Coffee log

This is a nice alternative to a classic chocolate log.

  • 12 mins cooking
  • Serves 8
  • Print


  • 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


  • 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.


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.

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