Coffee Crunch Swiss Roll

This is SoSO much more fun than studying..

I've never made a swiss roll before and I've always wondered how the shops get it to be so friggin soft

This one, however did turn out really soft, and the flavours were great!

I need to seriously improve on the rolling though..nyehehe

The sponge

4 egg yolks

1 tablespoon sugar

a big dash of coffee essence

4 egg whites

1/4 cup sugar

1/2 cup flour, sifted twice

50g butter, melted (in the microwave for 30 secs)

Oven preheated to 180 C

Line a swizz roll pan with butter and baking paper

With a mixer, beat the yolks and 1 tablespoon sugar till its pale yellow (5 minutes on High speed)

Meanwhile,

Whip the whites till soft peaks form

Add the sugar, and continue beating till its really stiff and glossy

FOLD in the egg yolks and coffee essence till it's half incorporated

Add in the flour and continue folding

Add in the butter and fold again

Spread onto your lined pan

Bake for 10 minutes

Invert the cake onto a cooling rack and peel off the baking paper gently.

Cool before spreading the filling on

The Filling

Its coffee custard with leftover cheesecake base crumbs..haha

you could fill it with anything you want, really

Then roll it up!

Errr ehehehe.. too generous maybe?