Ingredients
Equipment
Method
Preparation
- Preheat oven to 400°F (200°C) and line a jelly roll pan with parchment paper, then lightly spray it.
- Sift together plain flour and instant espresso powder, and set aside.
- Whip egg whites with 5 tablespoons of sugar until medium peaks form.
- Beat egg yolks, whole eggs, and 3 tablespoons of sugar until thick and pale.
- Fold the whipped egg whites into the yolk mixture in three additions.
- Gently fold in the sifted flour and espresso mixture until just combined.
- Pour the batter into the prepared pan and spread it evenly, then tap the pan to release air bubbles.
- Bake for 8–10 minutes until lightly springy and golden.
- Dust the baked cake with cocoa powder and invert it onto a new sheet of parchment paper.
- Roll the cake from the short end with the new parchment, and let it cool for 20 minutes.
- In a bowl, whip cold heavy cream, confectioners’ sugar, vanilla extract, and coffee liqueur to soft peaks.
- Fold mascarpone cheese into the whipped cream mixture until smooth.
- Unroll the cooled cake and spread half of the filling over it, then re-roll tightly.
- Use remaining filling to frost the outside of the cake and dust with more cocoa powder.
- Refrigerate the cake until serving, to enhance flavors and ease slicing.
Nutrition
Notes
For an indulgent touch, serve with extra cocoa or whipped cream.