Ingredients – Sponge
- 5 eggs, separated
- 1 cup sugar
- 1 cup flour
- ½ tsp baking powder
- 2 tablespoons coffee essence
Ingredients – Filling
- 60 g Butter
- 170 g icing sugar
- 2 tablespoons coffee essence
- ¾ cup cream, whipped
Instructions
- Preheat oven to 200°C
- Sponge:
- Whisk egg whites until stiff. Add sugar a tablespoon at a time until sugar is well incorporated.
- Add the egg yolks and beat again until well mixed and creamy.
- Add flour, baking powder and essence and give one last mix.
- Spread into a lined sponge roll tin and bake for approximately 15 minutes or until it springs back when lightly touched.
- Turn out on to baking paper that has been lightly sprinkled with icing sugar
- Roll up as soon as possible.
- When cool unroll and add filling.
- Filling:
- Cream butter, icing sugar and essence together and then fold in the whipped cream.