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.
Basically, it is 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 iced with a coffee buttercream covered with chopped cashews.
The top is decorated with a coffee buttercream swirl with an orange marmalade center.
- 3 eggs
- ½ cup self raising flour
- ½ cup caster sugar
- 1 tbsp instant coffee dissolved in 2 Tbsp hot water
- ½-3/4 cup orange marmalade
- 2 tbsp shortening
- 3 tbsp butter
- ½ cup heavy cream
- 1 tbsp icing sugar
- 1 tbsp instant coffee dissolved in 2 tbsp hot water
- 1 cup chopped cashews (or nuts of choice)
- 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 tsp of orange marmalade.
- Keep chilled until ready to serve.