INGREDIENTS
4 eggs, separated
100g caster sugar, plus extra, for dusting
75g cornflour
40g plain flour
1 tsp ground cinnamon
10g baking powder
50ml Bickford’s Iced Coffee Syrup
Coffee cream
400ml cream
80ml Bickford’s Iced Coffee Syrup
5g vanilla bean paste
DIRECTIONS
- Preheat oven to 180°C
- Lightly grease and line a swiss roll baking pan
Beat eggwhites until stiff. Slowly add the sugar, until mixture is thick and glossy - Beat in egg yolks, then sift cornflour, flour, cinnamon and baking powder
- Lightly fold into egg mixture with iced coffee syrup
- Pour into the lined baking pan, and bake for 15-20 minutes, until risen and firm when lightly pressed with a fingertip
- Turn out onto a tea towel lightly dusted with extra caster sugar
- Quickly peel off the baking paper and roll up immediately in a tea towel. Leave to cool completely
- Whip the cream, vanilla and iced coffee syrup together until firm
- Unroll cake and spread over coffee cream
- Roll up again, cut into slices and serve with fresh berries
MORE RECIPES
VIEW ALL RECIPES
