genoese swiss roll with coffee filling

[qahtan]

Genoese swiss roll filled with coffee butter cream. Exactly the same as one I made today.

[BettyR]

That is beautiful! Would you post the recipe please?

[qahtan]

Genoise.

6 whole eggs
1 cup sugar
warm in bowl over hot water, whisk until thick and foamy, and leaves a trail when whisk is drawn across, about 7/10 minutes by machine.

Very gently fold in ½ cup melted butter and 1 cups sifted flour alternating.
pour into large buttered lined pan.
bake 350 until springs back when lightly touched on top. DO NOT OVER BAKE or it will crack when rolled. bake about 25 / 30 minutes.

Turn out onto clean tea towel that has been well sugared. quickly remove the liner and gently roll up with the tea towel care fully place on cooling rack in the teatowel and allow to cool completely.
With care unroll and remove tea towel, spread the cake with your choice, butter cream, or jam>>>>>>, reroll back up cut ends tidy.
qahtan

[BettyR]

Thank you, I'm looking forward to giving this a try.
Betty

[qahtan]

Remember, Make sure the eggs and sugar are thick,

Fold the butter and flour in,

Do not over bake it,

Take care rolling it.

Let me know how it turns out, please.. qahtan

[kuan]

This cake is the foundation for many cakes. Once you've mastered the technique of folding (with your hands) you'll find tons of good variations! Done correctly it's light as a pancake but has enough structure to hold up your house! Well, maybe not your house.

[BettyR]

Originally Posted by kuan

This cake is the foundation for many cakes. Once you've mastered the technique of folding (with your hands) you'll find tons of good variations! Done correctly it's light as a pancake but has enough structure to hold up your house! Well, maybe not your house.

I'm supposed to fold the melted butter and flour in with my hands and not a spatula???

[BettyR]

Originally Posted by qahtan

Remember, Make sure the eggs and sugar are thick,

Fold the butter and flour in,

Do not over bake it,

Take care rolling it.

Let me know how it turns out, please.. qahtan

When I make it I'll let you know how it turned out. Thanks for the recipe!!
Betty

[kuan]

Originally Posted by BettyR

I'm supposed to fold the melted butter and flour in with my hands and not a spatula???

Actually, yes. Traditionally it is done that way.

[Joyfull]

Originally Posted by qahtan

Genoese swiss roll filled with coffee butter cream. Exactly the same as one I made today.

I don't seem to be getting the photo. Just that anoying little box with the red x.. This has happened a few times on me lately..I'm starting to think theres a sneaky block on my computer that it doesn't want me to know about!

[qahtan]

Yes, my Aunt always used her hand, but I don't think many people do these day's..... what ever works for you, spatula, hand etc, just don't deflate the batter. :-)) qahtan...

Also you will see many variations of Genoise, but this is the one I have used for the past 40 years......
also if you bake it in two sandwich pans it comes out with a lovely flat top.

qahtan

[BettyR]

Originally Posted by kuan

Actually, yes. Traditionally it is done that way.

Do you do it with bare hands or gloved hands?

Do you do it the same way with your hands as you would with a spatula?
Betty

[qahtan]

bare hand, with your hand flat, fingers closed not open..

I really think the original idea was similar to Mum holding the mixing bowl
in the crook of her arm when making a cake, so as to keep the batter warm.
but I could be wrong... :-(((
qahtan

[BettyR]

Thank you Qahtan, now I'm really going to have to give this a try out of curiosity. I’m going to try to get to it tomorrow if I have the time. I have some seedlings that need to be planted but maybe I can put that off for one more day.

How much Buttercream did you make to go inside the roll and did you melt some instant coffee in a little water for your liquid and flavor?

By the way, what happened to your beautiful picture?
Betty

[qahtan]

I still have the picture,.

For the butter cream I use about 1/4 cup softish butter, and I then add several heaped table spoons of icing sugar, I don't know what you call it in U S, but the very fine stuff like flour, I beat that to a nice soft mix, and I add a product from UK called Camp coffee, in a bottle, it make really crappy coffee but is great for things like butter cream etc, but yes if you could make up a very strong mix of instant and a dash of hot water that would do it....

qahtan