COFFEE BAILEYS POLKA DOTS SWISSROLL by Patricia Na

COFFEE BAILEYS POLKA DOTS SWISSROLL 
( A)
5 Egg Yolks 
60 ml Vegetable Oil 
75 ml Coffee Flavored Baileys
50 gm Caster Sugar 
1 / 4 tsp Salt 
2 to 3 tbsp Instant Coffee Powder (Dissolved in 2 tbsp hot water, set aside) 

( B) 
100 gm Cake Flour 
1 tsp Baking Powder 
1 / 4 tsp Baking Soda 

(C)
5 Egg Whites 
1/4 tsp Cream of Tartar 
80 gm Caster Sugar ( I use 70gm ) 

Preheat oven @ 200 ° C 
Line a 10″x14″x1 baking tray

1.) Sift flour, baking powder and baking soda.
2.) Mix ( A ) together with a hand whisk EXCEPT Coffee Mixture until batter turns into light color. You can add 1/2 tsp of vanilla extract if you like a tinge of vanilla frangrance. (I added^^)
3.) Whisk sifted flour into batter. 
4.) Scoop out 2 tbsp of batter.
5.) Add in Coffee Mixture and mix well.
6.) Whisk egg whites till foamy, add cream of tartar. Add sugar in 3 batches. Whisk till stiff peaks. 
7.) Take 1 tbsp of meringue n fold into the 2 tbsp of plain batter. Transfer batter to piping bag attached to Wilton Tip No 1.
8.) Fold 1 / 3 of meringue to coffee mixture n mix well.
9.) Pour mixture into balance meringue. Gently fold in. Set aside. 
10.) Pipe dots onto baking sheet n bake for 1 min to set the batter.
11.) Remove tray from oven after 1 min and pour the rest of batter in. (Coffee batter)
12.) Bake at 200 ° C for 10-15 mins ( I bake mine for 13 mins ) 
13.) Remove from tray, invert n remove baking paper. 
14.) Place a new baking sheet on top n flip back. 
15.) Spread whipping cream over. Then start rolling your swiss roll . 

WHIPPED CREAM 
150 ml Whipping Cream + 2 capful of Coffee Flavored Baileys
Whipped till stiff.