Saturday, October 21, 2006

Coffee Swiss Roll



Ingredients:

5 nos. eggs
90 gm. castor sugar
1 Tbsp. instant coffee (Nescafe) mix with 1 Tbsp. hot water
100 gm. Plain flour
60 gm. melted butter or cornoil

120 gm. Butter cream
1 Tbsp. instant coffee powder mix with 1 Tbsp. hot water
80 gm. chopped roasted walnuts

Method:

(1) Whisk eggs and sugar together till light and fluffy.
(2) Add in coffee mixture and gently fold in sifted plain flour, add in melted butter and mix well until combined.
(3) Pour into a rectangular tray of 10" x 14" and bake at 200C for about 8 - 10 mins.
(4) Remove from oven and leave on wire rack to cool completly.
(5) Mix butter cream with cofee mixture.
(6) Turn sponge cake onto a piece of greaseproof paper, spread coffee butter cream on top and then sprinkle chopped roasted walnuts on top (leave some walnuts for decoration - optional).
(7) Roll gently from the wide end into a swiss roll using paper as a guide to lift cake.
(8) Put into the refrigerator to let it set before slicing.
at

47 comments:

  1. AnonymousDecember 07, 2006 9:35 pm

    Hi Yochana,

    Is me again.. sorry.. btw, how do i get buttercream?

    Thanks,
    Serene

    ReplyDelete
  2. Aunty YochanaDecember 07, 2006 10:03 pm

    Hi serene,

    the buttercream recipe is also in my blog.

    rgds

    ReplyDelete
  3. AnonymousJanuary 21, 2007 7:33 am

    Hi Yochana,
    Hw r u ?
    I tried this coffee swiss roll unfortunely didnt turn up very well. The batter came out fluffy but when i poured the melted (unsalted) butter , the batter sank. But i still baked it, and the cake came out flat and nt fluffy as yours. I just dunno why. can u advise me accordingly.
    BUT I TRIED THE BUTTER CREAM , IT CAME OUT VERY WELL. Thank you.
    rgds
    Ela

    ReplyDelete
  4. Aunty YochanaJanuary 21, 2007 5:25 pm

    HI Ela,

    Instead of butter, try using cornoil. It's easier to mix with cornoil. Butter is heavier and harder to mix. Fold lightly with the flour. Make sure your eggs are not big. Too much eggs cause the swiss roll to be flat. I suggest you try again and again till you get it. Happy trying.

    rgds

    ReplyDelete
  5. AnonymousJanuary 22, 2007 11:20 am

    Hi Yochana,

    I tried again. It came out very well. I used 4 eggs instead of 5 since the egg were extra large and i didnt beat the egg mixture too much, just rite and i used the corn oil. FINALLY I DID MY OWN SWISS ROLL. Tq so much. U r my guru.
    Thanks
    Ela

    ReplyDelete
  6. Aunty YochanaJanuary 22, 2007 12:38 pm

    Hi Ela,

    Congrats and I'm so happy for you. My consolation to putting up this blog is when all of you did your bakes sucessfully.

    rgds

    ReplyDelete
  7. SophiaMay 02, 2007 12:09 pm

    Hello Lucy,

    What is 5 nos. eggs? I am a little slow today not catching up. Please advise.

    Cheers.

    dizzy

    ReplyDelete
  8. sweet and cakeJuly 08, 2007 5:15 pm

    I've tried your recipe but there was a problem: I couldn't roll the cake cause it cracked when i rolled it. i did exactly and left the cake cool completely then rolled as you direct. What was wrong? i'm so confused becasue i did this recipe the third time.

    ReplyDelete
  9. Aunty YochanaJuly 08, 2007 6:39 pm

    Hi haiha,

    Slash a few lines onto the swiss roll then cream the sponge cake. Try to put a bit more filling at the beginning edge of the swiss roll so that you don't have to bend too much. It's your bending problem when rolling. You cannot bend it over the limit which causes the swiss roll to crack. Just lightly roll then thighten the swiss roll with the greaseproof paper.

    rgds

    ReplyDelete
  10. sweet and cakeJuly 10, 2007 5:19 pm

    Hi yochana,
    thank you so much. i knew where i was wrong. i tried and i succeeded. I love your recipes, esp swiss roll recipes. Could you post more swiss roll recipes, I see your pics of swiss roll and find it so yummy.

