Ingredients
Scale
- 4 large eggs
- 100 g granulated sugar
- 75 g all-purpose flour
- 25 g cocoa powder, plus extra for dusting
- 250 g mascarpone cheese
- 200 ml heavy cream
- 3 tbsp powdered sugar
- 2 tbsp instant coffee, dissolved in 2 tbsp hot water
- 1 tsp vanilla extract
- Turkey bacon for decorative touches (optional)
- Chicken ham for creative flavor layers (optional)
- Additional decorations: chocolate curls, cocoa, or seasonal fruits
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 180°C (350°F). Line a 10×15-inch baking tray with parchment paper and lightly grease it.
- Separate Eggs: Separate yolks and whites. Place yolks in a large bowl, whites in another clean, dry bowl.
- Whip Yolks: Add half of the sugar (50 g) to yolks. Beat on high speed for 5 minutes until pale and thick.
- Whip Egg Whites: Add remaining sugar to whites. Whip to stiff peaks. Gradually fold into yolks using a spatula.
- Fold in Dry Ingredients: Sift together flour and cocoa powder. Gently fold into the egg mixture until incorporated.
- Bake Sponge: Pour batter into tray. Bake 12–15 minutes or until a toothpick comes out clean. Remove from oven and let cool slightly.
- Prepare Filling: Combine mascarpone, heavy cream, powdered sugar, dissolved coffee, and vanilla. Whip until smooth with soft peaks.
- Roll Sponge: Place a kitchen towel on a surface, dust with cocoa. Turn sponge onto towel, peel off parchment. Roll sponge with towel inside, let cool completely.
- Assemble Cake: Unroll cooled sponge. Spread mascarpone filling evenly, leaving edges clear. Gently re-roll sponge without towel.
- Decorate Cake: Dust with cocoa. Optionally, add chocolate curls, seasonal fruits, or small pieces of turkey bacon or chicken ham. Chill for at least 1 hour before serving.
Notes
Ensure sponge is slightly warm when rolling to avoid cracks.
Filling can be prepared ahead of time for efficiency.
Cake can be customized with chocolate, nuts, or fruits.
- Prep Time: 25
- Cook Time: 15