Wednesday, 21 December 2016

Mini Coffee Swiss Rolls



I always have a phobia of baking Swiss Rolls because I always end up with a crack Swiss Roll. But all you need is a right sponge cake recipe and you don't need to be afraid of baking anymore.

Mini Coffee Swiss Roll

A) 2 egg yolks
    75 gms self raising flour, sifted
    1 stick of Nescafe Rich 3 in 1 coffee sachet      mixed with 35ml to 50 ml water
     35ml corn oil
     1/2 tsp coffee paste

B) 2 egg whites
    40 gms sugar

Method:

Mix ingredients ( A ) in a bowl and mix till combined. Add in 35ml water first if mixture is too thick add in more water. The mixture shouldn't be too runny or too thick.
Beat ingredients ( B ) till stiff.  Transfer ( A ) to ( B ). Lightly combine mixture.
Pour into a lined 9 × 11 tray.
Drop tray onto table a couple of times to rid of air bubbles.
Bake at 180° for 15 - 20 mins depending on your oven.
Remove from oven and drop bake Swiss Roll on table a couple of times.
Remove from tray and tear off baking paper.
Transfer onto a clean baking sheet and roll up the cake.
Leave aside for 20 mins till cool.
Unroll and spread with SMBC .
Roll back again and keep in fridge for 20 mins.
After 20 mins take out and cut into desired thickness.

Recipe for my SMBC can be found in my Old School Butter Cream Cakes recipe.

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