Monday, July 20, 2015

Espresso Roll Cake

I have kept away from 3-in-1 instant coffee for a long time. Somehow those coffee taste too artificial for me. I prefer coffee from my Nespresso machine.

Being quite a coffee addict, I decided it is time to settle with a roll cake, since I have not been baking much coffee stuff for a long time. And so, I used my Nespresso machine brewed espresso coffee in my roll cake. Made espresso buttercream too. Everything coffee!  Hubby's No. 1 choice too when I asked if he prefers a chocolate or coffee roll cake.

If you are a coffee lover like us, this roll cake should be your cup of tea.

Espresso Roll Cake

Makes one 31cm x 21cm cake

80g egg yolks (about 4 eggs)
20g castor Sugar
30g olive oil
3 tbsp Espresso coffee, cooled (I used a Nespresso Coffee Machine Espresso (Kazaar) capsule, mixed with 1/2 tsp sugar, balance for buttercream)
65gm plain flour

150g egg whites (about 4 eggs)
70gm castor sugar

Espresso Buttercream

80gm softened Butter
40gm Icing Sugar 

40gm Espresso coffee, cooled

(I normally prepare cake fillings before doing the sponge cake.  Leave the cream into fridge for later use till cake is baked & cooled for use.)

1. Sift in icing sugar into softened butter and mix well with a spatula first before beating under high speed till fluffy and creamy.

2. Pour Espresso coffee into butter mixture over 4 additions, making sure to beat well before adding more coffee, to prevent curdling. Beating of this stage has to be on high speed, with room temperature coffee (applies to other liquid as well).
3. Beat to combine well and it is ready for use.

Espresso Roll Cake Recipe

1. Preheat oven to 170 deg C. Line baking tray with baking paper, leaving about an inch of extra baking paper up the sides of the baking tray.

2. Beat egg yolks and sugar till well mixed and sugar has dissolved. Add in oil, cooled Espresso coffee and mix well.

3. Sift in flour and mix well. Set aside.

4. Beat egg whites using an electric mixer under low speed till whites turn foamy. Add in sugar gradually in 3 additions and beat till slightly stiff peaks are formed.

5. Beat whites under low speed for one minute to get a smooth and fine egg white mixture.

6. Fold in the 1/3 of whites into the yolks mixture. Mix well with a hand whisk. - this is done to allow easier incorporation of the remaining egg whites when you fold in later.

7. Pour the mixture into the remaining whites and fold well using a spatula.

8. Pour into the lined baking tray and even out batter top.

9. Bake at 170 deg C for 15 minutes. (For my Rowenta oven, I baked it at 180 deg C for 22min, no preheating needs to be done.) Cake is done when the surface turn brown and springs back when pressed lightly with finger.

10. Remove lined baked cake from baking tray to cool on cooling rack with a sheet of baking paper on top.  After about 5 minutes, invert cake over and carefully peel off baking paper from cake bottom.

11.  Place a new piece of baking paper over cake and invert.  Peel off top piece of baking paper, make about 3 slits 1/3 down start of cake to allow easier rolling.  

12.  Spread Espresso coffee buttercream evenly over cake with a spatula and roll up cake tightly.  Twist both ends of baking paper to secure roll cake, leave in fridge for an hour before cutting.

Here I leave you with a last photo of my Espresso roll cake I snapped.  I am glad i got the outer roll cake skin all nicely baked and no cracks from the rolling.

1 comment:

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