Have you watched the first episode of Britain’s Best Home Cook on the Beeb yet? One of the contestants, Katie, made this gorgeous coffee and walnut swiss roll as her second-round, improvised dish.

I shared a swiss roll as a Cakes & Bakes recipe last year. However, coffee and walnut is such a favourite cake combo, I just had to make this version!

The trick to getting a perfect, tight spiral… and an un-cracked sponge, is to score the inner edge and give it a pre-roll in parchment paper while it’s still very warm.

I did this, but my sponge was a little thin and lacked the required flexibility – so there was still some cracking. I need to get a proper swiss roll cake tin and then that problem should be solved for next time.

As expected, the flavours all worked really well together and we’ve thoroughly enjoyed it… cracks and all!

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Coffee and walnut swiss roll

2018-05-09 12:38:12

Serves 8

A twist on the traditional coffee and walnut gateau

Prep Time

35 min

Cook Time

20 min

Total Time

55 min

Prep Time

35 min

Cook Time

20 min

Total Time

55 min

For the sponge

1. 160g/5½oz walnut halves
2. 140g/5oz caster sugar, plus extra for dusting
3. 4 eggs
4. 140g/5oz plain flour, plus extra for dusting
5. 30g/1oz unsalted butter, melted, plus extra for greasing

For the filling

1. 2tsp instant coffee granules
2. 2tsp boiling water
3. 170ml/6fl oz double cream
4. 25g/1oz icing sugar, plus extra for dusting

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For the sponge

1. Preheat the oven to 200˚C/180˚C fan/Gas mark 6
2. Grease a 34 × 22cm/13 × 8½" Swiss roll tin and line it with baking parchment
3. Roast the walnuts in the oven for 5 minutes, until a shade darker and aromatic. Allow to cool, then finely chop half of the walnuts
4. Using an electric whisk or stand mixer with whisk attachment, whisk the sugar and eggs together until pale, thick and creamy and at least doubled in volume (this will take 8-10 minutes)
5. Sift a few tablespoons of flour at a time into the bowl, and very gently fold into the mixture. When all the flour has been incorporated, gently fold in most of the chopped walnuts and the butter. Be patient and do not knock out too much air
6. Transfer the mixture to the prepared tin and smooth out using the back of a spoon
7. Bake for 10-12 minutes until golden brown and slightly springy to the touch. Don't leave to cool
8. While the sponge is still warm, place a large sheet of baking parchment on your work surface and dust liberally with caster sugar. Supporting it with your hand, carefully invert the sponge onto the parchment. Gently peel off the top layer of parchment. Trim the very outer edge of the sponge with a sharp knife. Score a line 2cm/¾" in from the short end of the sponge closest to you, but don't cut all the way through. Using the parchment, tightly roll up the sponge and leave to cool, seam side down

For the filling

1. Mix the coffee and boiling water to form a paste
2. In a large bowl, whisk together the cream, icing sugar and coffee paste until soft peaks form. Cover and refrigerate until needed

To finish

1. Gently unroll the cooled sponge. Spread the cream over the surface, leaving a 1-2cm/½–¾" border all round
2. Scatter over the remaining chopped walnuts. Roll up the sponge again and place on a serving plate, seam side down
3. Arrange the whole walnuts on top and dust with icing sugar before serving

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By Jordan Bourke

Adapted from Britain’s Best Home Cook: Great Food Every Day

Adapted from Britain’s Best Home Cook: Great Food Every Day

H is for Home Harbinger https://hisforhomeblog.com/