Almost all cakes that require baking are more or less time-consuming. You can find recipes for both on the blog.
Today’s cake belongs to the former category. The cake recipe that I share with you is for a coffee Swiss roll with coffee cream.
It is a cake that requires baking, however, due to the fact that the sponge cake is thin, you do not need to keep it in the oven for a long time. After baking, the cake can be easily cooled down, so you do not have to wait for hours as you would e.g. in case of a cheesecake.
I have filled the cake on a cream based on mascarpone and whipped cream, with the addition of coffee of course.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
Bon Appetit 🙂
Cake: put egg whites into a bowl, add a pinch of salt and whisk until stiff. Pour the caster sugar in small amounts while whisking.
Sift flour through a sieve. Add the baking powder and the powdered instant coffee.
Mix the egg yolks with a spoon.
Add the flour and the egg yolks in small portions to the beaten egg whites. Stir with a wooden spoon – gently but not for too long, otherwise the egg whites will become flat.
Place the cake mixture into a baking tin. Bake in an oven preheated to 180 degrees Celsius for 20 minutes. After removing from the oven, let it cool down for 5 minutes. After five minutes, while it is still warm, cover the cake with a kitchen cloth and gently roll it up (starting from one side). Set it aside to let it completely cool down.
Coffee cream: pour 4 tablespoons of whipping cream into a cup, heat it up, add instant coffee and stir until the coffee dissolves. Let it cool down.
Pour the remaining, cold whipped cream into a bowl and whisk until semi-rigid. Add the cool coffee, caster sugar and mascarpone cheese. Mix for a moment until the cream thickens quite well.
Folding the Swiss roll: unroll the sponge cake and spread the coffee mixture over it then roll it back up again. Cool it down in the fridge.
The baking tin I used had a rectangular shape and had a size of 24 by 35 centimetres.
It is worth grinding the instant coffee. Otherwise, you will have clumps of coffee in the sponge cake.
Adding flour and egg yolks to the whisked egg whites should be done quickly and efficiently. The sooner you mix the egg whites with the remaining ingredients the better.
Do not whip the cream for too long otherwise you will create butter.
You can decorate the cake with some melted chocolate (as I did) or it can also be sprinkled with caster sugar.
Do you like coffee cakes? If yes, then try our recipe for Tiramisu cake with blueberries.