Saturday, March 12, 2016

Cinnamon Coffee Hazelnut Swiss Roll

I was inspired to try this by first episode of The Great British Bake-Off (UK season 5) and discovered  two things: the excellence of using caster sugar in making desserts and how to make my own self-raising flour.

Cinnamon Coffee Hazelnut Swiss Roll

Ingredients: Swiss roll sponge
  • ¼ tsp ground cinnamon
  • 4 large eggs
  • 100g caster sugar
  • 100g flour
  • ¾ tsp. baking powder
  • ⅛ tsp salt
  • caster sugar to sprinkle on the baking parchment

Ingredients: filling
  • 300ml / 10 fl oz whipping cream 
  • 1 tsp caster sugar
  • 1 tsp coffee essence
  • 50 g. sliced hazelnuts
  • powdered (icing) sugar for dusting

Instructions: swiss roll sponge
  • Preheat the oven to 400F/200C/Gas 6
  • Line 33x23 cm (13 x 9 in) shallow baking dish or swiss roll pan with baking parchment
  • Whisk the eggs and sugar with the stand mixer on a low-medium setting (pick a speed that you could do if you were whisking by hand). Whisk until the mixture becomes airy and when the whisk leaves a  tail of foam when pulled out of the batter.  This took about 5 minutes with a stand mixer
  • Add the cinnamon and whisk gently until it is fully incorporated
  • Using the sieve, add the flour to the egg mix and fold in gently with a spoon until no flour pockets remain
  • Bake for 8-12 minutes, or until the cake is golden brown and springs back when touched gently
  • Sprinkle sugar on a second sheet of baking parchment laid on top of a tea towel
  • Turn the baked sponge on to the sugared baking parchment
  • Roll the sponge and baking parchment up into a tight roll but don't squish the sponge. Use the tea towel to help protect your fingers from the heat. Don't roll the towel into the roll
  • Cover the roll with the tea towel and allow to cool completely (about an hour)

Instructions: filling
Make the filling after your cake has been successfully rolled and cooled
  • Mix the whipping cream and sugar together
  • Whisk the whipping cream until it forms soft peaks
  • Add the coffee essence and whisk gently until it is fully incorporated

Instructions: assembly

  • Gently unroll the sponge
  • Spread a ½-¾ layer of the filling to the edges of the sponge
  • Sprinkle the sliced hazelnuts over the cream
  • Re-roll the cake as tightly as possible without squishing the sponge
  • Dust with powdered sugar
  • Put some of the left over filling into a pastry bag and decorate the top

This is best eaten fresh, but can be stored tightly covered in the refrigerator for 1-2 days

Tools: 33x23 cm (13 x 9 in) shallow baking dish or swiss roll pan, baking parchment, stand mixer, flour sieve, piping bag

Inspiration:  BBC Food Recipes - Cardamom, pistachio and coffee swiss roll

Swiss Roll, 2nd attempt (no powered sugar)

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