Kahlua Cream Roulade

Name: 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; 1 1/3 cups heavy cream

10 ingredients

4 steps

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
1 1/3 cups heavy cream

Directions

1

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.
2

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.
3

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.
4

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.