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How to make the BEST Coffee Baileys Swiss Roll (with Baileys Irish Cream Liqueur) | Trickeys Kitchen ------------------ Ingredients - Cake Batter ------------------ 115g - Plain Flour 4 Eggs (Size 3) - Yolks & Whites separated 115g - Caster Sugar 5g - Baking Powder (1 tsp) ½ tsp - Vanilla Extract 2 tsp - Instant Coffee Powder ½ tsp - Coffee Extract 2 tsp - Hot Water ------------------ Ingredients - Ingredients - Filling (Baileys Whipped Cream ) ------------------ 240ml - Double Cream (Heavy/Whipping) (1 cup) 50ml - Coffee Flavour Baileys Irish Cream Liqueur 100g - White Chocolate ------------------ Timestamps ------------------ 0:00 Welcome 0:05 Bite Shot - Coffee & Baileys Swiss Roll 0:21 Ingredients 0:32 Prep 1 - Grease & line a baking tin 0:51 Prep 2 - Pre-heat the Oven 0:57 Step 1 - Prepare Coffee Mixture 1:06 Step 2 - Melt the White Chocolate 1:37 Step 3 - Whisk the Egg Whites & Sugar. Whisk until stiff 1:59 Step 4 - Whisk Egg Yolks & Sugar 2:19 Step 5 - Add Coffee mixture, Vanila extract & Coffee extract 2:35 Step 6 - Fold into Egg Whites mixture 2:55 Step 7 - Sift in the dry ingredients 3:18 Step 8 - Pour the batter into tin. Spread 3:38 Step 9 - Level the top. Bake in a pre-heated oven 3:59 Step 10 - Remove from the oven when done 4:13 Step 11 - Flip cake over. Peel off lining 4:33 Step 12 - Roll up the Swiss Roll while still warm 5:03 Step 13 - Whip the Double cream. Set aside 5:13 Step 14 - Whisk Bailey & melted chocolate 5:27 Step 15 - Fold into whipped cream 5:47 Step 16 - Unroll & spread the filling all over 6:13 Step 17 - Roll up the Swiss Roll 6:32 Step 18 - Spread whipped cream over the Swiss Roll 6:52 Step 19 - Decorate. Trim edges & cut into slices 7:17 Step 20 - Transfer to a serving plate 7:28 Enjoy the Coffee & Baileys Swiss Roll 7:53 Subscribe to Trickey's Kitchen ------------------ Music, Audio & Video ------------------ Music: https://www.purple-planet.com DISCLAIMER - This channel is my hobby and passion. All content uploaded is my creative work and is based on my personal experience and is protected under copyright law. I love sharing my recipes and appreciate every single comment that you leave. I read every single comment and I try my best to reply to all of them.