Serves 1
Directions
- 1Whip the egg whites with granulated sugar and cream of tartar until stiff peaks form.
- 2In a separate bowl, combine egg yolks, granulated sugar, milk, oil, and coffee extract.
- 3Sift in all-purpose flour and cocoa powder into the egg yolk mixture.
- 4Mix until well combined and smooth.
- 5Gently fold the whipped egg whites into the egg yolk mixture in several additions.
- 6Pour the batter onto a baking sheet lined with parchment paper.
- 7Spread the batter evenly.
- 8Bake until golden brown.
- 9Once baked, gently roll the cake with the parchment paper and let it cool.
- 10Prepare the coffee whipped cream by combining whipped cream, powdered sugar, and coffee extract.
- 11Whip until thick and creamy.
- 12Unroll the cooled cake and spread the coffee whipped cream evenly over it.
- 13Roll the cake tightly.
- 14Slice and serve.
Ingredients
- 6 units Egg whites
- 60 grams Granulated sugar
- 0.25 tsp Cream of tartar
- 6 units Egg yolks
- 30 grams Granulated sugar
- 70 ml Milk
- 50 ml Oil
- 1 tbsp Coffee extract
- 70 grams All-purpose flour
- 10 grams Cocoa powder
- 250 ml Whipped cream
- 2 tbsp Powdered sugar
- 1 tbsp Coffee extract
Equipment
Hand mixerLarge glass bowlSpatulaBaking sheetParchment paperWhiskKnife
Tips
- It's a dreamy and airy roll cake that's not too sweet and perfect for coffee lovers!
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