Chiffon Coffee Cake Roll With Kahlúa Whipped Cream Recipes

COFFEE SWISS ROLL

Steps:

• Preheat oven to 350 F and line a 12x18 inch baking sheet with cooking spray. Line the pan with parchment paper that extends a bit up to the edges of the pan. Grease the parchment paper well with cooking spray, too.
• Sift together flour, 1 cup sugar, baking powder and baking soda in a bowl. Add the salt and set the mixture aside.
• In another bowl, stir together egg yolks, oil, water, vanilla extract and the cooled coffee mixture. Add half of the flour mixture and mix until incorporated. Add the remaining flour and stir the batter until smooth.
• In the bowl of your stand mixer (or use a handheld mixer), whisk the egg whites until soft peaks form. Gradually add sugar while the mixer is still running and continue to beat until stiff peaks form.
• Using a rubber spatula, add a little amount of the egg whites to the yolk batter and stir until the mixture is smooth and has thinned down a bit. Fold the remaining egg whites to the yolk batter in three additions and stir until the color is uniform. Pour batter into the prepared baking sheet and bake at 350 F for 10-12 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove cake from the oven and transfer it with its parchment paper onto a wire rack to let it cool to room temperature.

CHIFFON COFFEE CAKE ROLL WITH KAHLúA WHIPPED CREAM

Steps:

• Line a 8 X 12" rectangular cake pan with parchment paper.
• Preheat oven to 325 F.
• In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar).
• In a large mixing bowl, sift in dry mix. Stir to combine.
• Create a well in the center. Inside it, add all the "wet" ingredients.
• Combine until just incorporated, do not over mix as it will result in a tough cake. Set aside.
• In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
• Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
• Increase speed to med-high, whip until stiff peaks. (Note 5) You've now made a meringue.
• Gently fold 1/3 of the meringue into the coffee-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately.
• Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
• Tap the pan on the counter to release large air pockets.
• Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
• Let cool in pan for 5 min.
• Place cooling rack over cake pan.
• Flip cake over onto the rack, gently remove paper.
• The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.
• Place a new piece of parchment paper on top of the cake.
• Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling.
• Let it cool in this wrapped condition while making the Kahlúa Coffee Whipped Cream.
• In a mixing bowl, add cream, instant coffee powder and Kahlúa. Add coffee to taste, up to 2 tsp. Stir gently until coffee is dissolved. Place in the fridge to chill for a minimum of 2 hours. It's important for these ingredients to be completely chilled before whipping.
• Place beaters in fridge to chill, it will help the cream whip more efficiently.
• When coffee cream is completely chilled, place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
• Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
• Immediately start whipping the coffee cream mixture on medium.
• Once the bubbles have decreased in size and the mixture is gaining volume, add the sugar.
• Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip.
• Increase speed to medium-high. Stop beating once the cream turns stiff (Note 7). Do not over whip.
• Use cream to assemble the cooled cake immediately.
• Gently unwrap rolled cake and spread an even layer of coffee cream on it. Reserve 1/5 of the cream for decorating the top. (Note 8)
• Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
• Wrap with plastic wrap or a new piece of parchment paper and place in refrigerator to set before cutting.
• Unwrap assembled cake. If desired, pipe swirls of coffee cream onto the top of the cake and decorate with chocolate or sprinkles.
• Before serving, cut off sides for a cleaner presentation. Coffee cake roll can be kept in the fridge in an air tight container for 2-3 days.