IMG_3615ingredients (14 x 11 inch pan, greased & lined)

swiss roll
4 large eggs
95g caster sugar
1 tsp coffee oil (coffee extract ok)
40g full cream milk
15g butter, melted and cooled
25g 2-in-1 white coffee powder (i highly recommend Super brand)
60g cake flour

filling
280g raw cashews, soaked overnight & rinsed
100g soya milk (any nut milk also OK)
60ml honey
4 tbsp ground peanut powder (optional)

IMG_3614食材(14 x 11寸烤盘、抹油、铺烘焙纸)

蛋糕体
鸡蛋 4大颗
绵白糖 95克
咖啡油 1小匙(咖啡香精 OK)
全脂奶 40克
黄油 15克,溶化、冷却
二合一白咖啡粉 25克(强推 Super 品牌)
蛋糕粉 60克

内馅
生腰果 280克、隔夜浸泡、沥干水份
豆奶 100克(任何坚果类奶 OK)
蜂蜜 60毫升
花生粉 4大匙(可省略)

Directions/做法

IMG_3565prepare filling in advance~
place all filling ingredients (except peanut powder) and whisk slightly
事先准备内馅~
所有食材(除花生粉)混合、略搅拌

pour in peanut powder then whisk till desired stage
(i like mine rough so you can feel the crunch of the nuts)
chill for a few hour (i chilled mine overnight)
倒入花生粉、搅拌至心意的状态
(我喜欢较有口感的内馅,所以做出来的内馅比较粗糙)
冷藏数小时(我隔夜冷藏)

IMG_3589prepare swiss roll~
sift coffee powder with flour twice and set aside
beat eggs lightly then add in sugar and coffee oil
制做蛋糕体~
咖啡粉和面粉混合过筛两次哦。待用
蛋液略打散后加入糖和咖啡油

IMG_3590whisk till pale and ribbon stage
(i used high speed on Kitchenaid for 10 mins)
将蛋液打发至奶白色、捞起时留下痕迹
(我用厨师器高速打发十分钟)

add in sifted flour and coffee powder ALL at once
then fold till well incorporated
倒入所有过筛面粉和咖啡粉
翻拌均匀

IMG_3593pour in melted butter and milk
fold to mix
倒入溶化黄油和奶
翻拌均匀

IMG_3594pour batter into pan
tap pan lightly then level surface with spatula
面糊倒入烤盘、轻拍数下
表面用刮刀铺平

IMG_3595bake in 190 degrees C preheated oven for 13 mins
送入 190摄氏度烤箱烤 13分钟即可

IMG_3597remove pan from oven and place a piece of baking paper and cooling rack on top
烤盘取出后盖上一张烘焙纸和冷却架

IMG_3598invert cake immediately
蛋糕立马倒扣

remove baking paper and cover it back on the cake
allow cake to cool completely
撕去烘焙纸并再次盖上
蛋糕完全冷却

trim the top and bottom of cake
spread on filling
蛋糕体上下修边
抹上内馅

use parchment paper to roll cake up tightly
chill for few hours before slicing and serving
以烘焙纸助力将蛋糕紧紧卷起
冷藏数小时后即可切片享用

Personal notes/温馨小贴士:

IMG_3616– filling: do not pour in all the soy milk at once. add as necessary to allow you to whisk everything into a paste
内馅:豆奶不要一口气加入。适当加入~最主内馅能搅拌成泥即可

IMG_3564– i used omega 3 milk (bought this in tokyo)
我用了 Omega 3 坚果奶(东京买哒)

– i do recommend NOT excluding peanut powder. the aroma is gorgeous
如果可以,我建议不要省略花生粉。真哒很香

– you will have a bit of leftover filling
会有少些的内馅用不完哈

– cake batter: you can dissolve coffee powder into warmed milk. i wanted specks of the coffee powder on my roll, that’s why i chose to fold it in
蛋糕体:您可选择将咖啡粉溶入于温奶。我想要蛋糕体上有少许的咖啡斑点,所以选择和面粉一同拌入

– you can choose which side of the cake you like facing outwards
蛋糕体内卷或外卷可由亲们随意决定

IMG_3612

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