Camp Coffee Swiss Roll
A quick coffee sponge.
Cook Time: 15 minutes
- 75ml (4 tbsp) Camp Coffee
- 4 large free-range eggs
- 100g/3½oz caster sugar, plus extra for dusting
- 100g/3½oz self-raising flour
For the coffee cream
- 35ml (2 tbsp) Camp Coffee
- 300ml/ 10½fl oz double cream
- 1. Preheat the oven to 200°C/400°F/gas mark 6.
- 2. Grease and line a 33 x 23cm/13x9in Swiss Roll tin with baking parchment.
- 3. Whisk the eggs and 100g/3½oz of the sugar in a bowl until the mixture becomes light and leaves a trail when you remove the whisk from the bowl. This will take about 10 minutes. Whisk in the Camp Coffee.
- 4. Sieve the flour into the egg mixture and carefully fold it in. Pour the mixture into the tin and give it a shake to level it, so that it spreads evenly.
- 5. Bake for 8-10 minutes or until the cake turns golden-brown. Then set aside to cool slightly in the tin.
- 6. Tip the still warm Swiss Roll out onto baking parchment. Starting at one of the longest edges, roll up the Swiss roll and then set aside to cool completely.
- 7. While the cake is cooling, prepare the filling. Pour the cream into a large bowl, and add the Camp Coffee. Whisk until soft peaks form when the whisk is removed from the bowl.
- 8. Sprinkle the cling film with a light dusting of caster sugar then carefully unroll the Swiss Roll onto the cling film. Spread the cream over the cooled sponge, leaving a 2cm/1in gap around the edge.
- 9. Using cling film to help you, roll the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the cling film. The caster sugar should stick to the outside of the cake. Any gaps in the sugar coating can be filled by sprinkling sugar onto the sponge.