Dessert Recipes - Coffee and Walnut Roulade Recipe

Ingredients

• Oil, for greasing

• 4 eggs, separated

• 100 g/4 oz/1/2 cup caster (superfine) sugar, plus extra for sprinkling

• 100 g/4 oz/2 cups plain cake crumbs

• A few drops of vanilla essence (extract)

• 45 ml/3 tbsp ground walnuts

• 15 ml/1 tbsp instant coffee powder or granules

• 15 ml/1 tbsp coffee liqueur or water

• 250 ml/8 fl oz/1 cup double (heavy) cream

• Icing (confectioners') sugar, for dusting

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Method:

1. Grease and line a Swiss roll tin (jelly roll pan) with greased greaseproof (waxed) paper.

2. Beat together the egg yolks and sugar until thick and pale. Beat in the cake crumbs, vanilla and ground walnuts.

3. Whisk the egg whites until stiff and fold into the mixture with a metal spoon. Turn into the prepared tin and smooth the surface.

4. Bake in a preheated oven at 200C/400F/gas mark 6 for about 15 minutes until firm.

5. Remove from the oven and turn out on to a sheet of greaseproof paper, sprinkled with caster sugar, on a tea towel (dish cloth).

6. Cover with another tea towel and leave until cold. Dissolve the coffee in the liqueur or water.

7. Whip the cream until peaking and whisk in the dissolved coffee. Remove the covering cloth and cooking paper and trim the edges of the roulade, if liked.

8. Spread with the cream and roll up from one short edge, using the paper underneath to help. Transfer to a serving plate.

9. Dust with sifted icing sugar and chill until ready to serve.