We have teamed up with Raw Bean Coffee to create this gorgeous Coffee Swiss Roll Recipe, using Raw Bean Coffee's beans and Nutristrength's Vanilla Pea Protein Powder. Love this recipe? You can win the branded ingredients in our Instagram giveaway. Follow us @Nutristrength

You'll need three bowls to separate and mix the ingredients together.

Bowl 1

• 1/3 scoop Pea Protein Vanilla


• 45g Coconut oil, melted


• 65g Cake Flour


• 120g almond milk


• 5 egg yolk


• 1 tsp baking powder

Bowl 2

• 5 egg whites


• 50g natural sweetener, granules/or coconut sugar


• Lemon juice a few drops


• Beat till soft peak

Bowl 3

• 400ml coconut cream/or double cream (whipped)


• 1/2 scoop Pea Protein Vanilla


• 150ml Raw Bean Coffee


• 20g natural sweetener, granules/or coconut sugar

Instructions

• Preset oven to 170 degree


• Mix Bowl 1 and 2


• Pour the mixture into the prepared tin, smoothing it over evenly and gently into the corners


• Bake for 25 minutes (till brown on top)


• Using parchment paper, tightly roll up the sponge and leave to cool

For the filling

• Mix the coffee, whipped cream sweetener and protein. Gently unroll the cooled sponge


• Spread the cream over the sponge cake


• Roll the cake and chill in the fridge for at least 2 hours before serving


• Spread the leftover cream on the top and decorate with shredded chocolates

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