Coffee Cream Roll Cake

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 30 min Cook Time: 12 min Rest Time: 120 min Total Time: 2 hrs 42 mins
Best Season Suitable throughout the year
Description

For all the coffee lovers out there, get this sweet light delicious roll cake:  light chiffon cake with smooth coffee cream in between.

Ingredients
    Chiffon
  • 5 egg yolks
  • ⅓ cups milk
  • 1 teaspoon vanilla extract
  • ¼ cups oil
  • 1 teaspoon baking powder
  • ¾ cups cake flour
  • ¼ teaspoons salt
  • 5 egg whites
  • ⅓ cups granulated sugar
  • 1 teaspoon lemon juice
    • Coffee Cream
  • 1 ½ cup heavy cream
  • ⅓ cups powdered sugar
  • 1 ½ tablespoon instant coffee + 1 tbsp hot water
  • 2 teaspoons vanilla extract
Instructions
    For the cake
  1. Combine the egg yolks, milk, vanilla extract, oil, baking powder, cake flour, and salt.
  2. In a stand mixer, whip the egg whites on high speed, gradually adding the lemon juice and sugar until stiff peaks form.
  3. Preheat the oven to 350F and line the bottom of a 9x11 sheet pan.
  4. Mix a third of the egg white meringue into the egg yolk mixture to loosen the batter. Fold this batter back into the remaining egg white meringue using a spatula until completely combined.
  5. Bake the cake on the bottom rack for approximately 12 minutes or until toothpick comes out clean. Cool for at least 2 hours.
    6. For the cream
  6. Combine all the ingredients in a stand mixer and whip on high until stiff peaks form.
  7. Spread the cream in the roll cake, leaving a small border around the cake, then roll. Chill the rolled cake for at least an hour before serving.
Note

If you try this recipe, let me know how you like it! Comment and tag me in your picture on Instagram  @foodiesutopia

Keywords: Chiffon Cake, Coffee, Heavy Cream, Low Fat, Low Sugar, Eggs, Vegetarian, Nut Free
Read it online: http://foodiesutopia.com/recipe/coffee-cream-roll-cake/

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