Coffee Roll

Have you tried dalgona coffee? I have also read that the same coffee cream can be used on cake. So I decided to try and see if it works.

Ingredients
Coffee Roll
5 egg yolks (I used 60g)
30g oil
50g milk (heated and dissolved a tablespoon of instant coffee)
20g sugar
80g cake flour
5 egg whites
50g Sugar
1 tsp of coffee emulco
1/4 tsp cream of tar tar

Directions

Line a rectangular baking tin with some grease proof baking paper. I am using a 33cm by 22.5cm pan.

Mix egg yolks, oil, sugar and milk together until well combined.

Add in the vanilla extract and the flour and mix till there is not lumps. Set this aside.

In another bowl, whisk the egg whites until frothy. Add in the cream of tar tar followed by sugar and continue to whisk till you get firm peaks.

Add 1/3 of the meringue to the egg yolk mixture and fold well. Then pour this into meringue bowl and fold lightly until you no longer see any white streaks.

Pour the batter into the prepared tin. Use a scrapper to scrap the top to get a smooth top. Bang the tin a few times on the counter top.

Bake this in a pre-heated oven at 165 degree for about 20-25mins. The top of the cake should be brown and bounce back gently when touched. Remove the cake from oven and let it cool before applying the coffee cream.

Coffee Cream
3 tbsp coffee powder
3 tbsp sugar
3 tbsp hot water

Dissolve the coffee powder with hot water, then add in the sugar whisk till you get a thick foam. Spread the coffee cream onto the cake and roll it up tightly then chill the cake before cutting.

The coffee cream seems to soften and melt, I am not sure if it due to me not whisking sufficiently to stiff peak. The melted cream was sort of absorbed into the cake making it look patchy the next day. Maybe I have to try this again. Also I find the cream tad too bitter for this cake. Might have to increase the amount of sugar next time.