COFFEE

ROLL CAKE

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 COFFEE ROLL CAKE

NEUTRAL GLAZE

Ingredients Total weight: ~ 166 g 100%

Water 73 g 44%
Sugar (1) 61 g 37%
Glucose syrup 18 g 11%
Sugar (2) 10 g 6%
Pectin NH 4g 2%
Citric acid powder 0.2 g <1%

1 Pour the water into a saucepan, add the glucose syrup and sugar (1).

2 Heat the mixture to 30 °C / 86 °F.

3 Mix sugar (2) and pectin NH.

4 Add the pectin and sugar (2) mixture into the saucepan with water, glucose and sugar (1).

5 Bring everything to a boil.

6 Then add citric acid powder.

7 Continue cooking the mixture for about 3 minutes.

8 Strain the glaze into a clean container and refrigerate for at least 6 hours.

CHOCOLATE SPONGE

Ingredients Total weight: ~ 1202 g 100%

for 2 baking trays 40х60 cm

Egg yolks 210 g 17%

Sugar (1) 60 g 5%
Sea salt 2g <1%
Sugar (2) 150 g 13%
Egg whites 400 g 33%
Flour 9-10.5% protein 140 g 12%
Cocoa powder 30 g 2%
Brewed coffee 90 g 7%
Sunflower oil 120 g 10%

1 Whip the egg yolks with sugar (1) and sea salt in a planetary mixer with a whisk attachment at
maximum speed until pale and fluffy foam. Set the mixture aside.

2 Separately whip the room temperature egg whites with sugar (2) for 3-4 minutes at medium
speed until stiff peaks appear.

3 Mix a bit of the meringue into the egg yolk mixture with a spatula to make it lighter and then
carefully fold the rest of the meringue into the whipped egg yolks.
3
4 Mix the brewed coffee and the oil heated to 45-50 °C / 113-122 °F in a bowl.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 COFFEE ROLL CAKE

CHOCOLATE SPONGE

5 Add some cake batter to the coffee and oil mixture, mix it with the spatula and set it aside for a
while.

6 Mix the sifted flour with the cocoa powder using a whisk and sift these ingredients once again
directly on top of the meringue and egg yolk mixture. Then fold the dry ingredients into the batter
with the whisk to ensure there are no lumps.

7 Transfer the coffee and oil mixture to the rest of the batter and mix until combined with the
spatula.

8 First, use one 40x60 cm baking tray lined with a Flexipan mat 38x58 cm with borders h=1 cm
and spread half the batter on it in an even layer using an offset spatula.

9 Bake the first sponge in the oven, preheated to 175 °C / 347 °F, for 10-12 minutes, minding the
peculiarities of your oven. The sponge should spring back when pressed lightly. In the same way,
bake the second sponge that will be used for decorating the roll cake.

10 While the sponges are still hot, cover them with a sheet of parchment paper and flip them over.

11 Cool the sponges down in the freezer or at room temperature.

COFFEE BUTTERCREAM

Ingredients Total weight: ~ 686 g 100%

Whole eggs 120 g 18%

Water 20 g 3%
Sugar 90 g 13%
Glucose syrup 90 g 13%
Instant coffee 6g 1%
Butter 82% 360 g 52%

1 Cut the butter into small cubes and keep it at room temperature.

2 Mix the sugar, the eggs, the water, the glucose syrup and instant coffee in a saucepan. Put it on a
stove and cook to 82-84 °C / 180-183 °F on low to medium heat, whisking constantly.

3 Remove the mixture from the heat and pour it into a bowl of a planetary mixer. Start whipping the
mixture with a whisk attachment, increasing the speed gradually. The mixture should increase in
volume, turn light and also cool down to 30 °C / 86 °F approximately.

4 Start adding the butter gradually while mixing the mass at medium speed. The butter has to be
about 16 °C / 61 °F.

5 After adding all the butter, scrape the bowl, then increase the speed to maximum and whip the
buttercream for a few minutes more. The finished buttercream has to be light, smooth and
stable. The final temperature of the buttercream should be no more than 20-21 °C / 68-70 °F,
otherwise it will be too runny.
TIP
If the buttercream turns out runny, put it in the fridge for 5-10 minutes and then whip it again until it becomes thick and 4
smooth. Use the ready buttercream straightaway.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 COFFEE ROLL CAKE

ASSEMBLING THE ROLL CAKE

Ingredients

Cooled down chocolate sponge

Coffee buttercream 450 g

1 When the sponge cools down completely, remove the silicone mat. Then flip the sponge once
again so that its bottom beautiful side is underneath. Remove the parchment paper.

2 Remove the skin from the sponge gently, using a knife.

3 Scale 450 grams of the coffee buttercream and spread it evenly over the sponge using an offset
spatula. Keep the remaining buttercream at room temperature: you will need it for decoration.

4 Lifting the parchment paper from the narrow side of the sponge, roll the sponge tightly.

5 Then transfer the roll cake to the clean parchment paper so that the seam is underneath. Press
the roll cake with a ruler against the table, pulling the parchment paper towards yourself to create
pressure and tighten the roll cake.

6 Put the assembled roll cake in the fridge for about 1-2 hours to stabilize.

MAKING THE CHOCOLATE SPONGE CRUMBS

Ingredients

Cooled down chocolate sponge

1 Cut a second chocolate sponge into pieces and rub it against a large meshed sieve.

2 Spread the crumbs evenly on a baking tray and dry them either at room temperature or in the
oven at 60-80 °C / 140-176 °F for about 1 hour until completely dry.

3 Sift to obtain uniform crumbs.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 COFFEE ROLL CAKE

DECORATING THE ROLL CAKE

Ingredients

Chilled assembled roll cake

Chocolate sponge crumbs
Coffee buttercream
Almond slices
Hazelnut skins
Neutral glaze 150 g
Roasted nuts (almonds, hazelnuts, pecans) 150 g
Dried vanilla pods 10 pcs
Star anise 10 pcs

1 Roast the nuts in the oven at 130 °C / 266 °F for 25 minutes. Cool them down at room
temperature. Remove hazelnut skins.

2 Warm up the neutral glaze to 60-70 °C / 140-158 °F and brush the roll cake with it.

3 Roll the cake in sponge crumbs, making sure they stick evenly to the sides of the cake.

4 Then trim the edges and slice the roll cake into portions 3 cm wide using a serrated knife.

5 Transfer the remaining buttercream to a pastry bag fitted with a 12 mm Open Star piping tip.
Pipe the buttercream on top of each portion of the roll cake.

6 Arrange the nuts and skins on the roll cake, sticking them to the buttercream.

7 Decorate the roll cakes with dried vanilla pods and star anise.

8 The roll cake can be kept in the fridge for up to 72 hours. Alternatively, it can be frozen and stored
in an airtight container at -18 °C / 0 °F for up to 1 month.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva