Coffee Swiss Roll

The sponge itself is similar to the Old Style Swiss Roll that I posted last year here  but I just add a teaspoon of espresso (you can make this with your espresso machine or dissolve 1 teaspoon of instant coffee granules with 1 teaspoon of hot water) to the batter.

Now for the coffee flavour filling – you can do it 2 ways:

Coffee Caramel Sauce and Whipped Cream
¼ cup brown sugar
30 grams butter
A pinch of salt
¼ cup cream + 2 tablespoons
1 teaspoon espresso coffee
¾ cup cream, whipped

Place the first 4 ingredients in a saucepan over medium low heat and stir gently until sugar has all dissolves and the sauce thickens Leave to cool down a bit before adding coffee. Stir to combine and set aside until cool down to room temperature.

Unroll the sponge and spread the sauce evenly (you will have leftover sauce that you can refrigerate and keep for a few days) then spread whipped cream on top. Roll the sponge back up – slice and serve.


Coffee Butter Cream
70 grams butter
120 grams icing sugar
1 teaspoon espresso coffee (completely cool)

Beat the butter and icing together until light and fluffy – add espresso coffee and beat a little bit more to combine. Unroll the sponge and spread the cream. Roll the sponge back up – slice and serve.