Todd Eyre
Ingredients
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.
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.
Note
