Coffee Roll
Indulge in the rich, aromatic flavors of our Coffee Roll, a delightful dessert that combines the bold essence of coffee with a light and airy sponge cake. Perfect for coffee lovers, this recipe features instant coffee dissolved in boiling water for an intense flavor infusion, folded into a tender cake batter made with whisked eggs, sugar, and vanilla. The cake is baked to perfection, then gently rolled with a luscious filling of whipped cream sweetened with powdered sugar, creating an irresistible swirl of creaminess and coffee goodness. Dust the finished roll with cocoa powder for an elegant touch. Ready in just under an hour, this Coffee Roll is ideal as an impressive centerpiece for gatherings or an indulgent treat alongside your favorite cup of coffee. Keywords: coffee roll recipe, coffee dessert, cake roll with coffee cream, easy coffee cake, coffee-flavored sponge cake.
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons instant coffee granules
- 2 tablespoons boiling water
- 4 large eggs
- 150 grams granulated sugar
- 2 tablespoons vegetable oil
- 50 milliliters milk
- 1 teaspoon vanilla extract
- 200 milliliters heavy cream
- 3 tablespoons powdered sugar
- 1 tablespoon optional: cocoa powder, for dusting
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.
In a small bowl, dissolve the instant coffee granules in boiling water and set aside to cool.
In another bowl, sift together the flour and baking powder.
In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and thick, about 5 minutes using an electric mixer.
Add the vegetable oil, milk, vanilla extract, and dissolved coffee into the egg mixture. Mix until combined.
Gently fold in the flour mixture into the wet ingredients using a spatula until just combined, being careful not to overmix.
Pour the batter into the prepared jelly roll pan and spread evenly.
Bake in the preheated oven for 12 minutes or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.
Once the cake is baked, immediately invert it onto the prepared towel, remove the parchment paper, and gently roll it with the towel from the short side. Let it cool completely in this position.
For the filling, whip the heavy cream with powdered sugar until stiff peaks form.
Once the cake is completely cool, unroll it gently. Spread the whipped coffee cream evenly over the surface.
Carefully re-roll the cake without the towel. Transfer the cake roll to a serving platter.
Dust with cocoa powder if desired before serving.
Refrigerate for at least 30 minutes before slicing to help it set.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 949 mg | 316% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 279.8 g | 102% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 175.5 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 224 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1199 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
