip the thickening cream or whipping cream with icing sugar until the cream double in volume. 

7. Spread the cream on the cold cake. Roll the cake up Swiss Roll style. Keep it in the freezer for at least 3 hours or until the filling is harden before cutting. 

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