Whether you call it a roll cake, a Swiss roll or a jelly roll cake, this popular European dessert is great served cold with a hot tea or coffee. A roll cake can be slightly challenging to assemble, but once made, it should have a beautiful swirl of sweet creamy filling through the middle, which is uniform with every slice. Traditionally, roll cakes are a vanilla sponge filled with jam, but you can add a delightful twist with our soft and sweet coffee sponge, paired with whipped cream for a light and fluffy texture.
- Brew 40ml of espresso. Baking can be messy enough as it is, so minimize the clean-up by using a Nespresso capsule machine.
- Sift the flour, the baking powder and a pinch of salt into a bowl and lightly whisk.
- Mix the milk, coffee, molasses, sugar and melted butter in a separate bowl, mixing until completely smooth.
- Combine the two mixtures together and work to blend into a smooth cake batter, then add the eggs. Using an electric whisk attachment on the Triblade hand blender means that your mixture can stay light and fluffy.
- Spread the dough in a large baking tin lined with baking paper. The batter should not be very thick. Cook in a hot oven for about ten minutes.
- Whip the cream into stiff peaks, adding sugar to taste.
- When the cake layer is ready, remove it from the oven. It should be springy and light.
- While the cake is still warm (but not piping hot) apply a layer of cream to the coffee cake and use the baking paper to roll it into a log.
- Allow the cake to fully cool, sprinkle with icing sugar or cocoa powder and cut into slices to serve.