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Coffee Cake Roll

Enjoy this airy coffee cake filled with espresso whipped cream and topped with chocolate buttercream and a brown sugar pecan crumble.

Ingredients

Coffee Sponge Cake

  • 4 eggs, divided, at room temperature
  • 6 tablespoons caster sugar, divided
  • 3 tablespoons milk, room temperature
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour, sifted
  • 1 1/2 teaspoons espresso powder
  • 3 tablespoons cornstarch
  • 1/2 teaspoon cream of tartar

Espresso Whipped Cream

  • 2 cups cold cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon instant espresso powder

Crumb Topping

  • 3/4 cup flour
  • 2/3 cup brown sugar
  • 1/4 cup chopped pecans
  • Pinch salt
  • 1 stick of butter
  • For decoration:
  • 1 1/2 cups chocolate buttercream
  • Chopped pecans

To Assemble

  • Coffee sponge cake
  • Chocolate buttercream
  • Crumb topping
  • Crushed pecans

Steps

  1. Preheat oven to 350 degrees.
  2. Butter a roll cake sheet pan and line with parchment paper.

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