Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coffee Cake Roll with Kahlúa-Stabilized Whipped Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 56 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Coffee Cake Roll with Stabilized Kahlúa Whipped Cream is a delightful and elegant dessert featuring a light and fluffy coffee-flavored sponge cake rolled with a rich, creamy filling infused with Kahlúa liqueur. Perfect for special occasions or an indulgent treat, it combines the aromatic taste of coffee with the smoothness of stabilized whipped cream for a luscious bite every time.

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 this mixture aside for later incorporation.
  3. Beat Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks and granulated sugar until the mixture is light, fluffy, and pale in color, about 3 to 4 minutes. Stir in the vanilla extract for added flavor.
  4. Whisk Egg Whites: Using a separate clean bowl, whisk the egg whites until soft peaks form; this adds volume and lightness to the cake.
  5. Fold Egg Whites into Yolks: Gently fold the whipped egg whites into the egg yolk mixture to maintain the airy texture. Be careful to preserve the air bubbles.
  6. Add Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients, mixing carefully to avoid deflating the batter and ensuring an even distribution of coffee flavor.
  7. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center comes out clean.
  8. Roll the Cake While Warm: Remove from oven and immediately invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper carefully. Roll the cake up with the towel starting from one short edge and let it cool completely while rolled.
  9. Dissolve Gelatin: In a small saucepan, combine water and unflavored gelatin. Stir and warm over low heat until the gelatin fully dissolves. Remove from heat and allow to cool slightly.
  10. Make Whipped Cream: In a chilled mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Add vanilla extract and Kahlúa, then continue beating until stiff peaks are achieved.
  11. Stabilize Whipped Cream: With the mixer running on low speed, gradually pour in the cooled gelatin mixture. Beat until the whipped cream is fully stabilized and thickened, perfect for spreading without losing shape.
  12. Assemble the Roll: Carefully unroll the cooled cake, spreading an even layer of the stabilized Kahlúa whipped cream over the surface, leaving about a ½-inch border along the edges to prevent overflow.
  13. Re-roll the Cake: Roll the cake back up gently from the short end, being careful not to crack or tear the sponge. Place with the seam side down on a serving platter to keep it intact.
  14. Garnish: Dust the top of the cake roll lightly with cocoa powder and decorate optionally with chocolate shavings or fresh mint leaves for an elegant presentation.
  15. Chill and Serve: Refrigerate the cake roll for at least 1 hour to firm up the whipped cream and allow the flavors to meld beautifully before slicing.
  16. Slice and Enjoy: Cut the chilled cake roll into individual servings and enjoy the luscious coffee-infused dessert.

Notes

  • Rolling the cake while it is still warm helps prevent cracks and allows for easier shaping.
  • Use a clean kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.
  • The stabilized whipped cream holds its shape better than regular whipped cream, making this dessert ideal for making ahead.
  • Adjust the amount of Kahlúa to suit your taste preference or substitute with coffee liqueur or coffee extract for non-alcoholic variation.
  • Ensure the gelatin mixture is not too hot when adding to the whipped cream, as it could cause the cream to deflate.
  • Store any leftovers covered in the refrigerator and consume within 2-3 days for best quality.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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