It was in Victorian times that tea really came into its own as a meal, with an array of delicious sandwiches and cakes being served. This is a variation on a whisked sponge, flavoured with coffee and walnuts, with a coffee cream filling.
serves 6 - 8
75 g (3 oz) caster sugar
40 g (1 1/2 oz) self-raising flour
40 g (1 1/2 oz) wholemeal self-raising flour
30 ml (2 tbsp) coffee essence
50 g (2 oz) walnut pieces, finely chopped
150 ml (5 fl oz) fresh double cream
icing sugar, to dredge
1. Grease and line an 18 x 28 cm (7 x 11 inch) Swiss roll tin.
2. Put the eggs and sugar in a large bowl and stand it over a pan of hot water. Whisk together until doubled in volume and thick enough to leave a thin trail on the surface when the whisk is lifted.
3. Fold in 15 ml (1 tbsp) of the coffee essence and the walnuts.
4. Pour the mixture into the prepared tin and bake at 200°C (400°F) mark 6 for 8 -10 minutes until risen and firm to the touch.
5. Meanwhile, place a sheet of greaseproof paper over a damp tea-towel.
6. Quickly turn out the cake on to the paper and trim the edges. Roll up the cake with the paper inside. Leave to cool for about 30 minutes, covered with the damp tea-towel.
7. To make the filling, whisk the cream until stiff, then fold in the remaining coffee essence.
8. When cold, unroll the coffee log and remove the paper. Gently spread with the filling and re-roll. Do not worry if it cracks slightly. Dust with icing sugar before serving.
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