If you love Tiramisu, you are going to love this cake. It’s basically the only correct answer to your cravings. You can make this cake roll ahead of time. You can wrap it in plastic before filling and let it sit overnight on the counter, or fill it and wrap it securely in plastic and store it in the refrigerator for up to a day. You can also freeze this cake roll, filled or unfilled, for up to one month. Freeze it without the frosting, and make sure it’s wrapped well in plastic wrap.
Once you’re ready to serve, whip up some whipped cream, which you can add some more cooled coffee too. This gives it even more of an authentic flavour, especially when you dust it with cocoa powder. Beat together yolks, vanilla, and sugar; fold in the flour and set aside then combine egg whites, salt and cream of tartar; beat.
Fold egg whites into yolk mixture and stir batter into melted butter. Spread batter in a jelly roll pan and bake for 10 minutes and then brush cake with the espresso syrup. Spread whipped cream filling over cake. Roll up the cake, let it chill then serve.
- 1/2 cup cake flour plus more for dusting the pan.
- 5 eggs, room temperature, separated,
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 2 tablespoons sugar, divided
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 4 tablespoons butter, melted and cooled
- 2 tablespoons powdered sugar
For the syrup;
- 1/2 cup brewed espresso
- 2 tablespoons sugar
- 1 tablespoon Frangelico
For the filling;
- 8 ounces mascarpone cheese
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon Frangelico
- 1/2 cup chilled heavy cream
Cocoa for Dusting
- Preheat oven to 350.
- Lightly coat a jelly roll pan (18×13) with baking spray and line with parchment paper.
- Spray parchment paper with baking spray and dust with flour; shake off any excess flour and set aside.
- In your mixer’s bowl, beat together yolks, vanilla, and 1/2 cup sugar at high speed until thick and pale yellow; about 10 minutes.
- Add half of the flour to yolks-mixture and fold it in gently.
- Add the rest of the flour and fold in gently. Set aside.
- In a large mixing bowl combine egg whites, salt and cream of tartar; beat at medium speed until soft peaks form.
- Add 2 tablespoons sugar and continue to beat until whites just hold stiff peaks.
- Fold 1/4 of whites into yolk mixture, then fold in remaining whites until thoroughly combined.
- Pour melted butter in a small mixing bowl.
- Stir 1/2 cup of the prepared cake batter into melted butter.
- Gently fold the butter mixture back into the batter; fold until thoroughly combined.
- Spread batter evenly in previously prepared pan; rap pan once on counters to eliminate air bubbles.
- Bake for 8 to 10 minutes, or until the top of cake springs back when you touch it.
- Sift powdered sugar over cake; cover the cake with a kitchen towel and a baking sheet.
- Holding sheet and cake pan together, flip cake onto a cloth on the baking sheet. Carefully peel off the parchment paper. Use oven mitts!
- Using the towel, roll up cake, jelly-roll style, keeping it wrapped in the towel.
- Place cake seam-side down on a rack, still wrapped in the towel, and cool completely.
- In the meantime, prepare the syrup.
- Combine espresso and sugar in a small saucepan and bring to a boil.
- Stir until sugar dissolves, then boil until liquid is reduced to a 1/4 cup.
- Remove from heat and stir in Frangelico; let cool to room temperature.
Make the Filling;
- Combine mascarpone, sugar, cinnamon and Frangelico in a large bowl; beat with a mixer until thoroughly combined. Set aside.
- In a separate bowl, beat heavy cream until it just holds stiff peaks.
- Fold the whipped cream into the mascarpone mixture until combined.
- Gently unroll cooled cake on a baking sheet, keeping it on the towel.
- Brush cake with the espresso syrup.
- Using an offset spatula, spread the whipped cream filling evenly over cake, leaving a 1/2-inch border all around.
- Starting from long side nearest you, roll up cake without a towel, leaving it seam-side down on the baking sheet.
- Dust with cocoa powder.
- Cut and Serve.