Coffee Caramel Swiss Roll Recipes

COFFEE SWISS ROLL

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.

COFFEE SWISS ROLL

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.