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Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This delightful Coffee Cake Roll is a light and airy sponge cake infused with instant coffee flavors, rolled with a luscious stabilized Kahlúa whipped cream filling. The cake is perfectly tender and moist, complemented by the rich coffee-flavored cream that holds its shape thanks to gelatin stabilization. Finished with a dusting of cocoa powder and optional chocolate shavings or fresh mint leaves, this elegant dessert is ideal for coffee lovers looking for a sophisticated yet approachable treat.

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, instant coffee granules, and salt. Set aside for later.
  3. Beat Egg Yolks and Sugar: In a large mixing bowl, beat the separated egg yolks with granulated sugar until the mixture becomes light, fluffy, and pale, approximately 3-4 minutes. Stir in the vanilla extract to infuse the batter with flavor.
  4. Whisk Egg Whites: In a separate clean bowl, whisk the egg whites until soft peaks form, which will provide structure and lightness to the cake.
  5. Fold Egg Whites into Yolk Mixture: Gently fold the whipped egg whites into the egg yolk mixture, taking care to preserve the airy texture without deflating the batter.
  6. Add Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, folding carefully to maintain the batter’s volume.
  7. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and smooth the surface. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  8. Roll the Cake: Immediately after baking, invert the warm cake onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up tightly with the towel from one short edge. Let it cool completely while rolled to form the shape.
  9. Prepare Gelatin: In a small saucepan, combine water and unflavored gelatin. Stir to dissolve and warm over low heat until the gelatin is completely dissolved. Remove from heat and allow to cool slightly at room temperature.
  10. Whip Cream: Using a chilled mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Add the vanilla extract and Kahlúa, continuing to beat until stiff peaks develop.
  11. Stabilize Whipped Cream: With the mixer on low, gradually pour in the cooled gelatin mixture, continuing to beat until the cream is fully stabilized and thickened, ensuring it holds its shape.
  12. Assemble the Cake Roll: Carefully unroll the cooled cake and spread an even layer of the stabilized Kahlúa whipped cream over the surface, leaving about a ½-inch border around the edges to prevent overflow when re-rolled.
  13. Re-roll the Cake: Roll the cake back up gently from the short end, taking care not to crack or tear the sponge. Position the cake seam side down on a serving platter for a neat presentation.
  14. Garnish: Dust the top surface of the cake with cocoa powder. Optionally, decorate with chocolate shavings or curls and fresh mint leaves for added elegance.
  15. Chill: Refrigerate the assembled cake roll for at least 1 hour to allow the whipped cream to set and flavors to meld beautifully.
  16. Serve: Slice into individual servings and enjoy this decadent coffee-flavored dessert with stabilized whipped cream.

Notes

  • Use fresh eggs for best volume and texture in the cake.
  • Instant coffee granules dissolve easily and provide a strong coffee flavor without adding liquid.
  • Make sure to dissolve the gelatin fully to avoid lumps in the whipped cream.
  • The powdered sugar dusted on the towel prevents the cake from sticking when rolling.
  • Chilling the whipped cream bowl and beaters helps achieve better volume.
  • The stabilized whipped cream allows the filling to hold its shape longer, ideal for making ahead.
  • Be gentle when folding egg whites to keep the batter airy.
  • Optionally adjust Kahlúa quantity to taste for stronger or milder coffee liqueur flavor.
  • Store leftovers refrigerated and consume within 2-3 days for freshness.

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Find it online: https://fastkitchenrecipes.com/coffee-cake-roll-with-stabilized-kahlua-whipped-cream-recipe/