1/2 c All-purpose flour
3/4 c Granulated sugar
1/3 c Plus 2 tb unsweetened cocoa
1 ts Vanilla extract
1/2 ts Salt
1/2 ts Baking powder
Coffee Cream Filling
1 1/2 c Milk
1/4 ts Salt
1 tb Cold water
3 Egg yolks
1 ts Unflavored gelatin
2 tb Instant coffee powder
1/2 c Granulated sugar
1 ts Vanilla extract
1/4 c All-purpose flour
1 c Heavy cream
Rich and delectable, this showy dessert makes an elegant finale to any
dinner. The coffee and cream flavors are the perfect complement to the
chocolate sponge roll.
Position a rack in the center of the oven and preheat to 400 degrees
Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper
and grease and lightly flour the paper.
Prepare the chocolate roll. Melt the butter in a small pan and let it
cool slightly. In a medium-sized bowl stir together the flour, 1/3 cup
of the cocoa, and the baking powder.
In another medium-size bowl whisk together the 5 egg yolks, 1/4 cup
of the sugar, and the melted butter until light, about 1 minute. Whisk
in the vanilla. With a spoon, stir in about half of the dry ingredients.
In a large, deep bowl combine the egg whites and salt; with an
electric mixer, beat until soft peaks just begin to form. Gradually beat
in the remaining 1/2 cup sugar, beating just until stiff, glossy peaks
form.
Fold about one-fourth (or a large spoonful) of the egg whites into
the egg yolk mixture to lighten. Turn this mixture into the bowl of egg
whites and partially fold together. Sift the remaining dry ingredients
over the top and quickly and gently but thoroughly fold together until
no streaks remain. Quickly spread in the prepared pan and bake 10 to 12
minutes, just until the center top springs back when lightly touched.
Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel.
Invert the cake onto it and peel off the paper (if it has stuck or is
stubborn, lightly brush the paper with water before peeling off). With a
long, sharp knife or a serrated knife, trim away about 1/2 inch from
each edge. Start along one long side, roll up, jelly roll fashion. Wrap
in the towel and let cool to room temperature.
While roll cools, prepare the coffee cream. In a medium-sized
saucepan over low heat, scald the milk until tiny bubbles appear around
the edges of the surface. Place 1 tablespoon cold water in a cup and
sprinkle the gelatin over it. Let soften until needed.
In a medium-sized bowl stir together the sugar, flour, and salt.
Gradually whisk in the scalded milk. Place in a heavy medium-sized
saucepan over moderately low heat and, stirring constantly, cook until
the mixture thickens and comes to a simmer. Whisk in the egg yolks and
continue cooking and stirring until the mixture comes to a boil. Remove
from the heat and stir in the coffee powder and dissolved gelatin until
smooth; stir in the vanilla. Turn into a shallow bowl, cover with
plastic wrap or waxed paper placed directly on the surface, and cool
just to room temperature.
Assemble the roll. Using chilled bowl and beaters, whip the cream
until stiff. Give the coffee cream filling a good stir and fold in about
one-fourth of the whipped cream to lighten. Turn the lightened coffee
filling into the whipped cream and fold together.
Carefully unroll the chocolate cake onto a board. Spread all of the
coffee cream over it, making it thicker along the side where you will
begin to reroll and leaving about 1 inch uncoated along the other long
side. Reroll the chocolate cake to enclose the filling. Leave it on the
board, seam side down, cover, and chill until set, at least 4 hours or
overnight. Trim the ends and cut into slices. Serve cold.
