A delicate coffee roll cake decorated with slivered almonds and dark chocolate shards, and filled with coffee whipped cream.
Use a baking sheet only. Other pans may be too deep, making it difficult to remove the cake from the pan.
Do not overbake. – This sponge bakes fast. It only takes 8-10 minutes. Don’t bake too long or the edges get too brown and will crack during rolling. The cake is done when you lightly touch the surface and the cake springs back.
Dust a clean kitchen towel with powdered sugar. Remove the sponge from oven. Run a knife around the outside edge to loosen it from the pan. Turn out the cake onto the prepared towel. Remove lining baking paper. The towel prevents the cake from sticking to itself when rolled and the powdered sugar prevents the cake from sticking to the towel, or prevent cracking when the towel is unrolled later in the process.
Once your cake layer is baked, you can also flip it onto parchment paper. If you’re making a Chocolate Cake Roll, dust your parchment with cocoa powder. If you’re making a Vanilla Cake Roll, use icing sugar.
Roll the cake from the narrow side, along its length.
Let it cool – Let your roll cake cool down before you unroll and fill with filling.
Prep time: 30 min Cook time: 10 min
Total time: 41 min
For the Biscuit
50g plain flour
50g caster sugar, divided (40g + 10g)
3 eggs, separated
2 Tbsp instant coffee powder
2 Tbsp hot water
For the Coffee Cream
200 ml whipping cream
2 Tbsp caster sugar
1 Tbsp instant coffee powder
1 Tbsp coffee liqueur
Make the Biscuit
1. Preheat the oven to 180°C (350°F). Butter and line with baking paper a 27 x 27 cm (10½ -10½ inch) square baking sheet (pan).
2. In a small bowl, add coffee powder and dissolve with hot boiling water. Set aside.
3. In a large mixing bowl, add yolks and 40g sugar and beat until pale and fluffy. Using a spatula, incorporate half of flour, and mix until combined. Add the rest of flour; mix in the same way, until the flour is well incorporated.
4. In a medium mixing bowl, beat the egg whites with the rest of sugar (10g) until soft peaks form. Add the cooled coffee and beat until the mixture is thick and fluffy.
5. Stir one third of the egg whites into the yolk mixture to loosen. Fold in another third, working gently with a spatula to lift the mixture and keep it from deflating. Repeat with the remaining third.
6. Pour the batter into the prepared pan and level the surface with a spatula. Bake in the middle of the oven for 10 minutes, until the top of the cake is golden. Don't over-bake or it will be hard to roll.
7. Place a large sheet of baking paper on a work surface and dust with powdered sugar. Remove the biscuit from oven, and carefully invert the sponge onto the baking paper. Gently peel off the top layer of parchment. Using the parchment, roll the cake from the narrow side, along its length. Let cool.
Make the Coffee Cream
8. Mix the coffee powder and coffee liqueur, in a small bowl. Set aside.
9. In a mixing bowl, beat together whipping cream and sugar until soft peaks form. Add the coffee mixture and beat until the mixture is thick and fluffy.
Assemble the Roll
10. Carefully, unroll the cake. Spread half of the coffee cream over biscuit, leaving a 1 cm border on all sides. Starting from 1 short end, roll up biscuit, using paper, to form a Swiss roll. Wrap paper firmly around roll to secure. Refrigerate for 1 hours or until well chilled.
11. Using a palette knife, spread the top and sides of the roll with the remaining coffee cream. Scatter over the flaked almonds and decorate with dark chocolate.
Taste, which enables us to distinguish all that has a flavor from that which is insipid."- Jean Anthelme Brillat-Savarin