Coffee Swiss Roll
Simple and elegant this light coffee sponge sandwiched with a creamy coffee mousseline then surrounded in a crunchy hazelnut praline is absolutely divine and can so easily be made gluten free.6
For the Praline : Begin by roasting the blanched hazelnuts. Place them in a dry frying pan over a medium heat and allow them to toast slightly. Keep them moving because they can burn easily. Once a light brown colour turn them out onto a cold plate.
Dissolve the 70g of Caster Sugar and 150ml water on a low heat in a small saucepan and then increase the heat and boil to 116 degrees c using a thermometer. Add the cooled nuts and cook gently for 5-10 minutes until the sugar syrup becomes a golden colour. Pour the caramelised nuts onto a silicon mat or metal tray and allow to cool. When cold break the nut brittle into pieces, pop into a food processor and blitz to a rough crumb. Set aside.
To make the coffee cream: Dissolve 60g Caster Sugar and 4 tbsp water over a low heat then increase the heat and bring the temperature up to 103 degrees using a thermometer.
Using an electric hand held whisk mix the 2 egg yolks together in a small bowl and then pour over the sugar syrup in a thin steady stream. Continue to whisk until the egg and sugar increases in volume, is pale and has cooled down to body temperature. Only then start to add the butter. With the whisk still turned on add the butter a cube or two at a time until you have a smooth cream. Finally whisk in the coffee mix.
To make the Swiss roll place the three eggs and 75g Caster Sugar in a large roomy mixing bowl and whisk together with electric hand whisk until the mixture becomes pale, creamy and doubled in size and when the whisk is taken from the mix the batter leaves a ribbon trail on top. Sift the flour over the mixture and fold in slowly and thoroughly – don’t use your whisk. When all the flour has been incorporated stir through the coffee.
Pour the Swiss roll mixture onto the baking sheet which has been lined with non stick baking parchment, levelling it out with the back of a spoon or an angled palette knife. This mixture will not find its own level so make sure you have an even layer then bake at 200 degrees for 8 to 10 minutes. The cake will be just coloured. Whilst still warm scatter a little caster sugar over the top of the sponge then lay a clean piece of baking paper over the top. Lay then a cooling over and quickly flip it over. Carefully remove the original layer of baking paper then using the clean piece of paper as an aid roll the sponge and the paper together and leave to cool on a cooling rack it the rolled up position.
When the Swiss roll has cooled, gently unroll and then spread the coffee cream over in an even layer.
Re-roll the cake and place it on the piece of parchment which had been used before to roll it up. Refrigerate for half an hour to allow the cake to firm up or pop into the freezer for 10 minutes.
Use the piece of baking parchment that was used to roll the sponge and scatter the praline crumb all over. Take the swiss roll from the fridge or freezer and carefully roll it in the crumb. The cake is moist and the crumb will adhere easily.
Trim each end of the swiss roll with a serrated knife whilst still chilled and firm and transfer to a serving plate.
TIP: store any left over praline crumb in an airtight bag or container and serve sprinkled over ice cream.
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