The other day, I stumbled upon an old family photo of a birthday celebration, the centerpiece being a Chiffon Coffee Cake Roll that took me straight back to those joyful moments. This enchanting dessert not only captures the delightful lightness of a traditional Japanese chiffon cake but also enchants with a hint of Kahlúa coffee liqueur, ensuring coffee lovers are in for a real treat. What’s fantastic about this recipe is that it’s surprisingly easy to whip up, perfect for impressing guests without the usual fuss. Plus, it’s as elegant as it is delicious, making it a standout addition to any gathering. Have you ever made a cake roll before? Let’s dive into this delicious journey together!
Have you tried a coffee cake roll?
Fluffy, this Chiffon Coffee Cake Roll is lightweight and airy, allowing you to indulge without feeling heavy afterward. Irresistible Kahlúa cream adds a delightful twist that takes your dessert game to the next level. Easy to make, the simple steps ensure that even novice bakers can shine in the kitchen. Visually stunning, the swirls in each slice will impress your guests, making it perfect for celebrations. Elevate your dessert repertoire and wow your loved ones with this unique treat! If you’re looking for other delightful cake ideas, check out my Espresso Cheesecake Decadent or Pumpkin Spice Latte Cake for more flavor inspiration.
Coffee Cake Roll Ingredients
For the Cake
- Egg Whites – Essential for a light and fluffy texture; ensure they’re at room temperature for the best results.
- Egg Yolks – Contribute to the cake’s structure and richness.
- Granulated Sugar – Provides sweetness and helps stabilize the meringue when added gradually.
- Whole Fat Milk – Adds moisture; can be swapped with almond or soy milk for a dairy-free version.
- Vegetable Oil – Keeps the cake moist; neutral oils like canola work well.
- Vanilla Extract – Enhances the flavor; consider using almond extract for a twist.
- Cake Flour – Creates a tender and fluffy crumb; can substitute with all-purpose flour, but the texture may vary.
- Baking Powder – Gives the cake lift; no substitutes are recommended.
- Sea Salt – Balances sweetness and enhances flavor; regular salt can be used instead.
For the Kahlúa Whipped Cream
- Heavy Cream – Provides fluffiness and richness; substitute with whipping cream for a lighter feel.
- Granulated Sugar – Helps sweeten and stabilize the whipped cream; adjust the amount for your sweetness preference.
- Instant Coffee Powder – Boosts the coffee flavor in the cream; espresso powder works well as a substitute.
- Kahlúa (or Coffee Liqueur) – Infuses a depth of flavor; omit for a non-alcoholic version.
- Unflavored Gelatin Powder – Stabilizes the whipped cream to maintain its shape; skipping this may cause the cream to lose its structure.
This Coffee Cake Roll is a delightful way to impress your guests while delivering a taste of elegance and comfort in each slice!
Step‑by‑Step Instructions for Chiffon Coffee Cake Roll with Kahlúa Whipped Cream
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 325°F (163°C). While it warms up, take an 8×12 inch cake pan and line the bottom with parchment paper, ensuring the sides are greased lightly. This prevents sticking and helps your Chiffon Coffee Cake Roll release smoothly after baking.
Step 2: Combine Wet Ingredients
In a small mixing bowl, whisk together the egg yolks, whole fat milk, vegetable oil, and vanilla extract until the mixture is smooth and well-blended. Set this mixture aside, as it will form the moist base of your cake, richly infused with flavor for your delightful coffee cake roll.
Step 3: Sift the Dry Ingredients
In a large mixing bowl, sift together the cake flour, baking powder, granulated sugar, and sea salt. Create a well in the center of the dry mix and pour in the whisked wet ingredients. Gently combine until just incorporated, but be careful not to overmix; the batter should remain airy to achieve the perfect light texture in your chiffon cake.
Step 4: Whip the Egg Whites
In a clean mixing bowl, add the room temperature egg whites. Start whipping them until they are frothy, then carefully add the cream of tartar. Gradually mix in the second portion of granulated sugar, continuing to whip until stiff peaks form. This step is crucial to ensuring your Chiffon Coffee Cake Roll has that wonderful light and fluffy texture.
Step 5: Fold in the Meringue
Gently fold the whipped egg whites, the meringue, into the batter in thirds. Use a rubber spatula to carefully incorporate the meringue without deflating the air you’ve whipped in. This process creates the soft structure necessary for your Chiffon Coffee Cake Roll, lending lightness to every bite.
Step 6: Pour and Spread the Batter
Pour the prepared batter into your lined cake pan, spreading it evenly with a spatula. Gently tap the pan on the counter to release any air bubbles that might be trapped in the batter. This ensures an even rise while baking, so your cake roll has a beautiful, consistent texture.
