Soy-Free Coffee Roll
Indulge in the rich and aromatic flavors of this Soy-Free Coffee Roll, a delightful dessert that’s perfect for coffee lovers and those with soy sensitivities! This recipe combines a light, coffee-infused sponge cake with a luscious mascarpone and cream filling, offering a perfect balance of sweetness and sophistication. The sponge is made airy by gently folding whipped egg whites into a coffee-flavored batter, while the creamy filling adds a touch of decadence to every bite. With its quick prep time and easy rolling method, this recipe is ideal for impressing guests or simply treating yourself. Dust with cocoa powder for an elegant finish and serve up irresistible slices of this soy-free masterpiece!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Brewed coffee, cooled
- 240 milliliters Heavy cream
- 50 grams Powdered sugar
- 150 grams Mascarpone cheese
- 1 tablespoon Cocoa powder (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line a 25x30 cm (10x12 inch) jelly roll pan with parchment paper.
In a large bowl, sift together the flour, granulated sugar, baking powder, and salt.
Separate the eggs, placing the yolks in a large bowl and the whites in a separate clean bowl.
Beat the egg yolks with the vanilla extract and the cooled brewed coffee until light and frothy. Gradually add the dry ingredients to the yolk mixture, stirring until just combined.
In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the flour mixture, being careful not to deflate the batter.
Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for about 12-15 minutes, or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel and dust it with powdered sugar.
Once the cake is baked, immediately turn it over onto the sugared towel. Peel off the parchment paper and gently roll the cake with the towel, starting from the narrow end. Allow it to cool completely.
For the filling, whip the heavy cream until soft peaks form. Add the powdered sugar and mascarpone cheese, and beat until well combined and smooth.
Once the cake is cooled, unroll it carefully and spread the mascarpone filling evenly over the surface. Reroll the cake without the towel.
Transfer the roll to a serving platter. If desired, dust with cocoa powder before serving. Slice and enjoy your soy-free coffee roll!
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1198 mg | 400% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 358.1 g | 130% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 150.8 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 371 mg | 29% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 782 mg | 17% | |
*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.
