Coffee Cake:
- 3 eggs, separated
- 50g (1 3/4 oz) sugar
- 50g (1 3/4 oz) cake flour
- 1/2 packet of Instant Adventure Coffee
- 1 tbsp hot water
- 1 tbsp coffee liqueur
Coffee Cream:
- 200ml (7oz) whipping cream
- 1/2 packet of Instant Adventure Coffee
- 1 tbsp coffee liqueur
- 2 tbsp sugar
- Cocoa powder or chocolate shavings
Line a 10 3/4in square baking pan or sheet with parchment paper and pre-heat oven to 350º. With an electric mixer, beat the egg yolks and 40g (1.5oz) of the sugar on medium speed until pale and light. Sift in half of the flour and fold in using a spatula. Dissolve the coffee in the hot water and liqueur and add to the batter, along with the rest of the flour. Fold with the spatula until the flour is well incorporated. Put the egg whites and remaining 10g (1/4oz) of sugar into another bowl and whip to firm peaks. Add a third of the egg-white mixture to the cake batter and fold gently. Repeat this process with the rest of the egg-white mixture, using a spatula to keep as much air as possible in the mixture. When the batter is a uniform color (you can’t see anymore white), pour the batter into the prepared pan from a height, then smooth the surface.
Lift the pan an inch from the work surface and let it drop to eliminate air bubbles. Bake the cake for 11 minutes., then check if it is done by gently pressing with your finger-if the cake springs back, it is done. Remove from the oven, cover with foil and leave to cool. Turn out the cake with its parchment paper, then carefully peel off the paper, saving it to help with rolling the cake.
In a mixing bowl, combine the cream, coffee, coffee liqueur and sugar. With an electric mixture whip the cream mixture to firm peaks. Using a spatula, spread half the cream on the cake, putting less cream on the edge of the cake farthest away from you. Firmly roll up the cake by lifting up the parchment paper. Wrap the roll cake in plastic wrap and place in the refrigerator for 1 hour to set the shape. To finish either, dust with cocoa powder or spread the rest of the cream over the outside of the cake and sprinkle with chocolate shavings.
