Prep time:
15 minutes
Cooking time:
15 minutes
Level of Difficulty:



6 eggs
175g golden caster sugar
175g self raising flour
2 Tbsp strong espresso coffee
50g butter, melted
75g walnut meal
dutch cocoa, for dusting


400ml thickened cream
2 Tbsp coffee flavoured liqueur
finely zested rind of 1 lemon

This delicious roulade can be whipped up in just 30 minutes. The perfect afternoon treat.


Preheat oven to 200°C CircoTherm®. Grease and line the NEFF universal tray.

Whisk eggs and sugar together until light and fluffy, about 5 minutes. Fold in flour and walnut meal, then fold in coffee and butter.

Pour mixture into pan and spread out with a spatula to level the surface. Bake for 12-15 minutes until pale but cooked and springy in the middle.

Remove from oven and allow to cool a little, then turn out onto a clean tea towel and roll up like a swiss roll, and allow to cool.

Whip the cream to soft peaks with the coffee liqueur and fold in the lemon rind.

Carefully unroll the sponge and remove the tea towel. Spread over the coffee cream, then roll up again. Dust with cocoa and serve.


We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

Photography by Steen Vestergaard. Styling by Caroline Velik.

Authors Bio:

Caroline Velik is acknowledged as one of Australia’s leading commercial food stylists and has worked with many of Australia’s head chefs. As a food writer, she develops, tests and writes recipes, and has worked as Food Editor for a leading lifestyle magazine and as a regular, popular recipe contributor and columnist for a national newspaper. She is passionate about using fresh, seasonal ingredients to create delicious recipes that you will continue to cook again and again.

More from this author

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