Description
Indulge in the decadent Coffee Cake Roll with Stabilized Kahlúa Whipped Cream, a delightful dessert combining the richness of coffee-infused sponge cake with a light and airy Kahlúa-flavored whipped cream filling.
Ingredients
Scale
For the Cake Roll:
- 3 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons strong brewed coffee (cooled)
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Powdered sugar (for dusting towel and rolling)
For the Stabilized Kahlúa Whipped Cream:
- 1 cup heavy whipping cream (chilled)
- 2 tablespoons powdered sugar
- 1 tablespoon Kahlúa liqueur
- 1/2 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare Cake Batter: Beat eggs and sugar, add coffee and vanilla. Mix dry ingredients separately, fold into wet mixture. Spread batter in pan and bake for 10–12 minutes.
- Roll Cake: Dust a towel with powdered sugar, turn the cake onto it, roll and let cool.
- Make Whipped Cream: Dissolve gelatin, beat cream, sugar, Kahlúa, and vanilla. Add gelatin, beat until stiff peaks form.
- Assemble: Unroll cake, spread whipped cream, roll back up. Chill for at least 1 hour.
Notes
- Dust the top with cocoa powder or espresso powder before serving for extra flavor.
- The whipped cream is stabilized, so the roll can be made up to a day ahead.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 110 mg
