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Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe

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  • 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 an elegant and delicious dessert perfect for coffee lovers. It features a light, fluffy coffee-flavored sponge cake rolled with a rich, creamy Kahlúa-infused whipped cream stabilized with gelatin for the perfect texture. Garnished with cocoa powder and optional chocolate shavings or fresh mint, this cake roll offers a sophisticated flavor profile ideal for special occasions.

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 the 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, combine the all-purpose flour, cornstarch, baking powder, instant coffee granules, and salt. Set this mixture aside.
  3. Beat Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks and granulated sugar together until the mixture becomes light, fluffy, and pale, about 3-4 minutes. Stir in the vanilla extract for flavor.
  4. Whip Egg Whites: In a separate clean bowl, whisk the egg whites until soft peaks form, providing volume and lightness to the cake batter.
  5. Combine Mixtures: Gently fold the whipped egg whites into the egg yolk mixture to preserve airiness while integrating the components.
  6. Add Dry Ingredients: Gradually fold the dry ingredient mixture into the combined egg mixture carefully, ensuring not to deflate the batter for a light texture.
  7. Bake the Cake: Pour the batter into the prepared jelly roll pan and evenly spread it. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
  8. Roll the Cake: Immediately after baking, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper gently, then roll the cake up with the towel starting from one short edge. Allow it to cool completely while rolled to set its shape.
  9. Dissolve Gelatin: In a small saucepan, combine the water and unflavored gelatin. Stir to dissolve and heat over low heat until the gelatin is fully dissolved. Remove from heat and allow it to cool slightly to avoid curdling the cream later.
  10. Beat Cream: In a chilled mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Add the vanilla extract and Kahlúa, then continue beating until stiff peaks form, giving the cream structure and flavor.
  11. Stabilize Whipped Cream: With the mixer on low speed, gradually add the slightly cooled gelatin mixture to the whipped cream. Beat until the cream is fully stabilized and thickened, ensuring it holds shape for rolling.
  12. Assemble the Cake Roll: Carefully unroll the cooled cake and spread an even layer of the stabilized Kahlúa whipped cream over the surface, leaving about a ½-inch border around the edges to prevent overflow during rolling.
  13. Roll Up the Cake: Roll the cake back up gently from the short end, making sure not to tear the sponge. Place the seam side down on a serving platter for a neat presentation.
  14. Garnish: Dust the top of the cake with cocoa powder and, if desired, decorate with chocolate shavings or fresh mint leaves for added visual appeal and flavor.
  15. Chill: Refrigerate the assembled cake roll for at least one hour to allow the whipped cream to set properly and the flavors to meld beautifully.
  16. Serve: Slice the cake roll into 8-10 servings and enjoy the rich coffee and Kahlúa flavors paired with the fluffy cake.

Notes

  • Ensure egg whites are whipped to soft peaks to maintain a light and airy cake texture.
  • Be gentle when folding ingredients to avoid deflating the batter and compromising cake rise.
  • Cooling the gelatin mixture slightly before adding to the whipped cream prevents clumping or curdling.
  • The stabilized whipped cream holds its shape better for a neat roll and longer-lasting texture.
  • If Kahlúa is unavailable, substitute with another coffee-flavored liqueur or omit for a non-alcoholic version.
  • The cake roll is best served within 24 hours for optimal freshness.
  • Use a clean kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.

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