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
Scale
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
