Chiffon Coffee Cake Roll

A sophisticated coffee cake roll features Kahlúa-infused whipped cream wrapped in fluffy Japanese chiffon cake. This elegant dessert combines coffee flavors in both cake and filling.

Essential Ingredients

• Cake flour: Creates tender crumb
• Instant coffee: Provides flavor base
• Heavy cream: Forms stable filling
• Kahlúa: Adds depth
• Fresh eggs: Builds structure

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Detailed Instructions

Step 1:

Whip meringue to stiff peaks.

Step 2:

Mix coffee-flour batter gently.

Step 3:

Bake at 325°F, 10-12 minutes.

Step 4:

Roll warm with parchment.

Step 5:

Stabilize cream with gelatin.

Step 6:

Fill and re-roll cake.

Step 7:

Chill thoroughly.

Step 8:

Slice cleanly before serving.

Storage Tips:

• Refrigerate 2-3 days
• Keep airtight
• Serve chilled
• Cut edges before serving

This elegant roll cake showcases coffee flavor in every delicate layer.

Advanced Tips:

• Double wrap for perfect round shape
• Temperature control crucial
• Watch cream stability
• Time steps precisely

Flavor Variations:

• Add matcha powder
• Try fruit purees
• Use different liqueurs
• Include extracts

Troubleshooting:

• For cracks - roll warmer
• For deflating - check gelatin
• For dense texture - fold gentler
• For sagging - stabilize cream better

Professional Techniques:

• Clean bowl with vinegar
• Use angled spatula
• Keep cream ice cold
• Roll with precision

Whether for coffee lovers or special occasions, this roll cake delivers sophisticated flavor and elegant presentation.

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Common Issues Fixed:

• For dry cake - reduce bake time
• For tough texture - handle gently
• For messy slices - chill longer
• For uneven roll - wrap twice

The success lies in attention to detail - proper technique creates perfect results.

Recipe Tips & Questions

→ Why does my cake crack when rolling?

Roll the cake while still warm and use parchment paper between layers to prevent sticking and cracking.

→ Can I skip the Kahlúa?

Yes, replace with 2 teaspoons strong coffee or coffee extract for non-alcoholic version.

→ Why use gelatin in the cream?

Gelatin stabilizes the whipped cream, helping it hold shape and preventing weeping.

→ Can I make this ahead?

Yes, keeps well in fridge for 2-3 days in airtight container.

→ What makes chiffon cake so light?

Folding in whipped egg whites (meringue) creates the signature light, airy texture.