Coffee roll cake

See the recipe by Emanuela Rangillo

Blog: Il mondo di Nanu

Molino Soncini Cesare Shortcrust cake flour50g
coffee4 tablespoons

Ingredients for the filling/topping

220ml fresh cream, two teaspoons sugar, two teaspoons coffee
For decoration: icing sugar


Prepare a cafetiere of genuine Italian espresso coffee, enough to make at least 6 tablespoons. Pre-heat your oven to 180°C, and line a 27cm-square baking tray with oven paper. Separate the egg whites from the yolks, and place in separate pots. Add 40g of sugar to the yolks, and whisk with an electric whisk until the mix is frothy and clear. Now add four tablespoons of coffee. Once your mix is frothy, add the sifted flour a little at a time, working the mix constantly. Add the remaining 10g of sugar to the egg whites and work until the mix is stiff. Slowly add the egg whites to the egg yolk/flour mix, gently mixing together from the base up. Pour the mix into your cake mould, gently level it off and bake for 10 minutes.
Remove the mix from the baking tray using the oven paper to help you, and cover with cling-film and a cloth. With your electric whisk, work the cream with the sugar and two tablespoons of coffee in a cold tub. Once your baking mix has cooled, remove the clingfilm, and cover with the coffee/cream mix, placing at least half at the farthest end. Form into a roll, and leave to cool in the fridge for at least 3 hours. Serve with a sprinkling of icing sugar.


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