Coffee & Walnut Swiss Roll
For the sponge:
140g caster sugar, plus extra for rolling
140g self-raising flour
3 tbsp butter, melted
For the filling:
2 tsp instant coffee
2 tsp boiling water
2 tsp coffee extract
170ml double cream
25g icing sugar, plus extra for dusting
Preheat the oven to 200C/180C fan, grease and line a swiss roll tin.
Reserve 6 walnuts for decorating, finely chop the rest.
Add the eggs and caster sugar to the bowl of a stand mixer, whisk on high until the mixture is light and fluffy, it can take 6-8 mins.
Sift the flour, add a little at a time into the egg mixture, and very gently fold into the mixture using a large metal spoon. When all the flour has been incorporated, gently fold in the chopped walnuts and the butter. Be careful not to knock out the air.
Transfer the mixture to the prepared tin and smooth out, bake for 8–12 minutes until golden-brown and slightly springy to the touch. Do not leave to cool.
While the sponge is still warm, place a large sheet of baking parchment on your work surface and dust liberally with caster sugar. Supporting it with your hand, carefully invert the sponge onto the parchment. Gently peel off the top layer of parchment. Score a line 2cm/¾in in from the short end of the sponge closest to you, but do not cut all the way through. Using the parchment, tightly roll up the sponge and leave to cool, seam-side down.
Gently unroll the cooled sponge. Spread the cream over the surface, place on a serving plate, seam side down. Arrange the whole walnuts on top and dust with icing sugar before serving.
For the filling:
Mix the coffee and boiling water to form a paste. In a large bowl, whisk the cream, icing sugar, coffee extract and coffee paste until soft peaks form. Cover and refrigerate until needed.