Although simple in ingredients, the key to this cake is temperature to execute a tight roll. This dessert is a perfect combination of fluffy cake meets our personal favorite (tiramisu) cream filling.
Makes: 1 Tiramisu Roll Cake
Prep time: 20 min
Cook Time: 20 min
Egg Whites
4 egg whites
⅙ cup sugar
Egg Yolk
4 egg yolks
⅙ cup sugar
⅓ cup cake flour, sifted
2 tbs instant coffee powder
Filling
½ cup of heavy cream, whipped
1 tbsp sugar
¼ tsp vanilla extract
Powdered sugar for dusting
Line the baking sheet (13x9 inch) with parchment or baking paper.
Preheat the oven at 350 degrees.
Separate the egg whites and yolks, making sure the egg yolks do not get into the whites.
Whip the egg whites till foamy and add half of the sugar. Whip until soft peaks form, add rest of sugar. Whip until stiff peaks form.
Whisk the egg yolks and sugar till fully incorporated. Add sifted cake flour & instant coffee powder. Mix well.
Fold egg white into the egg yolk mixture gradually & gently. Pour mixture into the lined baking sheet.
Bake at 350 degrees for 20 minutes or until golden brown. Transfer cake to a cooling rack.
Whip the cream, sugar, and vanilla until stiff peaks have formed.
Spread the whipped cream onto the cooled cake leaving a little room at the end.
Roll up the cake slowly making sure that it doesn’t crack.
Cover roll with a dish towel and let sit so that the roll can hold better.
Cut off edges for a polished look & dust with extra powdered sugar on top.