genoese swiss roll with coffee filling

That is beautiful! Would you post the recipe please?:bounce:

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

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??? :confused:

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

Actually, yes. Traditionally it is done that way.

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! :mad:

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

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

Every British larder used to have a bottle of Camp coffee - my Mum used to make the most wonderful coffee meringues, sandwiched with cream and camp coffee. I wonder if we can still buy the stuff here? I'll have a look next time I'm in the supermarket. You're right, it makes crap coffee, but is a wonderful coffee-flavouring.

It's funny but my computer isn't picking up the picture anymore.

We call it powered or confectioners sugar but icing sugar works.

Thank you so much for all your help, I'm going to give this a try.
Betty

Picture

It was such a beautiful picture!:(

My seedlings won out, I made a Snickerdoodle cake and pizza for supper.





In a few days when the cake is gone hopefully I'll have more time and I'll try it.
Betty

Those both look delicious. Would you mind sharing the recipe for the cake?

Sure I'd be glad to; this recipe came from the Cake Doctor cookbook, then tweaked a bit by me.

Snickerdoodle Cake
1 box yellow cake mix (I use Duncan Hines)
1-teaspoon baking soda
2 teaspoons cinnamon
1 stick of butter – softened
3 large eggs
1-tablespoon vinegar
1/2-cup sour cream
Enough milk to make 1-1/3 cups
1-tablespoon vanilla

Preheat oven to 350° or 325° for dark or coated cake pans.

Prepare 3 / 9-inch cake pans by cutting wax or parchment paper rounds to fit in the bottom of the pans. Spray or butter the pans then place the paper rounds into place; spray or butter the paper.

In a 2-cup liquid measuring cup place the 1 tablespoon of vinegar and the 1/2-cup of sour cream then add enough milk to make 1-1/3 cups; stir to combine. Add the vanilla to the sour cream mixture.

Put the cake mix, baking soda and cinnamon in an electric mixer bowl, stir well to mix the ingredients. Cut the butter into small slices and mix it into the dry cake mix. Add the eggs and sour cream mixture. Beat on low speed for 30 seconds to combine, stop mixer and scrape the sides of the mixer bowl; then beat on medium speed for 3 minutes.

Divide the batter equally between the pans and bake for 25 to 28 minutes or until tooth pick inserted into middle of cake comes out clean

Remove the pans from the oven and allow them to cool on cooling racks for 15 minutes then remove the cakes from the pans and allow them to cool completely.

Cinnamon Butter Cream Frosting
1 stick of butter – softened
1/4-teaspoon salt
1/4-cup milk (I use half and half)
2-teaspoons cinnamon
1 pound of powdered sugar

Place softened butter, salt, milk and cinnamon into mixing bowl; add half the powdered sugar and beat to combine. Add the rest of the sugar and beat until light a fluffy.
Frost the cake