Description
Indulgent coffee cake roll drizzled with smooth Kahlúa whipped cream promises a delightful dessert experience. Creamy layers and rich espresso flavors invite coffee enthusiasts to savor each decadent bite.
Ingredients
Scale
Cake Base Ingredients:
- 3 egg yolks
- 30 grams granulated sugar
- 50 ml whole milk
- 40 ml vegetable oil
- 45 grams cake flour
- 2.5 teaspoons instant coffee powder
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ teaspoon vanilla extract
Meringue Ingredients:
- 4 egg whites, room temperature
- 50 grams granulated sugar
- ¼ teaspoon cream of tartar
Whipped Cream Ingredients:
- 1 ½ cups (360 ml) heavy cream (36% M.F.)
- 32 grams granulated sugar
- 1 teaspoon instant coffee powder
- 2 teaspoons Kahlúa
- 1 ½ teaspoons unflavored gelatin powder
- 5 teaspoons water
Instructions
- Prepare a 8×12-inch baking sheet by lining with parchment paper and preheating the oven to 325F.
- In a mixing bowl, combine liquid ingredients including milk, oil, sugar, egg yolks, and vanilla extract, whisking until smooth and well-integrated.
- Sift together all dry ingredients – flour, coffee powder, baking powder, and salt – creating a uniform powder mixture.
- Gradually incorporate dry ingredients into the liquid mixture, stirring until a consistent batter forms without lumps.
- Create a meringue by vigorously whipping egg whites with granulated sugar and cream of tartar, beating until stiff, glossy peaks develop.
- Carefully fold the meringue into the coffee-flavored batter, maintaining the delicate air bubbles to ensure a light texture.
- Pour the aerated batter into the prepared pan, spreading evenly and smoothing the surface.
- Bake for 10-12 minutes until the cake springs back when lightly touched and edges are golden brown.
- Remove from oven and immediately roll the warm cake in the parchment paper, allowing it to cool in a cylindrical shape.
- For the stabilized whipped cream, dissolve gelatin in water, gently heating until completely liquefied.
- Whip heavy cream with sugar and instant coffee, creating soft, billowy peaks.
- Fold Kahlua and dissolved gelatin into the whipped cream, ensuring even distribution.
- Carefully unroll the cooled cake and generously spread the stabilized Kahlua cream.
- Gently re-roll the cake, encasing the cream filling, and refrigerate for at least one hour before serving.
Notes
- Ensure egg whites are at room temperature for maximum volume when whipping meringue.
- Use a gentle folding technique to maintain the airiness of the chiffon cake and prevent deflating the meringue.
- Chill the cake roll for at least an hour to help it set and make slicing easier.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add a small amount of xanthan gum for better texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 208 kcal
- Sugar: 11 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg