For a delicious, light and fluffy Swiss roll recipe, look no further! With chocolate and espresso flavours, this 99% sugar free classic is sured to be enjoyed by all.
Espresso Cake
Ingredients
Cooking spray for greasing
2 whole eggs, separated
3 tbsp Lakanto Bakers Classic Syrup
70g melted unsalted butter
3 tbsp espresso coffee (cooled)
300g Lakanto Chocolate Cake Mix
2 egg whites
Lakanto Icing Powder for dusting
Method
Preheat the oven to 170ºC fan-forced. Grease and line the base and sides of a 38cm x 25cm x 2.5cm swiss roll tin. Spray the baking paper and sides of pan lightly with non-stick cooking spray. Set aside.
Combine the 2 egg yolks, Classic Syrup, butter and espresso in a large mixing bowl. Beat with electric beaters on medium speed until creamy and smooth. You may need to scrape the sides of the bowl often.
Add the Lakanto Chocolate Cake Mix and beat at low speed until well combined.
Whisk 4 egg whites in a bowl at high speed, until stiff peaks form. Gently fold egg whites into chocolate mixture until well mixed.
Pour into prepared pan; spread evenly. Bake 10-15 minutes or until top springs back when touched lightly in centre and cake pulls away from edge of pan. Immediately loosen sides of cake by carefully running sharp knife between cake and paper. Cool 10 minutes.
Invert cake onto smooth clean cotton dish towel sprinkled generously with sifted Lakanto pure icing powder, remove the top piece of parchment paper. (Cake may stick slightly to paper.)
Cut out a 38cm x 25cm piece of baking paper and lightly spray one side with cooking spray. Place sprayed side down onto cake. While cake is warm, roll up cake and paper in towel beginning with shorter side.
Cool completely, seam side down for about 30 minutes.
Cream Filling
Ingredients
1 cup thickened cream
60g Lakanto Icing Powder, plus extra for serving
1 tbsp espresso coffee (cooled)
1 tsp cocoa powder
Method
Whip cream in a chilled bowl until soft peaks form.
Gradually add Lakanto Icing Powder and continue beating until stiff peaks form.
Gently stir in espresso and cocoa powder and mix well
Carefully unroll cake; remove top piece of baking paper. Spread cream filling evenly over cake.
Roll up cake again by carefully lifting towel, ending with seam side down. Sprinkle cake with sifted powdered sugar. Trim edges, if necessary. Carefully place onto serving platter
Cover and refrigerate until ready to serve. To serve, use a warm and dry sharp serrated knife to cut slices
Tips & Hints
Garnish with chocolate covered coffee beans, if desired.
