|Prep Time||Cook Time||Total Time|
|20m||15m||35m plus cooling time|
If you think maple and coffee are the perfect combination, like us, you will love this recipe for our maple espresso roll with raspberries! A fluffy, moist coffee sponge with lightly sweetened espresso, creamy centre and plump fresh raspberries.
- For Cake
- 4 eggs, separated
- 150g Pure Maple Syrup, Dark Robust
- 2 tablespoons instant espresso dissolved in 1 tablespoon boiling water, cooled
- 2 tablespoons vegetable oil
- 75g self raising flour
- For Filling
- 175ml double cream
- 1 teaspoon instant espresso dissolved in 1 teaspoon boiling water, cooled
- 1 tablespoon Pure Maple Syrup, Dark Robust
- Cocoa powder for dusting
- Maple sugar or brown sugar for dusting
- Handful fresh raspberries
- Preheat the oven to 180C/160C Fan/Gas Mark 4 and line a 22cm x 30cm baking tray.
- Begin with making the cake. Separate the eggs into 2 large bowls. First whisk the yolks with a hand held mixer until fluffy. Add all the wet ingredients and continue to whisk until the mixture is light and fluffy. Then add the flour a little at a time, sifting with each addition. Gently fold in the flour with a spatula until mixed well.
- Next, using cleaned whisk attachments, beat the egg whites until peaks form. Fold this into the maple espresso cake mixture with a spatula.
- Pour the mixture into the prepared tin and bake in the oven for 15 minutes until light and springy to touch. Careful not to over bake as it will be difficult to roll.
- Place a large piece of parchment paper, about twice the size of the tin, on the counter and dust with cocoa powder and maple sugar. Using a metal spatula, loosen the cake away from the sides of the paper in the tin and turn it over on the dusted parchment paper with about 25cm at the rolling end. Now fold the paper over the cake and start to tightly roll the hot cake and leave it until completely cooled. It might sound odd to roll the cake while it’s still hot but it works well and prevents the cake from breaking.
- Meanwhile prepare the filling. Whip the cream, maple and cooled coffee until light and fluffy.
- When the cake is cool it is ready to be filled. As the cake is unrolled it will appear a bit sticky but don’t worry as the cake will be dusted with cocoa again before it is decorated. Spread the cream filling evenly on the cake and randomly place the raspberries. Reserve some raspberries and any remaining cream to use in the next step for decorating. Now tightly, roll up the cake again and using the same parchment paper cover the outside of the cake with it and place it in the fridge for at least an hour.
- Remove the parchment paper and place the maple espresso roll on a serving dish. Pipe the cream on the top of the cake and set the raspberries on the cream. Dust all over with cocoa powder.