COFFEE BAILEYS POLKA DOTS SWISSROLL by Patricia Na


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
1/4 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 1/2 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 10-15 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.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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