Description
This indulgent Coffee Cake Roll is the perfect dessert for coffee lovers! A light, fluffy coffee-flavored sponge cake is filled with rich, creamy Kahlúa-infused whipped cream that’s stabilized for a smooth texture that won’t wilt. With a perfect balance of coffee and Kahlúa flavors, this dessert is ideal for any special occasion or when you want to impress guests with a show-stopping treat!
Ingredients
Scale
For the Coffee Cake Roll:
- 4 large eggs, separated
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons instant coffee granules
- ¼ teaspoon salt
For the Stabilized Kahlúa Whipped Cream:
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 tablespoon Kahlúa (or more, to taste)
- 1 teaspoon unflavored gelatin
- 2 tablespoons water
- ½ teaspoon vanilla extract
For Garnish (Optional):
- Cocoa powder, for dusting
- Chocolate shavings or curls (optional)
- Fresh mint leaves (optional)
Instructions
- Prepare the Coffee Cake:
- Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, combine the flour, cornstarch, baking powder, instant coffee, and salt. Set aside.
- In a large mixing bowl, beat the egg yolks and sugar together until light and fluffy, about 3-4 minutes. Stir in the vanilla extract.
- In a separate bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the egg yolk mixture.
- Gradually add the dry ingredients to the egg mixture, folding carefully to avoid deflating the batter.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up with the towel, starting from one of the short edges. Allow the cake to cool completely while rolled up.
- Make the Stabilized Kahlúa Whipped Cream:
- In a small saucepan, combine the water and unflavored gelatin. Stir to dissolve, then heat over low heat until the gelatin completely dissolves. Remove from heat and let it cool slightly.
- In a chilled mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Add the vanilla extract and Kahlúa, and continue beating until stiff peaks form.
- With the mixer on low, gradually add the cooled gelatin mixture to the whipped cream. Continue to beat until the cream is fully stabilized and thickened.
- Assemble the Cake Roll:
- Once the cake has cooled, carefully unroll it and spread an even layer of the stabilized Kahlúa whipped cream over the surface, leaving about ½-inch of space from the edges.
- Roll the cake back up, starting from the short end, being careful not to tear the cake. Place the seam side down on a serving platter.
- If desired, dust the top of the cake with cocoa powder and garnish with chocolate shavings or fresh mint leaves.
- Chill and Serve:
- Refrigerate the cake roll for at least 1 hour to allow the whipped cream to set and the flavors to meld together.
- Slice into individual servings and enjoy!
Notes
- If you don’t want to use Kahlúa, you can substitute it with another coffee liqueur or omit it for a non-alcoholic version.
- For extra flavor, you can brush the cake with a little Kahlúa or coffee syrup before spreading the whipped cream.
- The cake can be made a day ahead and refrigerated. Just make sure to store it in an airtight container to prevent it from drying out.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the roll)
- Calories: 260
- Sugar: 20g
- Sodium: 35mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg