Coffee Swiss Roll with Baileys
A super easy and mellow Coffee Swiss Roll filled with whipped double (heavy) cream which is made with lots of lovely Baileys Irish cream.
Servings: 10 slices
Calories:
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Alter quantities (metric only) 10 slices
Here's what you'll need...
Ingredients you'll need...
Coffee Swiss Roll
- 3 large eggs at room temperature (US = extra large)
- 80 g golden caster sugar (US = 5½ tablespoons)
- 85 g plain (all-purpose) flour (US = ⅔ Cup)
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnnamon
- 1 tablespoon instant coffee dissolved in 1 tablespoon of just-boiled water anc cooled
Bailey's Irish Cream filling
- 5 tablespoon Bailey's Irish Cream
- 300 ml double cream (heavy cream) (US = 1 Cup and 4 tablespoons)
- 2 tablespoon icing sugar (confectioner sugar) sifted
Here's what we do...
Coffee Swiss Roll
- Heat your oven to 170°C Fan/190°C/375°F/Gas Mark 5
- Grease your swiss roll tin and line the base with a piece of greaseproof paper (baking parchment). Very lightly grease the greaseproof paper as well.
- Separate your eggs and add the yolks to your mixing bowl along with your caster (superfine) sugar.
- Using the paddle attachment, beat your egg yolks and sugar until light in colour and thick, this can take a few minutes. Small bubbles should appear on the surface when ready,
- Sift your flour, baking powder and cinnamon.
- Add half of your flour mixture to your beaten egg yolk mixture and beat in on a low setting.
- Add the rest of your flour mixture and also beat that in.
- Add your cooled coffee mixture and beat in on a low setting.
- Scrape the sides and base of your bowl with your spatula to ensure all of the mixture is incorporated.
- Turn up the mixer setting and beat the cake batter on medium-high for about 10 seconds. It will be quite a stiff mixture at this point.
- Beat your egg whites until they form soft peaks.
- Carefully fold your beaten egg whites into your cake mixture until just incorporated. When ready the mixture should be caramel coloured and quite frothy. Do not keep folding once mixed in otherwise air will be knocked out of your batter.
- Pour your swiss roll cake batter into your prepared tin making sure it is spread out evenly into the corners. Hold your tin to tip the mixture towards the sides and corners and then use a palette knife to gently spread it evenly out.
- Bake in the centre of your preheated oven for approximately 10 minutes. The swiss roll is ready once the centre bounces back when gently pressed and the cake is golden all over.
- Whilst your swiss roll bakes, cut a piece of greaseproof (parchment) paper, that is about 2 inches larger than your swiss roll tin on all sides and quite liberally sprinkle over some golden caster sugar.
- When your swiss roll is baked, stand the tin on its long side at a right angle on the edge of your prepared piece of greaseproof paper and in one swift movement tip your swiss roll out onto it.
- Next, starting at one of the two shorter ends of your swiss roll. start to tightly roll your cake up, keeping the greaseproof paper within the roll.
- Leave your rolled up swiss roll to cool fully.
Bailey's Irish Cream filling
- Add your double (heavy) cream to your mixing bowl and sprinkle over your sifted icing (confectioner's) sugar.
- Beat until your cream forms soft peaks.
- Pour in 4 tablespoons of your Bailey's Irish Cream and beat in.
- Gently unroll your coffee swiss roll and discard the greaseproof paper (baking parchment).
- Evenly paint over your remaining tablespoon of Baileys Irish Cream.
- Spread your Bailey's double cream over your swiss roll, leaving about 10 tablesppons for piping.
- Starting at the same point as before, carefully, tightly re-roll your filled coffee swiss roll back up. You will find that some filling squeezes out when you get to the end of your rolling, just wipe that away.
- Cut off the ends of your swiss roll to give an even finish.
- Add your remaining Baileys cream filling to your piping bag and pipe some star decorations onto the top of your swiss roll.
- Add some icing sugar to your sieve (or use a tea strainer) and sprinkle over your swiss roll.
Supporting Notes
TIPS
The egg yolks and egg whites are beaten separately in this Coffee Swiss Roll and Baileys Irish Cream recipe. This prevents too much air from being lost during the folding process and ensures that our cake rises and is not dense.
To help to roll up your Swiss Roll, score a line about an inch inward, down the shorter side that you want to start rolling from. Do not press right through the cake, this is merely to help it fold over. See this video for guidance.
To ensure your cake batter is evenly spread out in your swiss roll tin, pour the batter first into the centre of the tin then tip the tin so that the batter flows to the sides and corners. Spread out gently with your palette knife.
Use the paddle attachment to beat your egg yolks and the whisk attachment to beat your egg whites.