Swiss Rolls with Coffee Butter Cream

When I woke up yesterday morning, I had an urge to bake Swiss rolls even though I have not baked them before. I still have not decided whether to bake them until I was alone in the kitchen. I could hear my inner voice chanting "just do it..."

I was pretty pleased with the result and that got me to do the second roll. So here, I spent my Sunday afternoon baking.

This 2nd sponge cake is flavoured with coffee. Does not look very nice. :o(

I really spread the butter cream very thinly.

The 1st roll is on the right. The 2nd roll (all coffee flavoured) looks smaller.

In different lighting.

Cross section. The family loves it! :o)

Ta dah!!! My first swiss roll...

"Eat me! Eat me!!"

The pockets of flour.... :o(

Swiss Roll with Coffee Butter Cream:
The sponge cake
2 eggs
50g sugar
50g cake flour
1/2 teaspoon baking powder

• Preheat oven to 200 deg.
• Using an electric whisk, just whisk the eggs for about 5-8 mins until it is thick enough to coat the whisk.
• Add sugar during the whisking of the egg.
• Sift cake flour and baking powder into the egg mixture. Fold in gently until the flour is incorporated thoroughly.
• Pour into a rectangular tray which is already lined with parchment paper and greased. (I am not good with measurement so please pick a suitably sized tray. Not more than 10" x 15")
• Spread it thinly.
• Bake the cake for about 7-10mins. The cake will spring back when you use your fingers to press them.
• I rolled the cake up and left it to cool before spreading butter cream as they will melt if the cake is still warm.

Coffee Butter Cream
125g butter
50g powdered sugar
1 heaped teaspoon Nescafe mixed with 1 tablespoon warm water

• Whip the butter until it is pale and fluffy. Add the powdered sugar and coffee mixture. You can adjust both the sugar and coffee amount here to suit your taste. I did not really measure.
  
• Spread on the cake thinly. Mine was done thinly but somehow ended up with a thick butter cream filling. No complaints here though. ;oP
• Roll them up and place in fridge for about 30mins before cutting them.
• The cream is more than enough for 2 rolls so you may want to keep them for other uses.

Notes:

• Do mix the flour well because I ended with flour pockets in my swiss roll but luckily, no one minded.
• Cake flour is used here because the texture of the cake will be finer and it makes it easier to roll.
• Sponge cake is much drier than butter cake ones so having butter cream as the filling also makes it more appetising.
• Greasing the parchment paper is important because for the 2nd roll, I ended up with an uglier looking cake as a lot of cake was stuck to the paper.
• You can take them out 10mins before serving as the cream will be softer.

PS: I am just very excited that they turned out well hence I decided to put up most of their pictures although they are not in sequence. Enjoy!