Coffee and walnut roll

Name: Coffee and walnut roll
Ingredients: butter, for greasing; 3 eggs; 75 g/3 oz/6 tbsp caster (superfine) sugar, plus extra for dusting; 75 g/3 oz/¾ cup self-raising (self-rising) flour; 2 egg yolks; 50 ml/2 fl oz/¼ cup cold water; 15 ml/1 tbsp Cointreau or orange liqueur; 115 g/4 oz/½ cup unsalted butter, softened; 10 ml/2 tsp ground coffee infused (steeped) in 15 ml/1 tbsp near-boiling water for 4 minutes, then strained; 10 ml/2 tsp ground coffee infused (steeped) in 15 ml/1 tbsp near-boiling water for 4 minutes, then strained; 115 g/4 oz/generous ½ cup caster (superfine) sugar, plus extra for dusting; 50 g/2 oz/½ cup toasted walnuts, finely chopped; 15 ml/1 tbsp Cointreau or orange liqueur

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

The classic combination of coffee and walnuts in a cake give it a delicious flavour. This light and fluffy sponge, with its smooth and creamy filling, should be eaten fresh.

Ingredients

butter, for greasing
3 eggs
75 g/3 oz/6

Cake
Vegetarian

Method

Preheat the oven to 200°C/400°F/Gas 6. Grease and line a 33 x 23cm/13 x 9in Swiss roll tin (jelly roll pan) with baking parchment.
Whisk the eggs and sugar together in a large bowl until pale and thick. Sift the flour over the mixture and fold in with