Coffee log

ingredients

• • 3 egg
  • 1/2 cup caster sugar
  • 1 tablespoon instant coffee
  • 1/3 cup cornflour
  • 1 teaspoon baking powder
  • 500 millilitre cream, whipped
  • 1 cup icing sugar
  • 2 teaspoon instant coffee dissolved in ¼ cup hot water

method

• • 1

    Preheat oven to 180°C. Line a Swiss roll tin with baking paper.

  • 2

    Beat the eggs, gradually adding the sugar until it has dissolved and the mixture is thick and creamy.

  • 3

    Add the coffee and beat until just mixed.

  • 4

    Gently fold in the sifted cornflour and baking powder.

  • 5

    Pour into the prepared tin and bake for about 12 minutes or until it springs back when lightly touched.

  • 6

    Remove from oven and invert onto a sheet of baking paper, peeling the original baking paper off the bottom. Roll carefully from the long side to form a log.

  • 7

    Allow to cool completely.Carefully unroll and spread with whipped cream, then roll up again.

  • 8

    Mix the icing sugar with enough of the coffee liquid to make a smooth icing.

  • 9

    Transfer the log onto a pretty plate and pour over the coffee icing to serve.

notes

To make a smaller log, roll from the short side. This will serve fewer people but the slices will be thicker. Brush sponge with a little marmalade before spreading with cream and rolling up.