A swiss roll with a caffeine hit!

coffee and walnut cake

 Coffee and Walnut Swiss Roll

This classic combination of sweet coffee and crunchy walnut is an all round favourite cake flavour in my family.

Thin coffee sponge wrapped in whipped fresh cream instead of rich buttercream makes this cake light and perfect for tea time or an after dinner dessert.

Oh and I should mention it only takes 15 minutes to bake!

I am really starting to enjoy making these quick videos.  I hope you enjoy this one!  Full recipe details follow.


Since arriving in England for the summer, I have been trying to reunite with friends living here.  I quickly organised a catch up dinner with a couple of them who had become close before the move to Dubai.  This gave me the perfect excuse to prepare a sweet treat for them.

Using their preference for coffee as a starting point, I thought of baking the traditional round coffee and walnut sandwich cake.

In spite of that, I had been longing to try out the Swiss roll technique for some time and decided to roll the coffee sponge in fresh cream.

coffee and walnut cake

This was the result.  An airy simple cake with distinct flavours.  Creamy, soft and delicious.

Print Recipe
Coffee and Walnut Swiss Roll
coffee and walnut cake
Servings
slices
Ingredients
Sponge
Roll filling
Servings
slices
Ingredients
Sponge
Roll filling
coffee and walnut cake
Instructions
  1. Take the eggs and butter from the fridge in advance to bring to room temperature.
  2. Preheat the oven at 160 degrees Celsius. Grease a standard size rectangular baking tray (around 17" x 11.5") and line with parchment/greaseproof paper.
  3. In a mixing bowl, beat the butter until creamy then add the sugar. Using an electric/stand mixer for ease, whisk for a good few minutes until all the sugar is incorporated and the mixture looks light and fluffy.
    coffee and walnut cake
  4. Add beaten egg one at a time whilst whisking for at least 2 minutes.
  5. Sift in the flour, salt and coffee powder into the mixture and gently fold. Add in the milk. Stir until the mixture becomes consistent but ensure not to over mix.
  6. Pour the batter onto the lined tray and spread to the edges evenly. Bake in the oven for 15 minutes or until golden and firm to the touch. Let the sponge cool completely.
    coffee and walnut cake
  7. Meanwhile make the filling. Add the vanilla, cocoa, coffee powder, sugar and cream into a bowl. Whisk until the cream is stiff and whipped.
    coffee and walnut cake
  8. Carefully remove the sponge from the tray and flip upside down onto your work surface. Gently peel off the lining then place the sponge back onto the lining.
    coffee and walnut cake
  9. Chop the walnuts keeping a few whole for decoration. Spread the whipped cream onto the sponge evenly then sprinkle over the chopped walnuts.
    coffee and walnut cake
  10. Gently score down the width of the sponge 1cm away from the edge being careful not to cut all the way through. Fold this small section over then begin rolling over the sponge using the lining to help. You should be able to roll over at least 3 times tucking the end under the roll.
    coffee and walnut cake
  11. Trim the edges of the roll to neaten if desired.
    coffee and walnut cake
  12. Dust with cocoa and sugar and place the whole walnuts on top to decorate. Eat straight away or keep chilled in the fridge to have later.
    coffee and walnut cake
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Remember to send me photographs if you try this recipe out.  I would love to hear how you get on.

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