Thank you Seadragon of corner cafe blog for this recipe!
Before you attempt this recipe, there are 2 kitchen equipments that I recommend buying: a scale (one that can measure in grams) and a hand mixer. With a little prayer and patience, you too can make this beautiful and delicious roll.
I love this recipe because the cake is light, spongy and not too sweet. The cream is also light with a hint of coffee flavor from the liquor Kahlua.
How much gelatin should you use for stabilized whipped cream?
For 1 cup of cream: use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
For 2 cups of cream: use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
For 6 cups of cream: use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.
How to create mousse?
Gelatin gives whipping cream a firm, mousse-like texture giving it many uses. Because gelatin stabilizes the whipped cream, it does not weep (bleed water after awhile).
More tips from Baking911:
To prepare gelatin, soak plain gelatin in cold water for 5 minutes while the gelatin absorbs the water and softens. Dissolve by placing it in a container over a small pot of simmering water. Let cool but not get cold.
Place bowl and beaters or wire whisk in the freezer for at least 15+ minutes before using. They must be super cold. Most often overlooked is the room where you beat the cream in must also be cold. Place the bowl in a larger bowl filled with ice water and whip it in the coldest area of your house.
Recipe adapted from Cafe of the East.
Lee Ping’s note: The photo shows a smaller baking pan. I attempted this recipe again using a larger baking pan (18″x26″x1″).
Sponge Sheet (baking sheet pan 18″x26″x1″):
6 egg yolks
60g caster sugar (A)
4 tablespoons canola oil
4 tablespoons water
60g plain flour
2 tablespoon milk powder
1 teaspoon baking powder
6 egg whites
1/2 teaspoon cream of tartar
100g caster sugar (B)
Coffee Mousse Filling (double this recipe if you like more cream):
1 tablespoon instant coffee granules
2 tablespoons hot water
1 x 10g-sachet (or 3 teaspoons) gelatine powder
1 tablespoon Kahlúa
300ml thickened (whipping) cream
50g (4 tablespoons) pure icing sugar, sifted
For the Sponge Sheet:
1. Preheat oven to 356 degrees Fahrenheit or 180 degrees Celsius. Grease and line (bottom only) a baking sheet pan. Sift together plain flour, cornflour, milk powder and baking powder, set aside.
2. Whisk egg whites and cream of tartar in another mixing bowl until foamy with tiny even small bubbles. Add caster sugar (B) gradually, spoonful by spoonful, whisking until soft peaks formed.
Lee Ping’s note: I always whip my egg whites first because egg white is very sensitive. Soft peaks will not be formed if oil is present in the mixing bowl or in the hand mixer. Since egg yolk is not as sensitive, I can reuse the same hand mixer attachment from whisking the egg whites.
3. Sift the flour mixture into another large mixing bowl. Make a hole in the center and put in egg yolks, caster sugar (A), oil and water. Whisk from the center first. While beating, slowly move your whisk to incorporate the flour and beat until everything is mixed well.
4. Fold 1/3 of the meringue into the egg yolk batter lightly and gently. Repeat twice more with the rest of the meringue.
Lee Ping’s note: Make sure the egg white mixture is thoroughly mixed in with the egg yolk mixture. Don’t be afraid, keep folding until you see only one color.
5. Pour the batter into the prepared pan, spread evenly. Tap the pan lightly on the bench a couple of times to get rid of any large air bubbles in the batter.
6. Bake in preheated oven for about 20 minutes (do not overbake or it will tend to crack when rolling up), or until the surface feels dry.
7. Remove from oven and stand 5 minutes. Loosen sides of cake from the pan if necessary. Evenly sprinkle a little caster sugar over the surface of the cake, put a sheet of baking paper over the cake, then a cake rack over that. Turn over to release the cake from the pan. Remove the lining paper on the bottom of the cake. Turn the cake, right side up, back into its pan to cool until lukewarm.
Lee Ping’s note: I just read that when it is rolled up as soon as it comes out of the oven, it is still flexible enough to roll without cracking. It is left to cool in this shape, then unrolled, filled with filling, and then rolled up again.
For the Filling:
1. Place hot water in a glass measuring jug. Add coffee granules to dissolve then sprinkle with gelatine, stir until gelatine is dissolved. Add Kahlúa and mix well. If there are still lumpy bits, put the glass jug in the microwave and heat for about 5-10 seconds to completely dissolve the gelatine. Cool slightly.
2. Whip cream and icing sugar until firm peaks form. Scoop about 1 tablespoon of the whipped cream and mix into the gelatine mixture to loosen it. Then pour the gelatine mixture into the whipped cream and mix quickly. (In hot weather you might want to chill this coffee mousse for about 15 minutes before using.)
For the Swiss Roll:
Put a sheet of baking paper on the bench, turn the cake onto the paper, crust side down. Spread the filling onto the cake, to within 2cm of the edges. Grasp the edge of the paper and roll up the cake using the paper as a guide (just like rolling sushi). Once the cake is rolled up, lightly tightened the paper so that the paper wraps around the cake. Leave for about 30 minutes until the rolled-up cake is stable. Remove the paper and put the cake in a covered container and chill in the refrigerator until ready to serve.