Festive Mocha Swiss Roll

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Festive Mocha Swiss Roll
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
6
Ingredients
cup self-rising flour
½ cup unsalted butter (softened)
½ cup superfine caster sugar
2 medium eggs
3 teaspoons Instant Coffee powder
For the icing
½ cup unsalted butter (softened)
1 ½ cups powdered sugar
2 teaspoons Instant Coffee powder
1 sprig Holly leaf (to garnish)
How healthy are the main ingredients?
egg

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and grease and line a 10 inch x 15 inch Swiss roll tin with greaseproof paper.
2.
Combine the self-raising flour, butter, eggs and sugar in a large mixing bowl for the cake batter. Beat using an electric hand-held whisk for 2-3 minutes until smooth. Dissolve the coffee granules in a little hot water to make a thin paste. Pour into the batter and mix well to incorporate.
3.
Spoon into the prepared tin. Bake for 12-15 minutes until springy to the touch. Remove and allow to cool a little before turning out onto a wire rack to cool further; keep the greaseproof paper attached to the base as it will help with rolling the log cake.
4.
Prepare the icing by beating together the butter and icing sugar in a large mixing bowl using an electric hand-held whisk until smooth. Dissolve the instant coffee granules in a little hot water until you have a smooth, runny paste. Add to the creamed butter and icing sugar and beat until smooth.
5.
Spread half of the icing evenly on top of the cake, then roll up into a log carefully, peeling away the greaseproof paper as you do.
6.
Spread the remaining icing evenly around the outside of the rolled up log. Draw the tines of a fork along the icing on the outside of the log cake to create a bark pattern. Allow to set before garnishing with the sprig of holly leaves.