2tsp Instant Coffee, melted in a few drops of boiling water
45g Butter, melted, plus extra for greasing
Ingredients for the filling
2tsp Instant Coffee, melted in a few drops of boiling water
2tsp Whiskey
250ml Cream
25g Icing Sugar, plus extra for dusting
Method
Preheat the oven to 200C. Line a 13x9in Swiss Roll tin by greasing with some butter and lining with baking parchment.
Using an electric whisk or stand mixer, whisk the sugar and eggs together until pale, thick and creamy and at least doubled in size, this will take 7–10 minutes.
Sift the flour into the bowl, and gently fold into the mixture using a large metal spoon. When all the flour has almost been incorporated, gently fold in the coffee and the butter. Be gentle and do not knock out too much air.
Transfer the mixture to the prepared tin and smooth out with a spoon or pallet knife.
Bake for 10–12 minutes until golden-brown and slightly springy to the touch. Do not leave to cool.
While the sponge is still warm, place a large sheet of baking parchment on the work surface and dust liberally with caster sugar. Carefully turn the sponge onto the parchment. Gently peel off the top layer of parchment.
Score a line 1 inch in from the short end of the sponge closest to you, be careful not to cut all the way through. Using the parchment, tightly roll up the sponge and leave to cool.
For the filling, in a large bowl, whisk together the cream, icing sugar, coffee & whiskey until soft peaks form. Refrigerate until needed.
Gently unroll the cooled sponge. Spread the cream over the surface, leaving a half an inch border all round. Roll up the sponge again and place on a serving plate, seam side down.
