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Coffee Cake Roll
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Spiced coffee sponge cake roll filled with whipped topping - perfect for entertaining.
Ingredients:
  • 3 tablespoons instant coffee granules
  • 4 medium eggs, separated
  • 0.33333334326744 cup soy milk
  • 0.5 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) and generously spray a 12x18-inch jelly roll pan with cooking spray, then line with parchment paper and spray once more for easy release.
  • Put coffee granules in a small zip-top bag, and crush into a fine powder using a measuring cup. Set aside.
  • In a medium bowl, mix together flour, sugar, baking powder, crushed coffee granules, and cinnamon.
  • In a small bowl, mix egg yolks with soy milk. In a separate metal or glass bowl, whisk egg whites until soft peaks form. Gently combine egg yolk mixture with dry ingredients until crumbly; then fold in the beaten egg whites. Spread the mixture into the prepared pan.
  • Bake in the preheated oven for 9 to 11 minutes, or until the cake springs back lightly when pressed in the center.
  • Sprinkle powdered sugar on a clean dish towel where the cake will be placed after baking.
  • Take the cake out of the oven and promptly loosen the sides. Flip it onto the prepared dish towel, remove parchment paper, and roll tightly starting at the short side in a jelly roll style, incorporating the towel into the rolling. Allow it to cool for approximately 1 hour.
  • Unwrap the cake, keeping it on the towel. Spread with whipped topping, then carefully re-roll the cake while removing the towel. Slice into 3/4- to 1-inch pieces with a serrated knife.

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