This Coffee Swiss Roll is filled with delicious coffee buttercream, fruity jam, and crunchy nuts.
I simply love cafés!
And coffee shops. And baked goodies.
Together they take care of my daily caffeine fix and sugar rush.
You defiantly already knew all of those things though, even if you’ve only followed my blog for a short time!
At the same time, while enjoying a café, I can just sit and relax for a while, people watch, read, or have some great conversations. Of course, I can also indulge and satisfy my sweet tooth!
My hubby and I finally made it back to the bakery/café where we had the Cashew Coffee Cake Bar. We took the time to sit down for coffee (a coffee shake for me since here I only seem to be able to drink hot coffee in very well air-conditioned places) and a Stardust Roll.
While ordering, I thought a Stardust Roll must be a cake treat I just wasn’t yet familiar with and would look up once I got home. Turns out, there is no other Stardust Roll like this one to be found in the whole wide world, even on the Internet! I searched and searched, scoured and scoured the Internet and didn’t find anything that closely resembled the Stardust Roll I had at this particular café. It must be a special invention of that bakery and café, specifically.
And coffee shops. And baked goodies.
Together they take care of my daily caffeine fix and sugar rush 😉 And at the same time I can just sit and relax for a while, people watch, read, or have some great conversations.
Hubby and I finally made it back to the bakery/café where we had the Cashew Coffee Cake Bar. We took the time to sit down for coffee (a coffee shake for me since here I only seem to be able to drink hot coffee in very well air-conditioned places) and a Stardust Roll.
While ordering, I thought a Stardust Roll must be a cake treat I just don't know about and will look up at home. Turns out there is no other Stardust Roll like this one to be found in the whole world wide web. It must be an invention of that bakery.
Kanchanee Bakery in Krabi Town, Thailand
The Stardust Roll was incredible. So good, that I am going to tell you all about it and how you can make it yourself!
For me personally (and I hope it happens to be the same, or similar for you), I find so much satisfaction in discovering a new, delicious dessert and then re-creating it myself at home, in my own kitchen, with my own hands. The creativity is so fun and it’s interesting to challenge myself in trying to find the correct ingredients and combinations to make the dessert myself. Then, when it’s finally complete, I get to eat and enjoy my hard work and determination. What could be better than that?
Basically, it’s a kind of Swiss roll. In this version, the light and airy sponge cake is coffee flavored. The inside of the roll is filled with delicious orange marmalade and the outside is iced with a coffee buttercream and then covered with chopped cashews.
The top is decorated with a coffee buttercream swirl with an orange marmalade center.
I know what you’re probably thinking: those flavors, combined taste good together? Better yet, how are those things delicious when combined? I know. At first, I kind of had the same train of thought. Marmalade and cashews together? Coffee buttercream with marmalade? I know, I know, it doesn’t seem like these flavors or ingredients would be good together. That being said, this Stardust Roll was incredible, and I cannot recommend it enough! I promise, if you give it a try, you won’t be disappointed!
So, give the recipe a try and let me know what you think! Remember, this yummy dessert goes perfectly with coffee—hot or cold!
Stardust Roll {Swiss Coffee Roll}
Ingredients
Swiss roll
- 3 eggs
- ½ cup self raising flour
- ½ cup caster sugar
- 1 tablespoon instant coffee dissolved in 2 tablespoon hot water
- ½-3/4 cup orange marmalade
Buttercream
- 2 tablespoon shortening
- 3 tablespoon butter
- ½ cup heavy cream
- 1 tablespoon icing sugar
- 1 tablespoon instant coffee dissolved in 2 tablespoon hot water
- 1 cup chopped cashews or nuts of choice
Instructions
- Line a jelly roll pan/baking tray with parchment paper.
- With a mixer beat the eggs until frothy and then slowly add the sugar in 3 portions. Continue beating until the mixture comes to a soft peak stage. Carefully fold in the flour in 3 parts. Preheat the oven to 350F. Gently stir in the coffee. Spread the batter evenly into the prepared pan.
- Tap the tray on the counter to bring trapped air bubbles to the surface. Bake for 12-15 minutes. Cool the baked sponge on a wire rack for 5 minutes. Put a big sheet of parchment paper over the sponge cake and flip it onto the counter. Carefully remove the bottom piece of parchment and flip the cake back. The cake bottom will be the outside of the roll.
- With an electric mixer combine shortening, butter, and icing sugar until smooth. Mix in the coffee. Add the cream, a little at a time, and beat into the mixture until it has a buttercream texture.
- Spread the orange marmalade on the sponge cake, leaving a little for later. Starting from the long end, roll the sponge cake into a roll.You can use another piece of parchment for the rolling. Ice the outside of the roll with about ½ - ⅔ of the buttercream. Chill for about half an hour.
- Cut the chilled roll into even slices and dip the outside in chopped nuts. Pipe a swirl on top of each slice with the rest of the buttercream, leaving out the center. Fill the centers with about 1 teaspoon of orange marmalade.
- Keep chilled until ready to serve.
Konrad Braun
Where was this again? Vietnam?