I’m not a coffee drinker, but I do love coffee-flavored sweets. Does that sound strange?
Yield: 1 9-inch log
Prep time: 20 minutes
Cook time: 18 minutes
1/4 cup confectioners’ sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 tablespoon fine coffee granules
3/4 cup granulated sugar, divided
1/4 cup unsweetened applesauce
1/4 cup plus 2 tbsp hot water
4 large egg yolks
4 large egg whites, room temperature
1/2 teaspoon cream of tartar
8 ounces tiramisu mascarpone cheese, softened (I used BelGioioso)
1. Preheat the oven to 350ºF. Line a 9×13 jelly roll pan with greased parchment paper. Sprinkle a thin, cotton kitchen towel with confectioners’ sugar.
2. In a large mixing bowl, sift dry ingredients together: flour, salt, baking powder, coffee granules, and 1/2 cup of sugar. Make a well in the center and pour in the applesauce and hot water.
3. Using a hand mixer with beater attachment, beat the mixture at medium-low speed for 3 minutes. Add the egg yolks one at a time, blending well after each addition, until thoroughly mixed. Set aside.
4. In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed until frothy. Gradually add the remaining 1/4 cup of sugar until stiff and glossy.
5. Using a rubber spatula, gently fold 1/4 of the beaten egg whites into batter, until lightly blended. Gently fold about 1 cup of batter into beaten egg white mixture. Repeat until all the batter has been blended into egg white mixture. Spread evenly into the prepared pan.
6. Bake for about 18 minutes, or until the top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off parchment paper. Roll up cake and towel together, starting with the narrow end. Cool on wire rack for 30 minutes.
7. Carefully unroll the cake. Spread the mascarpone cheese evenly over the cake, then re-roll. Wrap in plastic wrap and refrigerate at least an hour before serving.
Recipe adapted from Adrianos Online