This novel Swiss roll combines coffee cream with the delightful crunch of roasted walnuts, some cooked into the sponge and some added as decoration.
Ingredients
160g/5¾oz walnut halves
140g/5oz caster sugar, plus extra for dusting
4 free-range eggs
140g/5oz plain flour, plus extra for dusting
3 tbsp unsalted butter, melted, plus extra for greasing
For the filling
2 tsp instant coffee granules
2 tsp boiling water
170ml/6fl oz double cream
25g/1oz icing sugar, plus extra for dusting
Method
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