3 eggsCream eggs and sugar until pale and doubled in volume (approx 4 mins).
60 g castor sugar
3 g vanilla extract
50 g flour
Mix through vanilla and flour.
Spread onto a baking tray lined with non-stick paper about 5mm thick.
Bake at 220ºC for 5 mins or until cooked through.
Cool on tray.
3 egg yolksWhisk eggs, milk, sugar, chocolate and coffee in a bowl over a baine marie until completely melted and emulsified.
25 g milk
100 g castor sugar
40 g dark chocolate
4 g instant coffee
10 g butterscotch schnapps
300 g unsalted butter, soft
Transfer to mixer and beat for 6 minutes or until cool.
Add butterscotch and butter and beat until aerated.
Turn sponge upside down and spread on a thin layer of coffee buttercream.
Roll up and refrigerate until set before slicing.