Kahlua Cream Roulade
Ingredients
- 5 None eggs ⓘ
- 3/4 cup plus 1 tbsp sugar ⓘ
- 1 cup self-rising flour, sifted
- 6 tbsp (3/4 stick) butter, melted ⓘ
- 1 tbsp instant coffee granules ⓘ
- 1 tbsp unsweetened cocoa powder, sifted
- None None FOR THE KAHLUA WHIPPED CREAM ⓘ
- 2 tsp instant coffee granules ⓘ
- 1 tbsp coffee-flavored liqueur, such as Kahlua ⓘ
Instructions
- Preheat the oven to 400°F. Grease a 12 x 10-inch baking pan. Line with parchment paper, extending paper 2 inches above long sides.
- Beat eggs in a large bowl with electric mixer about 5 mins or until thick and creamy. Gradually add 3/4 cup sugar, a tablespoon at a time, beating until dissolved between additions. Mix butter, coffee and 1 tbsp water in a small bowl. Fold sifted flour into batter alternately with coffee mixture. Spread in prepared pan.
- Bake about 15 mins. Turn out immediately onto parchment paper sprinkled with combined sifted cocoa and 1 tbsp sugar. Trim edges from cake. Using parchment paper as a guide, roll up cake from short side. Let stand 2 mins. Unroll cake; cool.
- For the Kahlua whipped cream, dissolve coffee in 1 tbsp hot water; cool. Beat coffee mixture, Kahlua and heavy cream in medium bowl with electric mixer until soft peaks form. Spread cake with Kahlua whipped cream; roll up cake.
Nutrition & Diet Analysis (per serving)
696
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).