| eggs |
4, separated |
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| caster sugar |
4 oz |
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| all purpose flour |
4 oz |
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| baking powder |
1/2 tsp |
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| vanilla essence |
1/2 tsp |
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| dark chocolate |
30g, melted |
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| extra sugar |
2 tbsp |
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| walnuts |
1/3 cup |
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| Coffee Cream: |
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| dry instant coffee |
2 tsp |
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| cream |
300 ml |
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| ground sugar |
4 tbsp |
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| water |
1 or 2 tsp |
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| Method: |
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| Grease
a swiss roll pan. |
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| Separate
egg whites and yolks; whip egg whites until thick and fluffy. |
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| Add
sugar and yolks; beat again. |
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| Fold
in sifted flour mixed with the baking powder, chopped walnuts and chocolate. |
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| Pour
into prepared pan and bake at 200 C for about 12 minutes. |
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| Turn
immediately on to the paper sprinkled with extra sugar. |
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| Trim
the crisp edges of cake, roll up with the paper from the long side, stand for
2 minutes and unroll. |
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| Let it cool. |
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| Coffee Cream: |
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| Dissolve
coffee in water. |
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| Combine
with sugar and cream until peaks form. |
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| Spread
half of the coffee cream on the cake, roll up. |
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| Cover
and decorate with the remaining cream. |
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| Serve chilled. |
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| Serves 6 to 8. |
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