Preheat the oven to 180 degrees. Whisk egg whites in a spotlessly clean bowl until stiff (I find the Kenwood Chef does a great job) Keep whisking and add the egg yolks, followed by the sugar. You should now have a lovely light creamy foam. Very lightly fold in the flour, not all at once, in 2 or 3 batches. Now gently fold in the coffee and when mixed spread into the tin, gently. Bake for 10 – 15 mins or until just firm to touch. Put a clean tea towel on a cooling tray, tip the cake out onto the tray, remove parchment paper and use the tea towel to roll up the cake. Leave to cool completely. Whisk the cream with sugar and coffee until stiff. Tip: if you think the whipped cream is too stiff add milk a teaspoonful at a time, until at the desired texture. Unroll the cake, spread on the filling, roll up again. Trim the ends, and dredge with icing sugar. Enjoy!   Visit Our Shop

  Recipe by Niall Murphy Donnybrook Fair:   Make sure all the bones have been removed from the salmon and lay it skin-side down on a tray lined with cling film. Pour over half the whiskey in a  bowl mix the salt, pepper, sugar and dill, sprinkle over the salmon and press down.   Pour the remainder of the whiskey over the cure mix, wrap tightly in cling wrap, place another tray on top with weights and place in the fridge for a minimum of 24 hours and up to 72 hours.   Remove the salmon, wash off the cure, pat dry, sprinkle with chopped dill and rewrap till ready to use.   For the beetroots, peel and finely slice. Place in separate shallow non-metallic bowls.   Place the vinegar, sugar, bay leaf and peppercorns in a pan, bring to a boil and simmer for 5 minutes. Remove from the heat and allow to cool completely.   Pour the cooled pickling liquid over the beetroots and place it in the fridge for several hours. When ready to serve, whip the cream and buttermilk till it thickens, stir in the chopped dill.   Finely slice the salmon, dry the beetroots and assemble on a plate. Drizzle with the buttermilk cream and serve.   Visit Our Shop