Description
Indulge in the rich flavors of a Coffee Cake Roll with Stabilized Kahlúa Whipped Cream. This delightful dessert features a light and fluffy cake filled with a decadent Kahlúa-infused whipped cream, perfect for any occasion.
Ingredients
Scale
Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Filling:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 2 tablespoons Kahlúa coffee liqueur
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
Dusting:
- 2 tablespoons powdered sugar
- Cocoa powder for garnish if desired
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper, greasing the sides.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat eggs and sugar: In a large bowl, beat the eggs with sugar until pale and thick. Mix in espresso, vanilla, and milk.
- Combine wet and dry: Gently fold in the dry ingredients until just combined. Spread batter in the pan and bake for 10-12 minutes.
- Prepare cake roll: Invert the hot cake onto a powdered sugar-dusted towel, roll it up, and let it cool.
- Make whipped cream: Dissolve gelatin, beat cream and sugar until soft peaks form, then add gelatin and Kahlúa.
- Assemble: Unroll the cake, spread the filling, re-roll, and dust with powdered sugar or cocoa.
Notes
- The cake must be rolled while warm to prevent cracking.
- Stabilized whipped cream helps maintain the roll’s shape for slicing.
- Strong brewed coffee can be used instead of espresso powder.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
