Coffee Souffle Swiss roll

It was the first time Bbsf request me baked him a cake - coffee Swiss roll.

Why he only think at coffee Swiss roll ? Haha simple answer , he like drink coffee!

I follow  mybakingRecipes blog recipe and had did some amend to coffee taste :)

The souffle roll sponge

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1 egg + 3 egg yolks

60g cake flour

35g unsalted butter

2tsp coffee eXtract

1tsp vanila 

1/2tsb ovalette

85g Castor sugar

3egg white

60ml milk

The coffee butter filling

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Unsalted butter , icing sugar & coffee extract

1. Preheat oven to 180 degrees celsius. Line cake pan with parchment paper.

2. Combine egg, egg yolks , ovalette, coffee extract & vanilla extract in a small bowl and beat lightly. Set aside.

3. Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through. Transfer butter-flour mixture into a bowl, then add egg mixture from (2), a little at a time. With a spatula, mix into a smooth batter. Add milk and mix to incorporate. Strain batter and set aside.

4. To make meringue, place egg whites in a clean and dry bowl and beat until foamy.

5. Add 1/3 of the meringue into the egg mixture and fold in lightly, then add remaining meringue and fold through until just incorporated. Pour batter into prepared cake pan and spread evenly. Place cake pan on a tray and bake for 20 minutes.

6. When souffle roll sponge is done, remove from pan and let it cool.

7. To make filling, whip the unsalted butter with  icing sugar in a chilled bowl until stiff peaks form.

8. Turn cooled souffle sponge onto a clean work surface. Peel off parchment paper. Spread an even layer of  coffee butter cream over the sponge, then top with a layer of red bean paste.

9. Gently roll up sponge to make a swiss roll. Place in the fridge

Here the coffee souffle Swiss roll that special to my dear Bbsf