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
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| Swiss Roll, 2nd attempt (no powered sugar) |
