Name: Coffee liqueur roll
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 5 eggs; 3/4 cup (165g) caster (superfine) sugar; 1 cup (150g) self-raising flour; 90 gram (3 ounces) butter, melted; 1 tablespoon instant coffee granules; 1 tablespoon hot water; 1 tablespoon cocoa powder; 1 tablespoon caster (superfine) sugar, extra; 2 teaspoon instant coffee granules; 1 tablespoon hot water; 1 tablespoon coffee-flavoured liqueur; 1 1/4 cup (310ml) thickened (heavy) cream (see note)

Coffee liqueur roll

Tia Maria and Kahlua are both coffee-flavoured liqueurs and would work well in this recipe. Serve it up as a special grown-up treat along with your afternoon cuppa with friends.

Serves 8

Cook

50M

Ingredients

5 eggs

3/4 cup (165g) caster (superfine) sugar

1 cup (150g) self-raising flour

90 gram (3 ounces) butter, melted

1 tablespoon instant coffee granules

1 tablespoon hot water

1 tablespoon cocoa powder

1 tablespoon caster (superfine) sugar, extra

2 teaspoon instant coffee granules

1 tablespoon hot water

1 tablespoon coffee-flavoured liqueur

1 1/4 cup (310ml) thickened (heavy) cream (see note)

Method

1.Preheat oven to 200°C/400°F. Grease 25cm x 30cm (10-inch x 12-inch) swiss roll pan; line with baking paper, extending paper 5cm (2-inches) above long sides.

2.Beat eggs in medium bowl with electric mixer about 5 minutes or until thick and creamy. Gradually beat in sugar, about a tablespoon at a time; beat until dissolved between additions. Fold in sifted flour, then the combined butter, coffee and water. Spread mixture into pan

3.Bake cake about 15 minutes. Turn immediately onto baking paper sprinkled with combined sifted cocoa and extra sugar. Trim edges from cake. Using baking paper as a guide, roll up cake from short side; stand 2 minutes. Unroll cake; cool.

4.To make liqueur cream dissolve coffee in the water; cool. Beat coffee mixture, liqueur and cream in small bowl with electric mixer until soft peaks form. Spread cake with liqueur cream; roll up cake.

It is fine to use just 1 x 300ml carton of cream for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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