Coffee Cake Roll Kahlúa Cream (Printer-Friendly Version)
# What You'll Need:
→ Dry Mix
01 -
45 grams cake flour
02 -
2.5 teaspoons instant coffee powder
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon sea salt
→ Wet Mix
05 -
50 ml whole fat milk
06 -
40 ml vegetable oil
07 -
30 grams granulated sugar
08 -
3 egg yolks
09 -
1/4 teaspoon vanilla extract
→ Meringue
10 -
4 egg whites, room temperature
11 -
50 grams granulated sugar
12 -
1/4 teaspoon cream of tartar
→ Kahlúa Coffee Whipped Cream
13 -
1 1/2 cups heavy cream (36% M.F.)
14 -
32 grams granulated sugar
15 -
1 teaspoon instant coffee powder
16 -
2 teaspoons Kahlúa
17 -
1 1/2 teaspoons unflavored gelatin powder
18 -
5 teaspoons water
# Let's Cook!:
01 -
Line 8x12" pan with parchment. Preheat oven to 325°F. Mix wet ingredients in one bowl, sift dry ingredients in another
02 -
Combine wet and dry mixes just until incorporated. Whip egg whites with cream of tartar and sugar to stiff peaks. Fold into batter
03 -
Pour batter into pan, spread evenly. Bake 10-12 minutes until springy
04 -
Cool 5 minutes, flip onto rack, remove paper. Roll with new parchment between layers while warm
05 -
Mix cream, coffee, Kahlúa and chill. Bloom gelatin, melt, cool. Whip cream mixture, add sugar and gelatin until stiff
06 -
Unroll cake, spread with cream, re-roll. Chill before serving. Decorate top with reserved cream
# Cook's Notes:
01 -
Roll cake while warm to prevent cracking
02 -
Chill cream ingredients thoroughly before whipping
03 -
Can substitute cake flour with all-purpose flour
04 -
Keep assembled cake refrigerated up to 2-3 days