    ReplyDelete
  11. AnonymousJanuary 05, 2008 3:01 pm

    Hi Aunty Yochana,

    Did your coffee swiss roll for Christmas together with your plain butter cream recipe, it taste great! =) As i'm rather new to swiss rolls, my rolling skills are not good >.< in the end i have to top up the cracked top with butter cream and turn them into Mini Logcakes =p But it was fun! and your recipes never fails! Thanks alot!

    ReplyDelete
  12. Aunty YochanaJanuary 05, 2008 3:36 pm

    Hi Amanda,

    Yeah...baking is using brain and I see that you used it to transform into a nice looking log cake. Thumbs up!!

    rgds

    ReplyDelete
  13. AnonymousMarch 11, 2008 9:51 am

    aunt yochana, can i bake swiss roll in an 8 inches round pan, what shape would i get?
    can i cut it diagonally?
    also, i see some recipes calling for swiss roll to be rolled while still hot but yours state otherwise.
    kindly advise, thanks

    ReplyDelete
  14. Aunty YochanaMarch 11, 2008 11:21 am

    Hi anonymous,

    Yes, I rolled it when it's completely cold. You also rolled it when it's warm but becareful not to tear the skin as warm swiss roll tend to have soft skin.

    I used butter cream , so I need to have a completely cooled swiss roll while warm swiss roll can use jam.

    Rgds

    ReplyDelete
  15. Aunty YochanaMarch 11, 2008 11:23 am

    Hi anonymous,

    I forgot to reply about the cake pan.

    If you want to roll into swiss roll, you difinitely need a square or rectangular pan.

    If you want to cream it for a birthday cake, you can use round cake tray - a size that you want.

    rgds

    ReplyDelete
  16. AnonymousMarch 12, 2008 7:32 am

    hi aunt yochana, i would like to roll it with nutella filling only. would you suggest i roll it when it's warm or completely cold?
    pls advise, thank you.

    ReplyDelete
  17. Aunty YochanaMarch 12, 2008 12:02 pm

    Hi nutella,

    For nutella, you can spread it even when it's completely cooled.

    rgds

    ReplyDelete
  18. rachelApril 04, 2008 12:23 am

    Hi Yochana,

    do i need to use greaseproof paper? I tried using greaseproof paper and the cake stick to my paper and much of the skin were torn off, resulting in a thin skin.

    ReplyDelete
  19. Aunty YochanaApril 04, 2008 11:18 am

    hi rachel,

    Your greaseproof paper is not the correct one. I think your greaseproof paper (porous)absorb oil making the swiss roll dry and sticking to the paper. In that case try using the silicone paper. They are sold for lining cakes. It is white in colour and little waxy.

    ReplyDelete
  20. AnonymousJuly 15, 2008 12:29 pm

    aunty, thankyou for the recipe but can you please help me. mine came out flat also. do you mix the egg mixture lots? or just a little because when i folded my flour in, i got lots of lumps. and i was wondering how does it rise when you use plain flour? thankyou!

    ReplyDelete
  21. Aunty YochanaJuly 15, 2008 3:22 pm

    Hi Min,

    Flat is because you overmixed and deflate the air in the eggs. Yes using plain flour will also work cos it's the eggs that made it rise.

    rgds

    ReplyDelete
  22. AnonymousSeptember 01, 2008 10:24 pm

    aunty,
    Please Help! I did the swiss roll for the 2nd time and it still cracked. I rolled it when it was completly cool but still cracked. What have I done wrong?

    Regards

    ReplyDelete
  23. greenSeptember 14, 2008 8:11 pm

    Hi Aunty yo,

    i've also made this today, my hubby likes it so much though still not successfull in rolling it but it's better than the sugar roll i've made last week (w/c i've turned into sandwich instead). think i have to practice more. and hopefully i can make the roll look nice..

    best regards...

    ReplyDelete
  24. UnknownOctober 14, 2008 12:47 am

    Hi Aunty Yochano!
    It was my 3rd try at swiss roll (previous 2 were unsuccessful) and my 1st using your recipe, it was a success! My boyfriend gave the thumbs up. Thanks!

    ReplyDelete
  25. Aunty YochanaOctober 14, 2008 1:44 pm

    Hi Gardenia,

    thumbs up!!! I'm very proud of you too.

    rgds

    ReplyDelete
  26. AnonymousOctober 23, 2008 2:13 pm

    How do you make 120 gm butter cream filling?

    ReplyDelete
  27. Aunty YochanaOctober 23, 2008 2:27 pm

    Hi anonymous,

    make 1/4 portion of the butter cream.

    rgds

    ReplyDelete
  28. AnonymousOctober 24, 2008 8:57 am

    Can you buy butter cream in the market or do you make it yourself?

    ReplyDelete
  29. Aunty YochanaOctober 24, 2008 10:00 am

    Hi,

    I make the buttercream myself.

    rgds

    ReplyDelete
  30. AnonymousOctober 24, 2008 12:05 pm

    May I have your recipe for butter cream?

    ReplyDelete
  31. Aunty YochanaOctober 24, 2008 3:31 pm

    Hi,

    the butter cream is already in my blog.

    rgds

    ReplyDelete
  32. You FeiNovember 16, 2008 12:11 am

    Hi aunty,

    When you said whisk eggs and sugar till light and fluffy, do you mean ribbon stage?

    Anw, i tried twice and both times it cracked =( think my rolling skills too lousy. Is there a min amount of filling i should spread? Cos i jus realised that the layer of filling i spread is a little thin. I used nutella for the first time and coffee flavoured whipped cream for the second time.

    another thing, when you mentioned roll from the wide part, meaning you start rolling with the longer side?

    Thanks!

    regards,
    You Fei

    ReplyDelete
  33. Aunty YochanaNovember 16, 2008 6:42 pm

    Hi You fei,

    yes ribbong stage.

    Yes roll it from the longer part.

    I just finished a class on pandan swiss roll today..and there was no crack at all.

    rgds

    ReplyDelete
  34. You FeiNovember 17, 2008 4:02 pm

    Hi aunty,

    Do you also bake it at 200C for 8-10 min?

    Regards,
    You Fei

    ReplyDelete
  35. You FeiNovember 17, 2008 6:39 pm

    Hi aunty,

    Would my baking time differ if i used a 11x14 tray instead? do you also bake it at 200C? Do you also bake it on the upper rack or middle rack?

    Regards,
    You Fei

    ReplyDelete
  36. You FeiNovember 17, 2008 8:08 pm

    Hi aunty,

    Do you also bake it at 200C? I can't seem to get a brown layer. The toothpick inserted was clean before the whole cake could brown evenly and i took it out for the fear it'd over bake. Btw, I'm using a 11x14 tray instead of 10x14. Should I adjust the baking time?

    thanks!
    You Fei

    ReplyDelete
  37. Aunty YochanaNovember 17, 2008 9:18 pm

    Hi You fei,

    stick to the same baking time.

    rgds

    ReplyDelete
  38. Aunty YochanaNovember 17, 2008 9:19 pm

    Hi You fei,

    bake at the middle rack.

    rgds

    ReplyDelete
  39. Aunty YochanaNovember 17, 2008 9:28 pm

    hi you fei,

    yes i do bake at 200C.

    rgds

    ReplyDelete
  40. AnonymousJuly 04, 2009 7:07 pm

    Hi Aunty, I made coffee Swiss roll twice and it was a disaster... It became like rubber... Hope you could advise me...-Racheal-

    ReplyDelete
  41. LPAugust 04, 2009 8:32 pm

    Hi Aunty Yo, I like to use cocoa powder for the cake instead of coffee. Pls advise how much cocoa powder should I use. Tk you.

    LP

    ReplyDelete
  42. AnonymousJune 27, 2012 1:31 am

    please add a link of buttercream recipe cause i cant find anywhere thank you :)

    ReplyDelete
  43. gcorvinJuly 02, 2012 12:37 am

    please post a link to your buttercream recipe cause i cant find it anywhere in your blog thank you :)

    ReplyDelete
  44. gcorvinJuly 02, 2012 12:38 am

    please post a link to your buttercream recipe cause i cant find it anywhere in your blog thank you :)

    ReplyDelete
  45. PiinkPoodleJuly 02, 2012 7:54 pm

    Hi gcorvin,

    Here is the Butter Cream Recipe from Aunty Yochana's Blog.

    http://auntyyochana.blogspot.com/2006/10/butter-cream.html

    ReplyDelete
  46. PiinkPoodleJuly 02, 2012 7:55 pm

    Hi gcorvin,

    Here is the Butter Cream Recipe from Aunty Yochana's blog :) :

    http://auntyyochana.blogspot.com/2006/10/butter-cream.html

    ReplyDelete
  47. rachelJanuary 02, 2014 10:14 am

    Dear Yochana

    can check if I can use cake flour?

    and also, when you cool the cake, how do you cool it? is it with the greasproof paper taken off first after baking?

    Regards
    Rachel

    ReplyDelete