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Prep time
1 hour
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Cook time
20 minutes
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Serves
6
Author Notes
The sweet fragrance of cardamom in this Swiss roll's sponge compliments the gentle bitterness of the coffee in the cream. These delicious qualities, finished with chopped pistachios and dark chocolate, makes the finished dessert utterly delicious and very difficult to resist once it's ready. It's best enjoyed fresh, so make this coffee and cardamom Swiss roll with the intent to finish it (which, again, you should have no trouble with).
Hear more from Resident Chetna Makhan on our new podcast, Either Side Eaters, where cross-Atlantic friends Katie Quinn and Jen Phanomrat compare notes with their guests on everything from scone etiquette to charcuterie trends. —Chetna Makan
Test Kitchen Notes
The key is to roll the sponge in the tea towel while it's still warm, which will make it easier to roll it once cool and filled with cream. —Jess Kapadia
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Chetna Makan's Coffee & Cardamom Swiss Roll
Ingredients
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4
large eggs
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1/2 cup
(100 grams) plus 2 tablespoons caster sugar
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1/2 cup
(100 grams) self-rising flour
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8
cardamom pods
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1 teaspoon
instant coffee
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1 teaspoon
boiling water
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1 1/3 cups
heavy cream
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2/3 cup
(80 grams) dark chocolate
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a handful of pistachios, shelled and chopped
Directions
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Grease and line a Swiss roll pan, roughly 9 x 13 inches. Preheat the oven at 350°F (180°C).
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Using a hand whisk or stand mixer, whisk the eggs and sugar for 6 to 8 minutes until fluffy and pale. When lifted, the batter should leave a trail.
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Crush the cardamom pods lightly to remove the small black seeds, crush the seeds in a mortar and pestle or by pressing down on them with the side of your knife, and add them to the flour in a bowl.
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Sieve the flour into the egg mix, and gently fold it all in, taking care not to deflate the whipped eggs.
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Pour the mix into the prepared cake pan, and bake for 12 minutes or until done.
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Sprinkle a little icing sugar on a clean kitchen towel, then flip the hot cake on top. Roll the cake in the towel, and set it aside to cool completely.
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Mix the coffee and water and cool completely.
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Chop the chocolate into small pieces and warm it in the microwave for 30-40 seconds, stirring halfway through. Once melted fill in the piping bag and drizzle the melted chocolate on the acetate sheet in a design of your choice, whether it's stars, flowers, leaves, or any pattern, and let them set in the fridge. If you can't find acetate sheets, use baking parchment instead.
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Whisk the cream, 2 tablespoons of sugar, and cooled-down coffee in a bowl until you get soft peaks.
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Unroll the sponge and spread 3/4 of the coffee cream on top. Start rolling the sponge from the short edge using the kitchen towel underneath, making sure the filling stays inside, and place it on the serving plate.
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Use the rest of the cream to cover the top of the cake and sprinkle some pistachios on top.
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Very carefully peel the chocolate flowers from the acetate sheets and place them on the cake just before serving. Enjoy it fresh!
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