Step 7: Bake the Cake
Place your cake pan in the preheated oven and bake for 10 to 12 minutes. Check for doneness by inserting a skewer into the center; if it comes out clean, the chiffon cake is ready. Remove it from the oven and let it cool for approximately 5 minutes in the pan.
Step 8: Invert and Cool the Cake
Once slightly cooled, carefully invert the cake onto a cooling rack, removing the parchment paper. Roll the warm cake tightly in a fresh piece of parchment paper, starting from one short end. This helps maintain its shape and prevent cracking as it cools completely.
Step 9: Chill the Cream Ingredients
In preparation for the Kahlúa whipped cream, chill all cream ingredients, including the heavy cream, in the refrigerator for at least 2 hours. Meanwhile, bloom the unflavored gelatin by mixing it with a small amount of cold water, then dissolve it in warm water according to package instructions. This step ensures your whipped cream stays perfectly stable.
Step 10: Whip the Cream
In a chilled mixing bowl, add the heavy cream, granulated sugar, instant coffee powder, and dissolved gelatin. Using an electric mixer, whip the cream mixture until it forms stiff peaks. This light and creamy filling will beautifully complement the airy texture of your Chiffon Coffee Cake Roll.
Step 11: Assemble the Cake Roll
Unroll the cooled cake and spread a generous layer of the prepared Kahlúa whipped cream evenly over the surface, saving a little for decoration. Carefully re-roll the cake back up, this time without the parchment, and place it seam side down on a serving platter. Refrigerate to let it set for at least 30 minutes.
Step 12: Decorate and Serve
Before serving, decorate the top of your Chiffon Coffee Cake Roll with the reserved whipped cream. Consider adding a sprinkle of cocoa powder or chocolate shavings for extra flair. This elegant dessert is now ready to impress your guests—slice and enjoy your delicious creation!
How to Store and Freeze Chiffon Coffee Cake Roll
Fridge: Keep your Chiffon Coffee Cake Roll in an airtight container for up to 2-3 days. This maintains the cake’s light texture and keeps the Kahlúa whipped cream fresh.
Freezer: Wrap individual slices in plastic wrap, then place them in an airtight container. The cake roll can be frozen for up to 2 months. Thaw in the fridge before serving.
Reheating: If desired, reheat slices in the microwave for a few seconds, but enjoy it chilled to experience the full flavor of the coffee cake roll.
Expert Tips for Coffee Cake Roll
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Room Temperature Eggs: Ensure egg whites are at room temperature for maximum volume. Cold eggs won’t whip as well and can lead to a denser cake.
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Gentle Folding: Always fold the meringue gently into the batter in thirds. Overmixing can deflate the air bubbles, compromising the lightness of your coffee cake roll.
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Proper Cooling Technique: Roll the cake while it’s still warm in parchment paper. This helps prevent cracking and maintains its shape until completely cool.
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Chill All Cream Ingredients: For the Kahlúa whipped cream, chill all ingredients beforehand. This step is crucial for achieving the perfect, stabilized whipped cream filling.
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Avoid Overbaking: Keep an eye on your cake while baking. Overbaking can dry it out, affecting the overall texture of your coffee cake roll.
What to Serve with Chiffon Coffee Cake Roll with Kahlúa Whipped Cream
Imagine a cozy gathering where aromatic flavors intertwine, elevating your dessert experience to new heights.
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Fresh Berries: A handful of succulent raspberries or strawberries provides a refreshing contrast and vibrant color to the rich cake.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream balances the cake’s texture and adds a decadent touch to each bite.
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Espresso: Pairing with a strong espresso enhances the coffee flavors in the cake, making for a delightful afternoon treat.
Indulge in a cup of coffee alongside this dessert; the warmth harmonizes with the cake, creating a perfect synergy of flavors that coffee lovers will adore.
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Chocolate Ganache: Drizzling some silky chocolate ganache adds a luxurious layer, enhancing the overall chocolate-coffee experience.
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Caramel Sauce: Swirling warm caramel on your plate provides a touch of sweetness that complements the coffee notes beautifully, making each bite irresistible.
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Sweet Dessert Wine: A late harvest Riesling or Moscato can amplify the dessert with its fruity sweetness and bring out the liqueur’s depth.
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Limoncello: The zesty kick from this Italian lemon liqueur is a refreshing way to cleanse the palate, balancing the richness of the cake.
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Chocolate-Covered Almonds: Crunchy and sweet, these morsels provide a delightful contrast in texture and taste, enhancing the dessert experience even more.
Make Ahead Options
These Chiffon Coffee Cake Rolls are perfect for busy home cooks looking to save time without compromising on flavor! You can prepare the cake layer up to 24 hours in advance by baking it, letting it cool completely, and then wrapping it tightly in plastic wrap to prevent dryness. The Kahlúa whipped cream can also be made up to 3 days ahead; just store it in an airtight container in the refrigerator to maintain its fluffiness. When ready to serve, unroll the cake, spread the chilled whipped cream, re-roll it, and refrigerate for at least 30 minutes to set. This way, you’ll have a stunning dessert that’s just as delicious and ready to impress your guests with minimal effort!
