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Print this Recipe    Coffee Walnut Log

Coffee and Walnut Log
Yield: 6-8 servings

3 eggs
75 g caster sugar
75 g self raising flour
2 tablespoons coffee essence
50 g walnut pieces
150 ml double cream
icing sugar; to dredge

Preheat oven to 200 0C / 400 0F / Gas 6. Grease and line an 18 x
28 cm (7 x 11 inch) Swiss roll tin.

Put the eggs and sugar in a large bowl and stand it over a pan of
hot water. Whisk together until doubled in volume and thick enough
to leave a thin trail on the surface when the whisk is lifted.

Fold in 1 tablespoon of the coffee essence and the walnuts. Pour
the mixture into the prepared tin and bake for 8-10 minutes until
risen and firm to the touch.

Place a sheet of greaseproof paper over a damp tea-towel. Quickly
turn out the cake on to the paper and trim the edges. Roll up the
cake with the paper inside. Leave to cool for about 30 minutes,
covered with the damp tea-towel. Whisk the cream until stiff, then
fold in the remaining coffee essence.

When cold, unroll the coffee log and remove the paper. Gently
spread with the filling and re-roll. Do not worry if it cracks
slightly. Dust with icing sugar before serving.

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