Ingredients
- for the roulade sponge
- 6 large free-range eggs, separated
- 125g (4½oz) caster sugar
- 50g (2oz) cocoa powder, plus extra
- for the filling
- 250ml (9fl oz) double cream
- 2tbsp icing sugar, sifted
- 2tsp instant coffee powder
- 15g (½oz) butter
- 2tsp caster sugar
- 100g (4oz) walnuts, roughly chopped
- for the coffee glacé icing
- 100g (4oz) icing sugar, sifted
- 1tsp instant coffee powder
- edible gold stars, to decorate (from janeasher.com)
- you will need
- 30x20cm (12x8in) Swiss roll tin, lined with baking parchment
Method
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Beat the egg yolks and the sugar together in a large bowl with an electric whisk until light and fluffy, then sift the cocoa powder and fold in.
In another large bowl, whisk the egg whites to stiff peaks. Fold into the yolks; add 1tbsp first to loosen the mixture, then fold in the rest until well combined. Gently pour into the tin and bake in the centre of the oven for 20 minutes until risen and springy to the touch.
Lay a piece of greaseproof paper longer than the tin on the kitchen surface and sift 2tbsp cocoa powder evenly on to it. Remove the roulade from the oven and invert on to the paper. Carefully peel off the paper from the sponge used to line the tin and allow to cool.
For the filling, put the cream and icing sugar in a large bowl. Make a thick paste with the coffee and a few drops of water, then whisk into the cream to form soft peaks. Gently melt the butter in a small sauté pan, add the sugar and walnuts and toast for 5 minutes, stirring often.
To assemble, spread the coffee cream on to the sponge and scatter over the walnuts. Using the paper under the sponge, roll the roulade away from you into a roll and put in the fridge to firm up.
To serve, mix the icing sugar with the coffee and 1tbsp cold water. Drizzle from a spoon across the cake in a zigzag lattice pattern and decorate with stars.
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