Coffee Cake Roll Variations & Substitutions
Customize your Chiffon Coffee Cake Roll with delightful twists, making it uniquely yours! Let your creativity shine and explore new flavors and textures that will surprise your taste buds.
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Dairy-Free: Use almond or soy milk instead of whole fat milk for a lighter option.
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Flavorful Extracts: Enhance the cake base with flavors like almond or hazelnut extract for an exciting twist.
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Non-Alcoholic Option: Omit Kahlúa from the whipped cream and replace it with vanilla or coffee syrup to keep it family-friendly.
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Espresso Substitute: Swap instant coffee powder in the cream for a richer flavor with espresso powder.
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Chocolate Lover’s Delight: Make a chocolate version! Use cocoa powder in the cake batter and add chocolate ganache inside.
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Fruit Infusion: Swirl in a fruit puree like strawberry or raspberry into the whipped cream for a fresh burst of flavor.
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Nutty Crunch: Fold in finely chopped nuts or toasted coconut into the batter to add texture and nutty goodness.
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Seasonal Spice: Add a dash of cinnamon or pumpkin spice to the whipped cream for a warm, cozy fall vibe.
Feel free to pair this delicate treat with a strong coffee, or why not check out my Gingerbread Pudding Cake for a holiday-inspired dessert? You can also indulge in the flavors of my Cinnamon Swirl Bundt Cake for a sweet twist that’s festive any time of year!
Chiffon Coffee Cake Roll with Kahlúa Whipped Cream Recipe FAQs
How do I choose the right coffee for this recipe?
Absolutely! The best coffee for your Chiffon Coffee Cake Roll is one that you enjoy drinking. I recommend a medium roast for a balanced flavor, but if you prefer something bolder, feel free to go for a dark roast. Instant coffee granules work beautifully in the whipped cream, creating that delightful coffee flavor that complements the Kahlúa perfectly.
What’s the best way to store leftover Chiffon Coffee Cake Roll?
To keep your cake roll fresh, store it in an airtight container in the refrigerator for up to 2-3 days. This will help maintain the light texture and keep the Kahlúa whipped cream from becoming watery. If you notice any dark spots or the cake feeling overly dry, it’s time to say goodbye!
Can I freeze Chiffon Coffee Cake Roll?
Yes, you can! For optimal freshness, wrap individual slices tightly in plastic wrap, then place them in an airtight container or freezer bag. Your cake roll can be frozen for up to 2 months. When you’re ready to enjoy it, simply thaw the slices in the refrigerator overnight. This will help retain their flavor and texture.
What if my whipped cream doesn’t hold its shape?
Very! If your Kahlúa whipped cream is too runny, it may be due to not chilling the ingredients beforehand. Make sure all cream components are cold and be cautious not to overwhip, which can lead to a grainy texture. To stabilize, re-whip the cream, adding a small amount of gelatin that’s been bloomed, or more instant coffee powder can enhance flavor and structure.
Are there any dietary considerations I should keep in mind?
Absolutely! For a dairy-free version, substitute whole milk and heavy cream with almond or soy alternatives, ensuring they have a similar fat content for the best texture. Additionally, if you’re avoiding alcohol, simply omit the Kahlúa; it won’t affect the cake’s structure! Always check ingredient labels for allergies, especially for gluten in cake flour.
Fluffy Coffee Cake Roll with Irresistible Kahlúa Cream
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and line an 8x12 inch cake pan with parchment paper, greasing the sides.
- In a mixing bowl, whisk together egg yolks, whole fat milk, vegetable oil, and vanilla extract until smooth.
- In a separate bowl, sift together cake flour, baking powder, sugar, and sea salt, then create a well and add the wet mixture, combining gently.
- Whip egg whites until frothy, add cream of tartar, then gradually mix in sugar until stiff peaks form.
- Fold the whipped egg whites into the batter in thirds, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and tap to remove air bubbles.
- Bake for 10 to 12 minutes or until a skewer comes out clean, then cool for 5 minutes in the pan.
- Invert the cake onto a cooling rack, remove parchment, and roll the cake tightly in fresh parchment paper to cool completely.
- Chill heavy cream and other cream ingredients for at least 2 hours, dissolve gelatin in water as per directions.
- Whip the chilled cream with sugar, instant coffee, and gelatin until stiff peaks form.
- Unroll cooled cake and spread whipped cream evenly over it, then re-roll without parchment and refrigerate for 30 minutes.
- Decorate the top with reserved whipped cream and serve chilled.
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