Description
A delightful coffee-flavored cake roll filled with stabilized Kahlúa whipped cream, combining the rich taste of espresso and the smoothness of coffee liqueur in an elegant, moist dessert perfect for any occasion.
Ingredients
Scale
For the Coffee Cake Roll:
- 3 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 tablespoon instant espresso powder or strong instant coffee
- 1/4 cup brewed coffee (cooled)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for dusting towel)
For the Stabilized Kahlúa Whipped Cream:
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 2 tablespoons Kahlúa liqueur
- 1/2 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
Optional Garnish:
- Cocoa powder
- Chocolate shavings
- Drizzle of chocolate syrup
Instructions
- Make the Coffee Cake Roll: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large mixing bowl, beat the eggs with sugar and espresso powder until thick, pale, and tripled in volume (about 5–6 minutes). Stir in brewed coffee and vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the top springs back when lightly touched. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the towel. Peel off the parchment paper and roll the cake up gently in the towel (starting from the short end). Let cool completely, rolled, on a wire rack.
- Make the Stabilized Kahlúa Whipped Cream: In a small bowl, combine unflavored gelatin and cold water. Let sit for 5 minutes to bloom. Microwave for 5–8 seconds until dissolved and let cool slightly (not hot). In a chilled bowl, beat the heavy cream with powdered sugar, Kahlúa, and vanilla until soft peaks form. Slowly stream in the cooled gelatin and continue beating until stiff peaks form. Do not overbeat.
- Assemble the Roll: Carefully unroll the cooled cake. Spread the stabilized Kahlúa whipped cream evenly over the surface, leaving a small border. Gently re-roll the cake (without the towel) and place seam-side down on a serving platter. Refrigerate for at least 1 hour before slicing. Dust with cocoa powder, add chocolate shavings, or drizzle with chocolate syrup before serving if desired.
Notes
- Store in the refrigerator for up to 3 days.
- Stabilized whipped cream helps the filling hold its shape and resist weeping—perfect for make-ahead desserts.
- Use room temperature eggs for better volume when beating.
- Ensure the gelatin is not hot when mixing with cream to prevent curdling.
- If Kahlúa is not available, substitute with coffee liqueur or omit for a non-alcoholic version.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
