Description
A delightful dessert featuring a light and fluffy coffee-infused cake rolled with a luscious whipped cream filling.
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup brewed coffee, cooled
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tbsp instant coffee granules (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 10×15 inch baking sheet with parchment paper.
- Beat the eggs and granulated sugar in a mixing bowl until pale and fluffy.
- Gradually add the vegetable oil and cooled brewed coffee, mixing well.
- Sift in the flour, baking powder, and salt; fold gently until no dry ingredients remain.
- Pour the batter into the baking sheet and spread it evenly.
- Bake for 12-15 minutes until lightly golden.
- Turn the cake onto a kitchen towel dusted with powdered sugar.
- Peel off the parchment, roll the cake with the towel while hot, and let it cool completely.
- Whip the heavy cream, powdered sugar, and optional instant coffee until soft peaks form for the filling.
- Unroll the cooled cake, spread the cream filling evenly, and re-roll it tightly.
- Chill in the fridge for 30 minutes before slicing and serving.
Notes
To prevent cracking when rolling the cake, roll it while warm. Overmixing can lead to a dense cake.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg