When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.

Coffee Cake
Roll

Choose board
Save
3627

Coffee Cake Roll

Published on September 24, 2020
Tastemade avatar link
8.2M followers
Cook Time: 240 minutes
Serving Size: 8 servings
Ingredients:
    For the coffee sponge cake:
    • 4 eggs, divided, at room temperature
    • 6 tablespoons caster sugar, divided
    • 3 tablespoons milk, room temperature
    • 3 tablespoons vegetable oil
    • 1/2 teaspoon vanilla extract
    • 1/4 cup all-purpose flour, sifted
    • 1 1/2 teaspoons espresso powder
    • 3 tablespoons cornstarch
    • 1/2 teaspoon cream of tartar
    For the espresso whipped cream:
    • 2 cups cold cream
    • 1/4 cup sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon instant espresso powder
    For crumb topping:
    • 3/4 cup flour
    • 2/3 cup brown sugar
    • 1/4 cup chopped pecans
    • Pinch salt
    • 1 stick of butter
    For decoration:
    • 1 1/2 cups chocolate buttercream
    • Chopped pecans
    Instructions:
      For the cake:
      • Preheat oven to 350 degrees. Butter a roll cake sheet pan and line with parchment paper.
      • In a mixing bowl, whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour, espresso powder and cornstarch and whisk until smooth.
      • In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture.
      • Pour the batter into the pan. Tap the pan on the counter to avoid air bubbles. Bake for 20 to 25 minutes until fluffy. Cake should spring back when touched. Remove parchment paper, and cool cake on a drying rack covered with a towel.
      For the espresso whipped cream:
      • With a hand mixer, beat cream and sugar until light and fluffy.
      • Add in vanilla and espresso powder.
      For the crumb topping:
      • Preheat oven to 350 degrees. Mix all ingredients in a small bowl, crumble and bake on a parchment-lined sheet tray for about 12 to 15 minutes. Allow to cool.
      For the assembly:
      • Fill the cake with whipped cream and roll tightly. Wrap with plastic wrap and chill for about 2 hours or up to overnight. Remove from refrigerator and ice with chocolate buttercream.
      • Top with crumb topping and more crushed pecans. Serve immediately.

      Comments

      More like this