Camp Coffee Chicory & Coffee Essence 241ml (Pack of 6)
£15.99
“Camp Coffee Chicory & Coffee Essence (Pack of 6 x 241ml) is a British pantry staple since 1885. This unique blend of coffee and chicory delivers a rich, smooth flavor perfect for baking, desserts, or traditional Scottish-style coffee. Ready to use – no brewing needed. Vegan-friendly and long shelf life.”
Key Features:
✔ Pantry Essential – Shelf-stable for 2+ years (unopened)
✔ Versatile Uses – Tiramisu, coffee cakes, gravies, or iced coffee
✔ Quick Prep – Just mix with water/milk (1:4 ratio for drinks)
✔ Vegan & Vegetarian – No animal derivatives
✔ No Brewing Needed – Saves time vs. fresh coffee
4 in stock
Product link: OnBuy
about this item:
- Mixed into bakes, stirred intro drinks or enjoyed on its own, we’ve inspired generations with our unique flavor and versatility
- Ingredient for coffee flavor for desserts & bakes
- To be used in hot or cold drinks
- Vegan Society Approved
- Certified Gluten Free
From the manufacturer
Camp Coffee
We’ve got recipes for cakes, bakes, drinks & more, all with one key ingredient – your trusty baking partner Camp Coffee!
Camp Coffee Swiss Roll
A quick coffee sponge.
Ingredients
- 75ml (4 tbsp) Camp Coffee
- 4 large free-range eggs
- 100g/3½oz caster sugar, plus extra for dusting
- 100g/3½oz self-raising flour
For the coffee cream
- 35ml (2 tbsp) Camp Coffee
- 300ml/ 10½fl oz double cream
- Preheat the oven to 200°C/400°F/gas mark 6. Grease and line a 33 x 23cm/13x9in Swiss Roll tin with baking parchment.
- Whisk the eggs and 100g/3½oz of the sugar in a bowl until the mixture becomes light and leaves a trail when you remove the whisk from the bowl. This will take 10 minutes. Whisk in the Camp Coffee.
- Sieve the flour into the egg mixture and carefully fold it in. Pour the mixture into the tin and give it a shake to level it, so that it spreads evenly.
- Bake for 8-10 minutes or until the cake turns golden-brown. Then set aside to cool slightly in the tin.
- Tip the still warm Swiss Roll out onto baking parchment. Starting at one of the longest edges, roll up the Swiss roll and then set aside to cool completely.
- While the cake is cooling, prepare the filling. Pour the cream into a large bowl, and add the Camp Coffee. Whisk until soft peaks form when the whisk is removed from the bowl.
- Sprinkle the cling film with a light dusting of caster sugar then carefully unroll the Swiss Roll onto the cling film. Spread the cream over the cooled sponge, leaving a 2cm/1in gap around the edge.
- Roll the sponge quite, making sure the filling stays inside. The caster sugar should stick to the outside of the cake. Any gaps in the sugar coating can be filled by sprinkling sugar onto the sponge.
Only logged in customers who have purchased this product may leave a review.
Shipping & Delivery
At AR Easy Buy, we are committed to delivering your orders quickly and securely across the UK. We process all orders within 3 business days, ensuring they are carefully packed and shipped via trusted courier services. Standard delivery typically takes 3 days, while express shipping options are available at checkout for faster delivery. Once your order is shipped, you will receive a tracking number to monitor its progress.
We offer competitive shipping rates and strive to keep costs low for our customers. For bulk orders or special delivery requests, please contact our support team for assistance. In case of delays due to unforeseen circumstances, we will keep you informed.
If you have any questions regarding your shipment, feel free to reach out to us at [sales@areasybuy.co.uk]. Your satisfaction is our priority, and we aim to provide a hassle-free shopping experience!
Reviews
There are no reviews yet.