Description
Jelly roll made with coffee sponge cake. Filling may be changed to suit your preferences! Original cake developed in honor of a coffee lover’s birthday! If not eaten in a short time after whipped topping is added, store covered in the freezer.
Ingredients
- cooking spray
- 3 tablespoons instant coffee granules
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- 4 medium eggs, separated
- ⅓ cup soy milk
- ½ cup powdered sugar, or as needed
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12×18-inch jelly roll pan with cooking spray; line with parchment paper and spray again.
- Place coffee granules into a small
- zip-top bag. Slide a measuring cup over
- pressing firmly
- to result in a fine powder. Set aside.
- Combine flour
- sugar
- baking powder
- crushed coffee granules
- and cinnamon together in a medium bowl.
- Combine egg yolks and soy milk in a small bowl. Beat egg whites in a metal or glass bowl until soft peaks form. Add egg yolk mixture to dry ingredients until dry and crumbly; fold in beaten egg whites. Spread into the prepared pan.
- Bake in the preheated oven until cake springs back lightly when pressed in the center
- 9 to 11 minutes.
- While cake is baking
- sprinkle powdered sugar over the area where the cake will be on a clean dish towel.
- Remove the cake from the oven and immediately loosen the sides; flip onto the prepared dish towel. Peel off parchment paper. Roll cake tightly in jelly roll fashion
- starting at the short side
- keeping the towel as part of the rolling process. Let cool for about 1 hour.
- Unwrap the cake
- leaving on the towel. Spread with whipped topping. Re-roll cake gently
- removing the towel as it is being rolled. Slice into 3/4- to 1-inch pieces using a serrated knife.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr 40 mins
Servings: 12