Ingredients
Coffee sponge
sugar
125g
4.38oz
0.50cup
8.38tbsp
eggs
220g
7.70oz
1cup
14.74tbsp
flour
100g
3.50oz
0.40cup
6.70tbsp
baking powder
8g
0.28oz
0.54tbsp
vanilla extract
1tsp
instant coffee
4g
0.14oz
0.27tbsp
The cream
mascarpone
250g
8.75oz
1cup
16.75tbsp
whipping cream
200g
6.76fl oz
espresso coffee
30g
1.01fl oz
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
Additionally
cocoa powder
Method
- Beat the eggs with sugar until light and fluffy.
- Add vanilla extract and instant coffee.
- Partly add the sifted flour with baking powder. Mix gently.
- Put the mass into a mold (30*40cm) covered with parchment, level and bake in a preheated oven at 356F (180C) for about 10-12 minutes (the main thing is not to dry the sponge). Always focus on your oven.
- Remove the finished hot sponge from the oven and immediately cover it with a second sheet of parchment, turn it over and let it cool completely. Thanks to this, the sponge will remain soft, tender, fluffy, juicy and will not break when twisted.
- Whisk mascarpone, whipping cream and powdered sugar until smooth and dense. Add coffee, and mix until combined.
- After complete cooling, remove both parchments, grease the sponge with cream, and roll it tightly into a roll.
- Wrap the finished roll in parchment and put in the refrigerator for 6 hours to stabilize.
- Decorate with cocoa powder (and chocolate coffee beans, or to your taste).
