Description
This Coffee Cream Cake Roll is a soft, fluffy sponge infused with coffee and filled with a luscious whipped coffee cream. Light yet decadent, it’s a showstopping dessert that pairs perfectly with an afternoon espresso or after-dinner cappuccino.
Ingredients
Scale
Sponge
- 4 large eggs, separated
- 90 g granulated sugar, divided (55 g for whites, 35 g for yolks)
- 60 ml neutral oil
- 60 ml warm milk (or 45 ml milk + 15 ml strongly brewed espresso)
- 1–1½ Tbsp instant espresso powder (bloomed in the warm liquid)
- 90 g cake flour (or 75 g AP + 15 g cornstarch), sifted twice
- ½ tsp vanilla extract
- ⅛ tsp fine salt
Instructions
- Preheat oven to 190°C / 375°F. Line a 10×15 in pan with parchment, leaving overhang.
- Yolks: Whisk yolks with 35 g sugar, oil, warm milk/espresso, espresso powder, vanilla, and salt until glossy. Sift flour over and whisk gently to smooth.
- Meringue: Beat egg whites to soft peaks; add 55 g sugar slowly; whip to glossy medium-firm peaks.
- Fold: Gently fold ⅓ meringue into yolk base; fold in remaining meringue in two additions, stopping as soon as streaks disappear.
- Bake: Spread evenly; bake 10–14 minutes until lightly golden and springy.
- Pre-roll: Invert onto fresh parchment (or sugared towel), peel backing, dust lightly, and roll while warm. Cool rolled.
- Prep Time: PT25M
- Cook Time: PT15M
- Category: Desserts
- Method: Baking
- Cuisine: European
Nutrition
- Calories: 240kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 95mg