Name: Sponge roulade with coffee cream: Light, fragrant and ready in no time
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 4 eggs (whites and yolks separated); 2 extra yolks; 75 g granulated sugar; 1 packet vanilla sugar; A pinch of salt; 100 g all-purpose flour; 25 g vanilla pudding powder; ½ teaspoon baking powder; 250 g mascarpone (chilled); 450 ml whipping cream (33–36 %); 100 g powdered sugar; 2 packets cream stabilizer; 2 g instant coffee (approx. 1 heaped teaspoon); Powdered sugar and/or fine cocoa for dusting; Parchment paper for a baking sheet (approx. 30 × 40 cm); A clean kitchen towel

Preparation procedure

Preheat the oven. Set to 200 °C top/bottom heat. Line the baking sheet with parchment paper.
Whip the egg whites. Whip the egg whites with a pinch of salt to stiff peaks. Gradually add the granulated and vanilla sugar while whisking, until the meringue is glossy.
Fold in the yolks. Add 6 yolks (4 from the separated eggs + 2 extra) and briefly whisk until combined.
Mix the dry ingredients. Mix the flour, pudding powder and baking powder, sift into the foam and gently fold in with a spatula. Do not overwork – only until combined, so the sheet remains airy.
Baking. Spread the batter into a thin, even layer on the sheet and bake 8–10 minutes until light golden (toothpick test).
Rolling while warm. Immediately flip the baked sheet onto a clean towel, remove the paper and, while still warm, roll it up with the towel along the long side. Let cool completely.
Cream. Whip the cream with the stabilizer to stiff peaks. In a bowl, mix the mascarpone with the powdered sugar and instant coffee (for a smoother texture you can dissolve the coffee in 1 tablespoon of hot water and cool). Gently fold the whipped cream into the mascarpone with a spatula until smooth.
Filling and rolling. Carefully unroll the roulade, spread the cream evenly and roll up tightly again. Wrap in cling film and chill for 30 minutes to set.
Serving. Dust the surface with powdered sugar and/or cocoa and cut with a sharp knife into thin slices.

Total preparation time: 60–70 minutes (20 minutes dough + 8–10 minutes baking + 25–30 minutes chilling and finishing)

Number of servings: 10–12 slices

Tips for Guaranteed Success

Roll really immediately after baking – the warm sponge is pliable and won’t crack.
If you want a stronger coffee flavor, add another teaspoon of coffee to the cream; for a milder version use an extra packet of vanilla sugar.
When cutting, wipe the knife after each cut – the slices will be clean and the cream won’t smear.

Conclusion

The sponge roulade with coffee cream is a dessert that looks impressive but is stress-free to make. A briefly baked and properly rolled sponge, a light mascarpone-and-cream filling and a fresh coffee aroma – a combination that works from the first bite. Add the roulade to your repertoire; it’s perfect with coffee and for the festive table.