Side Pannel
Cappuccino Roulade
Cappuccino Roulade
- Recipe Submitted by Rosemary on 11/29/2014
Category: Holiday, Kids, Desserts
Ingredients List
- Powdered sugar
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/8 teaspoon salt
- 4 Land O Lakes® All-Natural Eggs
- 2/3 cup sugar
- 3 tablespoons Land O Lakes® Butter, melted, cooled
- Filling
- 1 1/4 cups whipping cream
- 1 teaspoon instant espresso powder
- 2 tablespoons powdered sugar
- 1/8 teaspoon ground cinnamon
- Sauce
- 1/3 cup water
- 4 (1-ounce) squares semi-sweet baking chocolate, chopped
- 2 tablespoons Land O Lakes® Butter
- 1/2 teaspoon instant espresso powder
- 1/8 teaspoon ground cinnamon
Directions
1. Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment paper. Grease and flour parchment paper; set aside.
2. Lightly sprinkle clean towel with powdered sugar; set aside. Combine flour, 1/4 cup cocoa and salt in medium bowl; set aside.
3. Beat eggs in large bowl at medium-high speed until well mixed. Continue beating, gradually adding sugar, until mixture is thick and lemon-colored. Gently stir flour mixture into egg mixture, one-third at a time, stirring just until combined after each addition. Remove 1 cup batter; gently stir together with 3 tablespoons melted butter in small bowl. Working quickly, gently stir butter mixture into batter.
4. Spread batter into prepared pan. Bake for 9 to 12 minutes or until center springs back lightly when touched. Immediately loosen cake from edges of pan. Invert onto prepared towel. Remove pan; peel off parchment paper. Immediately roll up cake in towel, starting with 10-inch side. Cool completely. (Trim edges slightly, if crisp.)
5. Stir together whipping cream and 1 teaspoon espresso powder in large bowl until espresso powder is dissolved. Beat at medium speed until stiff peaks form. Gently stir in powdered sugar and 1/8 teaspoon cinnamon.
6. Unroll cooled cake; remove towel. Spread whipped cream over surface of cake, leaving a 1/2 inch border all around. Starting at short end, gently roll up cake. Transfer to serving platter. Cover; refrigerate until ready to serve.
7. Combine all sauce ingredients in 1-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (2 to 4 minutes).
8. To serve, cut roulade into slices. Spoon sauce onto each dessert plate; top with roulade slice.
2. Lightly sprinkle clean towel with powdered sugar; set aside. Combine flour, 1/4 cup cocoa and salt in medium bowl; set aside.
3. Beat eggs in large bowl at medium-high speed until well mixed. Continue beating, gradually adding sugar, until mixture is thick and lemon-colored. Gently stir flour mixture into egg mixture, one-third at a time, stirring just until combined after each addition. Remove 1 cup batter; gently stir together with 3 tablespoons melted butter in small bowl. Working quickly, gently stir butter mixture into batter.
4. Spread batter into prepared pan. Bake for 9 to 12 minutes or until center springs back lightly when touched. Immediately loosen cake from edges of pan. Invert onto prepared towel. Remove pan; peel off parchment paper. Immediately roll up cake in towel, starting with 10-inch side. Cool completely. (Trim edges slightly, if crisp.)
5. Stir together whipping cream and 1 teaspoon espresso powder in large bowl until espresso powder is dissolved. Beat at medium speed until stiff peaks form. Gently stir in powdered sugar and 1/8 teaspoon cinnamon.
6. Unroll cooled cake; remove towel. Spread whipped cream over surface of cake, leaving a 1/2 inch border all around. Starting at short end, gently roll up cake. Transfer to serving platter. Cover; refrigerate until ready to serve.
7. Combine all sauce ingredients in 1-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (2 to 4 minutes).
8. To serve, cut roulade into slices. Spoon sauce onto each dessert plate; top with roulade slice.
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