This is a dream boat of a cake. The espresso infused sponge paired with fluffy Irish cream is exactly what I want for breakfast today.
I took a lot of photos of the process because there are quite a few steps. I made it into a cake roll and it’s not nearly as overwhelming as you may think.
The first step is to beat the egg yolks and sugar to a ribbon stage. See how the egg mixture is falling into a ribbon formation, thats the goal! About three minutes to that point.
In a separate bowl you whip the egg whites with the remaining sugar until stiff peaks form. As you can see from the picture, a stiff peak is when you pull the whisk up and it still holds its shape.
Next, you fold the egg whites into the yolk mixture. You always fold your lighter mixture into the heavier one.
Sift in the dry ingredients and fold all the flour in. You need to fold the batter until there is no visible flour.
Pour the beautiful batter into a greased and lined 10×15 inch baking pan and smooth it out to the edges.
Once its finished baking, dust it with icing sugar and place a piece of parchment paper on top of the cake. Lift up one side of the cake and carefully roll it to the end. Make sure the seam of the roll is on the bottom. If it cracks, stay calm. Mine cracked and everything still worked out just fine.
When you unroll it it will have all these little crevices in it. Thats okay! That’s what you want to see. You sponge cake is all ready to be rolled up again. Brush it with the simple syrup.
Oh my god, we are are the Irish cream stage. This is incredible stuff. All you do it beat whipping cream, icing sugar and Irish cream together.
Layer the cream on the cake.
Roll the cake back up, making sure the seam is once again on the bottom. This prevents the cake from unrolling once its complete.
Let it sit for at least 30 minutes to soften before cutting.
Espresso Sponge Cake with Irish Cream Filling
2/3 cup cake flour
1/4 tsp salt
2 tsp espresso powder
4 large eggs, separated
2/3 cup granulated sugar
1/2 tsp vanilla extract
1 tbsp icing sugar (for dusting)
- Preheat the oven to 350 degrees fahrenheit. Grease a 10×15 baking pan with butter. Line the pan with parchment paper and grease it with butter as well.
- In a medium bowl combine the flour, salt and espresso powder. Set aside.
- In a stand mixer, beat the egg yolks with 1/3 cup of sugar. Beat this for 3 minutes or until it reaches the ribbon stage. This is when the eggs make a ribbon formation. Stir in the vanilla.
- In a mixer with a whisk attachment, beat together the egg whites and remaining 1/3 cup of sugar. Beat this until stiff peaks form.
- Fold the egg whites into the yolks in two additions.
- Sift in the flour mixture and fold in until there are no ribbons of flour running throughout the batter.
- Spread the batter into the prepared baking pan and smooth out using an offset spatula.
- Bake for 12-14 minutes. Remove it and dust it with one tablespoon of icing sugar.
- Lay a piece of parchment paper on top of the warm sponge cake and roll it. Ensure the seam is on the bottom.
- Let this cool to room temperature.
Coffee Liqueur Simple Syrup
1/4 cup water
1/4 cup granulated sugar
1 tablespoon coffee liqueur
1 tsp espresso powder
- In a small saucepan combine the sugar and water. Bring to a simmer over a medium heat until all of the sugar has dissolved (about 3 minutes).
- Add in the coffee liqueur and espresso powder. Stir to dissolve the espresso powder. Set this aside and allow it to cool to room temperature.
Irish Cream Filling
2 cups whipping cream
1/4 cup icing sugar
1/2 tsp vanilla extract
5 tablespoons Irish cream
- In a stand mixer combine the whipping cream, icing sugar and vanilla. Beat until stiff peaks form. Add in the Irish cream and beat for another minute. Place in the fridge until you are ready to assemble the cake.
- Unroll the sponge cake and brush with the simple syrup.
- Spread the cream filling all over the cake ensuring you go right to the edges of the cake.
- Roll the cake back up very gently to avoid the cream coming out the sides. Ensure the seam is on the bottom of the roll.
- Brush the cake with the remaining simple syrup.
- Cover the cake with the remaining cream and top with chocolate covered espresso beans.
- Let it sit for at least 30 minutes before serving.
Sponge cake adapted from Williams-Sonoma Mastering: Cakes, Frostings & Fillings