Easy Coffee Swiss Roll

Instructions

1. Preheat your oven to 170°C (338°F).

2. In a mixing bowl, whisk together the eggs and castor sugar until light and fluffy.

3. Add the vanilla essence and coffee emulco to the egg mixture and mix well.

4. Sift in all-purpose flour and gently fold it into the mixture using a spatula. Avoid stirring vigorously to keep the batter airy.

5. Pour the batter onto a prepared baking sheet lined with parchment paper.

6. Bake in the preheated oven at a slightly lower temperature than 180°C—around 170°C—for 12–15 minutes, or until the cake springs back when touched lightly.

7. Once baked, remove the cake from the oven and let it cool for a minute or two.

8. Carefully roll the warm cake with your desired filling (e.g., whipped cream, coffee cream, or chocolate ganache) in the center.

9. Wrap the rolled cake in parchment paper or cling film and let it chill for about 2 hours, or until set.

10. Unroll gently, slice, and serve.