Coffee Bailey Swiss Roll

COFFEE BAILEYS POLKA DOTS SWISSROLL

( A)

5 Egg Yolks

60 ml Vegetable Oil

75 ml Coffee Flavored Baileys

50 gm Caster Sugar

1 / 4 tsp Salt

2 to 3 tbsp Instant Coffee Powder (Dissolved in 2 tbsp hot water, set aside)

( B)

100 gm Cake Flour

1 tsp Baking Powder

1 / 4 tsp Baking Soda

(C)

5 Egg Whites

¼ tsp Cream of Tartar

80 gm Caster Sugar ( I use 70gm )

Preheat oven @ 200 ° C

Line a 10"x14"x1 baking tray

1.) Sift flour, baking powder and baking soda.

2.) Mix ( A ) together with a hand whisk EXCEPT Coffee Mixture until batter turns into light color. You can add ½ tsp of vanilla extract if you like a tinge of vanilla frangrance. (I added^^)

3.) Whisk sifted flour into batter.

4.) Scoop out 2 tbsp of batter.

5.) Add in Coffee Mixture and mix well.

6.) Whisk egg whites till foamy, add cream of tartar. Add sugar in 3 batches. Whisk till stiff peaks.

7.) Take 1 tbsp of meringue n fold into the 2 tbsp of plain batter. Transfer batter to piping bag attached to Wilton Tip No 1.

8.) Fold 1 / 3 of meringue to coffee mixture n mix well.

9.) Pour mixture into balance meringue. Gently fold in. Set aside.

10.) Pipe dots onto baking sheet n bake for 1 min to set the batter.

11.) Remove tray from oven after 1 min and pour the rest of batter in. (Coffee batter)

12.) Bake at 200 ° C for 10 to 15 mins ( I bake mine for 13 mins )

13.) Remove from tray, invert n remove baking paper.

14.) Place a new baking sheet on top n flip back.

15.) Spread whipping cream over. Then start rolling your swiss roll .

WHIPPED CREAM

150 ml Whipping Cream + 2 capful of Coffee Flavored Baileys

Whipped till stiff.

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