Bickford's Australia

Coffee SWISS


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


  1. Preheat oven to 180°C
  2. Lightly grease and line a swiss roll baking pan
    Beat eggwhites until stiff. Slowly add the sugar, until mixture is thick and glossy
  3. Beat in egg yolks, then sift cornflour, flour, cinnamon and baking powder
  4. Lightly fold into egg mixture with iced coffee syrup
  5. Pour into the lined baking pan, and bake for 15-20 minutes, until risen and firm when lightly pressed with a fingertip
  6. Turn out onto a tea towel lightly dusted with extra caster sugar
  7. Quickly peel off the baking paper and roll up immediately in a tea towel. Leave to cool completely
  8. Whip the cream, vanilla and iced coffee syrup together until firm
  9. Unroll cake and spread over coffee cream
  10. Roll up again, cut into slices and serve with fresh berries