Ingredient List
- 2 whole eggs, room temperature
- 3 egg yolks, room temperature
- 2 egg whites, room temperature
- 1/3 cup all-purpose flour
- 1.5 tsp instant espresso powder
- 5 tbsp granulated sugar
- 3 tbsp granulated sugar
- 7/8 cup heavy whipping cream, chilled
- 1/2 cup mascarpone cheese, chilled
- 3 tbsp powdered sugar
- 2 tbsp coffee liqueur
- 3/4 tsp pure vanilla extract
- 1 tbsp cocoa powder, for dusting
| Preparation Time | 30-40 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Preheat oven to 400℉ (200℃) and line a jellyroll pan with parchment paper. Spray with baking spray and set aside.
- Sift flour and espresso powder together in a small bowl and set aside.
- Using an electric mixer with whisk attachment, beat egg whites until foamy. Gradually add 5 tablespoons sugar until medium peaks form.
- In a separate bowl, beat egg yolks, whole eggs, and 3 tablespoons sugar for 5-10 minutes until reaching ribbon stage.
- Fold egg white meringue into yolk mixture in three additions, then gently fold in sifted flour mixture until just combined.
- Pour batter into prepared pan, ensuring even distribution. Tap gently to remove air bubbles and bake 8-10 minutes.
- Immediately dust baked cake with cocoa powder and turn onto fresh parchment paper. Remove pan and original parchment.
- Roll cake with new parchment from short end and let cool 20 minutes. Unroll and allow to cool completely.
- Prepare filling by beating cream, powdered sugar, vanilla, and coffee liqueur to soft peaks. Fold in mascarpone cheese.
- Spread half the filling over cooled cake, leaving ¼-inch border.
- Re-roll cake tightly from same side and frost exterior with remaining filling.
- Dust with cocoa powder and trim ends before serving.
