Mocha, Caramel and Coconut Swiss Roll
An easy mocha swiss roll with caramel, coconut and toasted almonds.
Mocha, Caramel and Coconut Swiss Roll
An easy mocha swiss roll with caramel, coconut and toasted almonds.
Servings Prep Time
8servings 15min
Cook Time
10min
Servings Prep Time
8servings 15min
Cook Time
10min
Ingredients
Instructions
  1. Preheat the oven to 200 degrees Celsius. Prepare a rectangular baking tray with non stick spray, line with baking paper and grease it as well.
  2. In an electric mixer beat the egg yolks, castor sugar and coffee until thick – about three minutes.
  3. Sieve the flour and cocoa powder in a small mixing bowl and set aside.
  4. Next, beat the egg whites with a pinch of salt until soft peaks form.
  5. Gradually incorporate the flour and egg white with the yolk/sugar/coffee batter by adding a little of each at a time and folding it into the batter with a dessert spoon. Add the vanilla essence and mix.
  6. Pour the batter into the prepared baking tray and spread out. It might look like too little batter, but it does rise well so you’ll need to spread it out evenly.
  7. Bake for 10 min at 200 degrees Celsius – with the oven rack in the middle.
  8. While the swiss roll is baking, prepare a damp tea towel and cover with sugar and half the desiccated coconut.
  9. As the swiss roll comes out the oven, flip it onto the damp towel and carefully remove the baking paper.
  10. Spread the cake with cooked condensed milk and sprinkle the other half of the coconut over.
  11. Work quickly, and roll the cake from one side using the tea towel to guide you. Leave to cool.
  12. To serve, simply melt the chocolate over a double boiler and drizzle over cake. Top with toasted almonds.
Recipe Notes

When baking a swiss roll, the key is to work fast as it comes out the oven.

It is best to fill and roll it while it is still hot.