Ingredients
Scale
- 1/3 cup plain flour
- 1 1/2 teaspoons instant espresso
- 2 large egg whites
- 5 tablespoons white sugar
- 3 large egg yolks
- 2 large whole eggs
- 3 tablespoons white sugar
- Cocoa powder for dusting
- 7/8 cup chilled heavy cream
- 3 tablespoons confectioners’ sugar
- 3/4 teaspoon vanilla extract
- 2 tablespoons coffee syrup (non-alcoholic)
- 1/2 cup chilled mascarpone cheese
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In one bowl, whisk together plain flour and instant espresso. In another bowl, beat egg whites until soft peaks form; gradually add half of the white sugar until stiff peaks form.
- Beat egg yolks, remaining white sugar, and whole eggs until thick and pale. Gently fold in flour mixture followed by beaten egg whites.
- Spread batter evenly on the prepared baking sheet and bake for 8 minutes until lightly golden.
- Dust with cocoa powder and roll the cake while still warm in parchment paper. Allow it to cool completely.
- Whip chilled heavy cream with confectioners’ sugar and vanilla extract; fold in mascarpone cheese.
- Unroll the cooled sponge, spread filling evenly, then roll back without parchment paper. Decorate as desired.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 340
- Sugar: 26g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg