Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe
If you are looking for a dreamy dessert that combines the rich flavors of coffee and a luscious, boozy twist, the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe is an absolute game-changer. This elegant yet approachable cake roll features a tender coffee-infused sponge wrapped around a luxuriously smooth whipped cream stabilized with a hint of Kahlúa. It’s perfect for gatherings, special occasions, or whenever you want to treat yourself to something truly indulgent. The interplay of coffee and Kahlúa creates a flavor profile that is both comforting and delightfully sophisticated, making this recipe one you’ll reach for again and again.
Ingredients You’ll Need
You won’t believe how such simple, everyday ingredients can come together to create a show-stopping dessert like this. Each component plays a vital role in achieving the perfect texture, vibrant flavor, and beautiful appearance of the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe.
- 4 large eggs, separated: The eggs create a fluffy, airy texture essential for the sponge cake’s lightness.
- ¾ cup granulated sugar: Sweetens the cake and helps achieve a tender crumb when beaten with egg yolks.
- 1 teaspoon vanilla extract: Adds a warm, aromatic foundation to balance the coffee flavors.
- ⅓ cup all-purpose flour: Forms the structure of the sponge, keeping it soft but sturdy enough to roll.
- 2 tablespoons cornstarch: Lightens the texture and keeps the sponge moist and delicate.
- 1 ½ teaspoons baking powder: Provides elevation, ensuring a springy crumb that can easily wrap around the filling.
- 1 ½ teaspoons instant coffee granules: Infuses the sponge with a rich coffee flavor without adding moisture.
- ¼ teaspoon salt: Enhances all the sweet and rich flavors and balances the profile.
- 1 cup heavy cream: The base for the whipped cream, providing richness and a smooth mouthfeel.
- 1 tablespoon powdered sugar: Sweetens the cream without adding grittiness.
- 1 tablespoon Kahlúa (or more, to taste): The star ingredient in the whipped cream, bringing in that signature coffee liqueur flavor.
- 1 teaspoon unflavored gelatin: Stabilizes the whipped cream so it holds its shape beautifully when sliced.
- 2 tablespoons water: Used to dissolve the gelatin gently, helping to maintain creaminess.
- ½ teaspoon vanilla extract: Enhances the cream’s flavor and harmonizes with the coffee elements.
- Cocoa powder, for dusting: Adds a delightful visual contrast and subtle chocolate bitterness on top.
- Chocolate shavings or curls (optional): For an elegant finish and extra texture.
- Fresh mint leaves (optional): Adds a pop of color and refreshing aroma.
How to Make Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe
Step 1: Prepare the Coffee-Infused Sponge Cake
Start by preheating your oven to 375°F (190°C) and lining a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment to prevent sticking. Combining your dry ingredients—flour, cornstarch, baking powder, instant coffee, and salt—in one bowl sets the base for the cake’s delicate crumb and unmistakable coffee flavor. Meanwhile, beat the egg yolks and sugar until they become light and fluffy, which is key to a tender texture. Incorporate the vanilla, and then gently fold in the whipped egg whites and dry ingredients, keeping the batter airy. Pour it evenly into the pan and bake for 10 to 12 minutes until just done. The result is a thin but sturdy sponge that’s ready to be rolled without cracking.
Step 2: Roll the Cake While Warm
Immediately after baking, invert the cake onto a kitchen towel dusted with powdered sugar and peel off the parchment paper. The warm cake is flexible, so you can gently roll it up in the towel starting from a short edge. This step sets the cake’s shape and prevents cracks later. Let the rolled cake cool completely—this patience will pay off in a smooth, flawless roll when it’s time to assemble.
Step 3: Create the Stabilized Kahlúa Whipped Cream
This part brings the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe to a whole new level of lusciousness. Begin by dissolving the unflavored gelatin in water and gently heating until fully melted—cool it slightly so it doesn’t curdle the cream. Beat the chilled heavy cream with powdered sugar until soft peaks form, then add vanilla and the Kahlúa. Continue to whip until stiff peaks appear, and finally, with the mixer on low, slowly pour in the gelatin mixture. This technique stabilizes the cream perfectly, so it holds firm when sliced but remains melt-in-the-mouth creamy.
Step 4: Assemble the Cake Roll
Carefully unroll the cooled sponge and spread an even layer of the stabilized Kahlúa whipped cream, leaving about half an inch around the edges to prevent overfilling. Re-roll the cake gently and place it seam-side down on a serving dish. Dust the top with cocoa powder, and if you want to get fancy, garnish with chocolate curls or fresh mint leaves. Then chill for at least an hour to let everything set and the flavors meld beautifully.
How to Serve Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe
Garnishes
Simple garnishes like a light dusting of cocoa powder add a pretty contrast that highlights the coffee notes. For a little extra flair, chocolate shavings or curls bring a rich texture and elegant look, while fresh mint leaves add a refreshing touch that balances the dessert’s richness.
Side Dishes
This coffee cake roll pairs wonderfully with a scoop of vanilla ice cream or some fresh berries to introduce brightness and complement its creamy coffee flavor. A small cup of espresso or a cappuccino alongside also elevates the experience, creating a perfectly themed coffee break.
Creative Ways to Present
Slice the coffee cake roll into neat medallions for a buffet or party platter, or plate individual slices with a drizzle of chocolate sauce and a sprig of mint for a restaurant-worthy presentation. If you want to impress, serve the slices atop edible flowers or fancy dessert plates to delight the eyes as much as the palate.
Make Ahead and Storage
Storing Leftovers
Leftover Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe keeps beautifully in the refrigerator. Keep it covered tightly with plastic wrap or in an airtight container to maintain moisture and prevent the whipped cream from drying out. It will stay fresh for up to 3 days.
Freezing
If you want to stash some away for later, you can freeze slices wrapped well in plastic wrap and then aluminum foil. Freezing preserves the cake for up to one month. Thaw slices slowly in the refrigerator to maintain the texture and flavor integrity of that delicious Kahlúa whipped cream.
Reheating
Because this is a cream-filled cake roll, reheating is not recommended; the delicate whipped cream would lose its texture and stability. It’s best enjoyed chilled straight from the fridge or after thawing if frozen.
FAQs
Can I make this cake roll without gelatin?
While you can make the whipped cream without gelatin, it won’t be stabilized and may lose its shape or weep over time. Using gelatin ensures the cream stays firm and luscious, especially important if preparing ahead.
Is there a non-alcoholic substitute for Kahlúa?
Absolutely! You can use coffee syrup or a coffee extract combined with a little vanilla extract to mimic Kahlúa’s flavor for those avoiding alcohol.
Can I use instant espresso powder instead of instant coffee granules?
Yes, instant espresso powder works great and will offer a slightly more intense coffee flavor, which many coffee lovers appreciate in this recipe.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s warm and flexible right after baking. Using a towel dusted with powdered sugar helps prevent sticking and tearing, making the process smoother.
What if my whipped cream becomes too stiff after adding gelatin?
If the cream gets too stiff, try folding it gently with a spatula to loosen it slightly without losing stability. Avoid overbeating after adding gelatin to keep it smooth and spreadable.
Final Thoughts
There is something truly special about spinning together the rich coffee flavors and indulgent Kahlúa whipped cream into a delicate cake roll that’s as beautiful as it is delicious. The Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe is more than just a dessert—it’s a celebration of flavors and textures that’s sure to impress anyone you share it with. I can’t wait for you to try this recipe and discover just how wonderfully satisfying homemade can be.
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Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe
- Total Time: 42 minutes
- Yield: 8 servings 1x
Description
This Coffee Cake Roll with Stabilized Kahlúa Whipped Cream is a delicate and moist coffee-flavored sponge cake rolled with a rich, creamy Kahlúa-infused whipped cream. Perfect as an elegant dessert, it combines a light texture with the distinctive taste of coffee and a hint of coffee liqueur, stabilized for a perfect finish and beautiful presentation.
Ingredients
Cake
- 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
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
Garnish
- Cocoa powder, for dusting
- Chocolate shavings or curls (optional)
- Fresh mint leaves (optional)
Instructions
- Prepare the Coffee Cake: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cornstarch, baking powder, instant coffee granules, and salt. Set this mixture aside for later use.
- Beat Egg Yolks and Sugar: In a large mixing bowl, beat the separated egg yolks with granulated sugar until the mixture becomes light and fluffy, which should take about 3 to 4 minutes. Stir in the vanilla extract for added flavor.
- Whisk Egg Whites: In a clean bowl, whisk the egg whites until soft peaks form, ensuring the whites hold shape but are still tender.
- Combine Mixtures: Gently fold the beaten egg whites into the egg yolk and sugar mixture to maintain the airiness of the batter.
- Add Dry Ingredients: Gradually fold the previously mixed dry ingredients into the wet egg mixture, taking care not to deflate the batter to preserve its light texture.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake for 10-12 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Roll the Cake: Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel starting from a short edge. Allow it to cool completely while rolled to prevent cracks.
- Dissolve Gelatin: In a small saucepan, combine the water and unflavored gelatin. Stir to dissolve and warm over low heat until the gelatin completely dissolves. Remove from heat and cool slightly.
- Prepare Whipped Cream: In a chilled mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Then add vanilla extract and Kahlúa, continuing to beat until stiff peaks form.
- Stabilize Whipped Cream: With the mixer on low speed, gradually add the cooled gelatin mixture to the whipped cream. Beat until the cream is fully stabilized and thickened, perfect for easier spreading.
- Fill the Cake: Carefully unroll the cooled cake and spread an even layer of the stabilized Kahlúa whipped cream over the surface, leaving about ½-inch border from the edges.
- Re-roll the Cake: Roll the cake back up from the short end, making sure not to tear it. Place the seam side down on a serving platter to keep it intact.
- Garnish: Dust the surface of the cake roll with cocoa powder. Optionally, decorate with chocolate shavings or curls and fresh mint leaves to enhance appearance and flavor.
- Chill and Serve: Refrigerate the cake roll for at least 1 hour to allow the whipped cream to set properly and the flavors to meld beautifully. Slice into 8 servings and enjoy your coffee-flavored indulgence.
Notes
- Be gentle when folding egg whites into the batter to keep the cake light and fluffy.
- Rolling the cake while still warm helps prevent cracking and makes it easier to shape.
- Chilling the stabilized whipped cream ensures a firm texture that holds up well when sliced.
- Adjust Kahlúa quantity in the whipped cream according to taste preference for stronger or milder coffee liqueur flavor.
- The cake can be stored covered in the refrigerator for up to 2 days for best freshness.
- For a non-alcoholic version, substitute Kahlúa with coffee syrup or omit it entirely.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
