COFFEE SWISS ROLL
A simple yet elegant cake, coffee Swiss roll has a nice and creamy coffee whipped cream icing enclosed in a soft and light coffee flavored chiffon cake.
Provided by sanna
Categories Dessert
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 F and line a 12x18 inch baking sheet with cooking spray. Line the pan with parchment paper that extends a bit up to the edges of the pan. Grease the parchment paper well with cooking spray, too.
- Sift together flour, 1 cup sugar, baking powder and baking soda in a bowl. Add the salt and set the mixture aside.
- In another bowl, stir together egg yolks, oil, water, vanilla extract and the cooled coffee mixture. Add half of the flour mixture and mix until incorporated. Add the remaining flour and stir the batter until smooth.
- In the bowl of your stand mixer (or use a handheld mixer), whisk the egg whites until soft peaks form. Gradually add sugar while the mixer is still running and continue to beat until stiff peaks form.
- Using a rubber spatula, add a little amount of the egg whites to the yolk batter and stir until the mixture is smooth and has thinned down a bit. Fold the remaining egg whites to the yolk batter in three additions and stir until the color is uniform. Pour batter into the prepared baking sheet and bake at 350 F for 10-12 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove cake from the oven and transfer it with its parchment paper onto a wire rack to let it cool to room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 519 kcal, Carbohydrate 62 g, Protein 6 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 132 mg, Sodium 289 mg, Sugar 48 g
COFFEE-CARAMEL SWISS ROLL
In this elegant buche de noel, sponge cake is brushed with espresso syrup, filled with caramel, and swathed in seven-minute frosting. For the finishing touch, the snowy white exterior is bruleed with a kitchen torch to create a fabulous faux-bois effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h25m
Yield Serves 8 to 10
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Brush a 13-by- 18-inch rimmed baking sheet with oil. Line bottom with parchment; brush parchment with oil.
- Cake: Whisk together flour, salt, and baking powder to combine. In a large heatproof bowl, whisk hot water with 1/2 cup granulated sugar until dissolved. Whisk in oil, then egg yolks and vanilla until smooth. Whisk flour mixture into sugar mixture just until combined. In a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until frothy. Add cream of tartar, increase speed to medium-high, and continue beating until soft peaks form. Gradually add remaining 1/4 cup granulated sugar; continue beating until stiff, glossy peaks form. Stir one-third of egg whites into batter. Gently fold in remaining egg whites just until no white streaks remain. Transfer to sheet; spread evenly to edges with an offset spatula.
- Bake until pale golden and pulling away from edges, and top springs back when lightly touched, 17 to 19 minutes. Let cool on a wire rack 5 minutes. Meanwhile, generously dust a kitchen towel with confectioners' sugar. Flip cake out onto towel, remove parchment, and generously dust top with more confectioners' sugar. Starting at one short end, roll up cake in towel. Let cool completely, about 1 hour.
- Syrup: Meanwhile, in a small saucepan, bring granulated sugar and 3 tablespoons water to a boil, stirring until dissolved. Remove from heat; whisk in espresso powder until dissolved (mixture will foam). Transfer to a heatproof bowl and refrigerate until cold, about 30 minutes.
- Filling: Meanwhile, prepare an ice-water bath. In a saucepan, combine granulated sugar, 1 tablespoon water, and salt. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover and continue boiling, undisturbed, until mixture turns golden amber, 3 to 5 minutes more. Remove from heat. Carefully add cream in a slow, steady stream (it will bubble up and splatter). Return to medium heat; cook, stirring, until smooth. Transfer to a bowl set in ice-water bath; let stand, stirring a few times, until cold, about 30 minutes. Remove from bath; whisk to stiff peaks.
- Unroll cake. Brush any residual sugar from top, then brush evenly with espresso syrup. Dollop with filling and spread evenly with an offset spatula, leaving a 1/2-inch border. Starting at one short end, roll up cake (without towel). Wrap cake roll in towel and transfer to a baking sheet, seam-side down, to maintain cylindrical shape. Refrigerate until filling sets, at least 8 hours and up to 1 day.
- Frosting: In a saucepan, bring 2 inches of water to a simmer over medium heat. In a large heatproof bowl, combine egg whites, granulated sugar, cream of tartar, corn syrup, and water. Transfer bowl to pan (do not let bottom touch water). Beat on high speed until stiff peaks form, about 5 minutes. Remove bowl from heat; continue beating on high until mixture is no longer warm to the touch, about 5 minutes more.
- Remove cake roll from towel; transfer to a cake plate. Spread frosting evenly over top and sides. (Frosted cake can be refrigerated, uncovered, up to 3 hours before slicing and serving.) Briefly wave a kitchen torch over frosting until golden brown in places. Slice cake into rounds; serve.
SWISS ROLL
The ultimate nostalgic treat, make your own Swiss roll sponge with fruity strawberry jam filling. This easy dessert is great for entertaining and birthday parties.
Provided by Member recipe by themaster
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
- Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.
- While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.
- Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.
Nutrition Facts : Calories 162 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
COFFEE SWISS ROLL
Great at coffee time or as a dessert. You could use apricot, strawberry or your favorite jam in place of the cherry jam OR just leave the jam off and make it plain.
Provided by Ambervim
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Butter an 8x12 pan or use silpat and line with waxed paper or parchment.
- Put the eggs, sugar and coffee essence in a large bowl over a pan of hot water and whisk until the mixture is pale and leaves a thick trail.
- Remove from the heat and sift half the flour and salt over the egg mixture. Fold it in, carefully.
- Repeat with the remaining flour and add the hot coffee.
- Turn the mixture into the prepared pan, tilting it until evenly covered.
- Bake just above the center of the oven for 10 minutes or until well risen and springy.
- Have wax or parchment paper drenched in sugar at the ready. Turn the sponge cake onto the paper and foll at once from the short side.
- Cool on a wire rack covered with a dish cloth. Be sure to put the loose end down.
- Whip the cream and liqueur together.
- Warm the jam.
- When cold, carefully unroll the cake and remove the paper.
- Brush with the warm jam and then spread with the cream mixture.
- Re-roll.
- Sprinkle grated chocolate on top.
Nutrition Facts : Calories 270, Fat 14.3, SaturatedFat 8.3, Cholesterol 104.5, Sodium 85.2, Carbohydrate 32, Fiber 1.1, Sugar 19.1, Protein 4.5
COFFEE FLAVOURED SWISS ROLL SPONGE CAKE
Lovely cake! One of the cakes that I make on every occasion and my family loves it! Actually I want to share a secret right here "I am a 13 year old, but I am a perfect chef! Try my recipes and you will never forget their taste! This is my own invented recipe.
Provided by FIZZA 2
Categories Dessert
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- First sift the flour and coffee together for 5-6 times. After sifting, do not touch the flour with your hands.
- Separate the eggs.
- Beat the egg whites until very soft.
- Add the sugar to it and beat.
- Add one cup of butter and beat.
- Add the other cup of butter as well and mix.
- Now one after another, add the egg yolks and mix.
- Little by little add the flour and fold it into the batter.
- Grease a rectangular tray and pour the mixture in it.
- Bake it in a preheated oven until cooked.
- After it is baked, quickly take it out from the oven.
- Soak a cloth in water and wrap the cake in the cloth.
- Let it cool for an hour or so.
- To make the topping: Mix the ground coffee and sugar in the cream; the cofee flavored cream topping is ready.
- Unwrap the cake out of the cloth and apply the tasty topping inside the cake.
- Roll it again and place the cream on to it.
- Garnish it with some walnuts.
- Enjoy.
Nutrition Facts : Calories 1253, Fat 96.5, SaturatedFat 59.5, Cholesterol 430.7, Sodium 600.1, Carbohydrate 90.7, Fiber 1, Sugar 60.5, Protein 11
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CHOCOLATE AND COFFEE SWISS ROLL RECIPE | DELICIOUS. MAGAZINE
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5/5 (3)Category Baked Cheesecake RecipesCuisine British RecipesCalories 270 per serving
- Heat the oven to 180°C/fan160°C/ gas 4. Grease and fully line a 30cm x 20cm swiss roll tin with baking paper. Put the egg yolks and sugar in a large bowl and whisk with an electric hand mixer until the mixture is thick and pale, and leaves a ribbon from the whisk when lifted. Sift in the 50g cocoa, then fold in with a metal spoon or balloon whisk.
- In a separate, spotlessly clean bowl, beat the egg whites with an electric hand mixer until the mixture forms soft peaks – it should just peak and flop over when you lift the beaters. Fold the whites into the yolk mixture with a balloon whisk or metal spoon, starting with a heaped tablespoonful to loosen the mix, then adding the rest in thirds. Be careful not to knock out the air.
- Gently pour the mixture into the prepared tin and bake for 15-20 minutes until risen and springy to the touch. Remove from the oven and leave to cool slightly in the tin.
- Turn the sponge out onto a sheet of baking paper dusted liberally with cocoa powder. Peel off and discard the attached baking paper from the tin. While still warm, gently but firmly roll up the sponge, starting at one of the shorter edges, using the cocoa dusted paper to help you, so you have a short, fat roll. Set aside.
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