Coffee Sponge Roll with Coffee Cream 

Ideal for entertaining, this impressive sponge roll (recipe below) is filled with coffee cream and finished with shaved dark chocolate.
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Coffee Sponge Roll with Coffee Cream
Serves 8 Prep 20 mins (+ cooling time) Cooking 15 mins
4 Coles Australian Free Range Eggs
½ cup (110g) caster sugar
¼ cup (60ml) freshly brewed Daley St Dark Roast 12 Ground Coffee
¾ cup (110g) self-raising flour
2 tbs caster sugar, extra
Daley St Dark Roast 12 Coffee Beans, to decorate
Shaved dark chocolate, to decorate
Coffee Cream
300ml thickened cream
1 tbs icing sugar mixture
1 tbs brewed Daley St Dark Roast 12 Ground Coffee, cooled
1. Preheat oven to 180°C. Grease a 25cm x 30cm (base measurement) Swiss roll pan and line with baking paper. Use an electric mixer to whisk the eggs and sugar in a large bowl for 8-10 mins or until the mixture is light and fluffy and doubled in size. Use a large metal spoon to fold in 2 tbs of the coffee. Sift the flour over the egg mixture and fold until well combined. Pour into the prepared pan. Bake for 10-15 mins or until the top is dry to the touch.
2. Place a large piece of baking paper on a clean work surface. Sprinkle with the extra sugar. Turn the hot sponge onto the paper. Remove baking paper from the top of the sponge. Using paper as a guide, starting from 1 long end, roll the sponge into a log. Set aside for 2 mins to cool slightly. Unroll the sponge, then reroll. Transfer to a wire rack to cool.
3. To make the coffee cream, use a clean electric mixer to whisk the cream, icing sugar and coffee in a bowl until soft peaks form.
4. Unroll the sponge. Brush with the remaining coffee. Spread three-quarters of the coffee cream over the sponge, leaving a 2cm border at 1 long end. Roll sponge to enclose filling, starting from the opposite end to the border. Place on a serving plate. Top with the remaining coffee cream and decorate with coffee beans and chocolate.
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