Coffee and Walnut Swiss Roll
50g walnut pieces
75g caster sugar
75g self raising flour
1 tablespoon caster sugar
1 teaspoon instant coffee
½ teaspoon boiling water
200g virtually fat free fromage frais
2 tablespoons icing sugar
Pre-heat over to 400°F/200°C/Gas 6.
Line a 9 x 13 inch (23x33cm) swiss roll tin with non stick baking paper.
Whisk the eggs and sugar in a large bowl until thick and pale and whisk leaves a trail of mixture when lifted above the bowl.
Sift the flour into the eggs, add walnuts and gently fold in.
Pour into tin and tilt to level out.
Cook for 10-12 minutes until well risen and golden. The sponge should spring back when pressed with fingertips.
Lay out a damp tea towel and place a piece of baking paper on top and sprinkle with sugar.
Turn the sponge out onto the sugared paper with the short edge nearest to you. Score a line 2cm in from the end nearest to you and then using the tea towel make into a roll leaving to cool.
Dissolve coffee in ½ teaspoon of boiling water. Mix with fromage frais mixture.
Unroll the sponge, fill and re-roll.Create printer friendly PDF