Thursday, May 20, 2010

key01-yaaCoffee Swiss Roll




Coffee swiss roll is a match for your today's afternoon tea,
rather you'd like to invite your friends over or give it to your neighbour as a gift,
this is just so perfect!
I simplely just modify the original recipe for a little to change it into a coffee swiss roll
This recipe make about 3 rolls

Sponge Sheet recipe:
Large Egg white 4
Cream of tarta 1 pinch
Sugar 85g

Yolk 3
Sugar 20g
Salt 1g
Coffee powder 1 Tsp + Milk 40g (microwave for 20sec)
Vegetable oil 40g

Pastry flour 85g
Baking powder 2g

1- Mix yolk, sugar 85g, salt, milk and oil together
2- Sift flour and baking powder, add into yolk mixture, stir to combine
3- Whip egg white to foam, add cream of tartar and slowly add sugar, beat until a peak
can form
4- Add 1/3 of the white mixture to yolk mixture, fold in
5- Tranfer all the yolk mixture to the rest of the white, fold in
6- Spread the mixture on 2 baking sheets quickly, and smooth it out
7- Bake 380'F for 15min

I know many recipes do not recoment using salted butter for any dessert,
but I found it quite tasty in this recipe.

Butter cream coffee Filling:
Icing sugar 2 cups (sifted)
Salted butter 150g (room temperture)
Coffee powder 1Tsp + Warm water 25ml
vanilla extract 1/2 tsp

1- Cut butter into small cubes, whisk with a egg beater or hot plate
2- Add half of the icing sugar, continue mixing, when they are well combined, add the rest of it and mix on low speed, scrap the bottom, make sure everything is mixed
3- When your butter cream is nice and fluffy, on high speed add vanilla and your coffee a tsp at a time until finish (do not spend more than 3 min on this last process)

You can spread it very thinly on your sponge sheet and roll it up
Lastly, sprankle a little icing sugar on the top of the roll

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