This Coffee Swiss Roll is filled with delicious coffee buttercream, fruity jam, and crunchy nuts.
AuthorRegina | Leelalicious
1/2cupself raising flour
1tbspinstant coffeedissolved in 2 Tbsp hot water
1tbspinstant coffeedissolved in 2 tbsp hot water
1cupchopped cashewsor 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 1/2 - 2/3 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.