Week 158: Coffee Swiss roll

Swiss rolls always conjures up warm childhood memories. It’s also one of the few things I bake that, can be done a relatively short time.

A neighbour has been asking me to demo some bakes in our quarterly baking session. So I’ve been cracking my mind to find something that can be done within the 1.5hr session.

I have been wanting to use the “chiffon” method for my Swiss rolls, and I thought this would be the perfect time to give it a try. Looks like I will be baking quite a few Swiss rolls in the coming weeks while experimenting for my upcoming demo.

For the cake

95g cake flour

1 tsp baking powder

½ tsp salt

115 sugar

2 tsp espresso coffee

70g hot water

½ tsp coffee extract

45g vegetable oil

3 egg yolks

3 egg whites

½ tsp cream of tartar

1) Prepare a 10″ x 15″ baking tin by lining the bottom with parchment. Do not grease sides.

2) Preheat conventional oven to 175C.

3) Sift cake flour and baking powder into a bowl. Add salt and 75g of sugar.

4) Dissolve espresso powder in hot water. Then add coffee extract.

5) Make a well in the flour mixture, then pour in the coffee and oil, whisk to combine.

6) Add the egg yolks and continue whisking until mixture is completely smooth.

7) Using the whisk attachment, beat the egg whites until frothy. Sprinkle the cream of tartar. Then while whisking on medium, slowly add the remaining sugar. Whisk meringue until just passed soft peaks.

8) Fold the meringue into the egg yolk mixture in 3 additions, being careful not to knock out too much air.

9) Divide batter evenly between the cake tins then bake in preheated oven for 20 mins. Test by lightly pressing with a finger. Cake should be springy when cooked. If not, continue baking in additions of 2 mins, until fully cooked.

10) Cool for 5 mins and unmold. Allow to cool to room temperature on cooling rack.

For the filling

10g icing sugar

100g heavy cream, very cold

250g mascarpone, at room temperature

2 tsp dark rum

2 tsp kahlua

1) Sift icing into the bowl of a stand mixer. Pour in heavy cream.

2) Using the whisk attachment, whip heavy cream until stiff peaks. Then scrap into a bowl and refrigerate.

3) Pour mascarpone into the bowl of the stand mixer. Using the paddle attachment, mix on medium for 10 sec.

4) Slowly add the rum and Kahlua, mixing 5 to 10 secs after each addition until liquid is just incorporated into mascarpone.

5) Gently fold the whipped cream into mascarpone and use immediately.

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