This recipe first appeared in Food magazine.
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Ingredients
Coffee buttercream
Method
1.Preheat the oven to 190°C. Spray a 24cm x 34cm sponge roll pan (or similar) with oil. Line with baking paper and spray again.
2.Spread a clean tea towel on the bench and sprinkle it generously with icing sugar.
3.Beat the eggs and sugar with an electric beater until very thick and pale, about 8-10 minutes. Gently stir in the coffee mixture
4.Sift over the flour and baking powder and use a large metal spoon to gently fold the dry ingredients into the mixture. Fold in the melted butter.
5.Pour the mixture into the prepared pan and smooth the top with the back of a spoon.
6.Bake for about 15 minutes, until golden and pulling away from the sides of the pan.
7.While still hot, use a spatula to loosen the edges of the sponge and turn it out onto the prepared tea towel. Peel off the baking paper and gently roll up the sponge lengthways. Leave to cool.
8.To make the coffee butter cream, beat together all the ingredients until light and fluffy.
9.Unroll the cooled sponge and spread it evenly with the buttercream. Roll up the sponge and cut it into slices to serve.
Note
- You could fill the sponge with freshly whipped cream flavoured with 2 teaspoons of instant coffee, dissolved in 1 teaspoon of boiling water. Refrigerate the sponge roll until you are ready to serve.
