Maple Espresso Roll with Raspberries Recipe
If you think maple and coffee are the perfect combination, you will love this maple espresso roll with raspberries. It is a fluffy, moist coffee sponge with lightly sweetened espresso, a creamy centre, and fresh raspberries.
Ingredients
- For the cake
- 4 eggs, separated
-
150g Pure Maple Syrup, Dark Robust
- 2 tablespoons instant espresso, dissolved in 1 tablespoon boiling water and cooled
- 2 tablespoons vegetable oil
- 75g self raising flour
- For the filling
- 175ml double cream
- 1 teaspoon instant espresso, dissolved in 1 teaspoon boiling water and cooled
-
1 tablespoon Pure Maple Syrup, Dark Robust
- Cocoa powder, for dusting
- Maple sugar or brown sugar, for dusting
- Handful of fresh raspberries
Instructions
- Preheat the oven to 180C (160C fan, Gas Mark 4) and line a 22cm x 30cm baking tray.
- Separate the eggs into two large bowls. Whisk the yolks with a hand held mixer until fluffy. Add the wet ingredients and continue whisking until light and airy. Sift in the flour a little at a time, folding gently with a spatula until combined.
- Using clean whisk attachments, beat the egg whites until stiff peaks form. Carefully fold into the cake mixture.
- Pour the mixture into the prepared tin and bake for 15 minutes, until light and springy to the touch. Do not over bake or the sponge will crack when rolled.
- Lay a large sheet of parchment paper on the work surface and dust with cocoa powder and maple sugar. Turn the hot cake out onto the paper, loosen it from the tin, then tightly roll it up in the parchment. Leave to cool completely.
- Whip the cream with the maple syrup and cooled coffee until light and fluffy.
- Unroll the cooled sponge, spread the cream evenly over the surface, and scatter with raspberries. Roll the cake back up tightly, wrap in parchment, and chill for at least one hour.
- Transfer to a serving plate, decorate with the remaining cream and raspberries, and dust generously with cocoa powder.