Cappuccino Roll

HTML tutorial

They say incredible things happen during Christmas Time… Well, turns out Easter can bring incredible things too… okay, maybe a bit less incredible (alright, way less incredible :P) but still! They’re happening! How else would you call another recipe posted on Sarenka after… oh my, nine months (!)

Coming back here is sure. What is unsure is time when it will happen ;)

As for now, roll cake with loads of cappuccino cream. The sponge you already know. Cream comes from Cappuccino Square. Altogether – really pleasant and light yumminess :)
If you are a fan of cream cakes, this one is for you :)

Sponge ingredients (form 34x23cm):

  • 4 eggs
  • 4 Tbs sugar
  • 2 Tbs all-purpose flour
  • 1 Tbs starch
  • 1 heaping Tbs cocoa

Baking paper onto the bottom of the form only.

Sift the flours with cocoa.

Put whole eggs (yolks and whites) into the bowl. Add sugar and mix it at high speed till the mass starts growing and getting a bit thick. It can take a bit – I was mixing for a bit more than 10 minutes.

When finished, add just a bit of mix of flours and reeeeeeeeally subtly stir it with a spatula. Add the rest of dry ingredients and stir again sloooowly so :) Do not stir for too long – we don’t want the mass to collapse :)

Pour it to the form, smooth it subtly.

Bake at 180°C for about 20 minutes.

Once it is baked, place the sponge on a piece of paper or on a linen towel (can be sprinkled with caster sugar) so that it is upside down (with the bakery paper side up). Get rid of the paper and roll the sponge quite tightly along the shorter side of it.
Cool it.


  • 5 Tbs boiled water
  • 1 Tbs spirit
  • 1 tsp caster sugar (a big one :))

Stir all ingredients until combined.
Leave for cooling.

Cappuccino Cream Ingredients:

  • 250g mascarpone
  • 1 cup heavy cream
  • 60g powdered cappuccino (a bit more than 3/4 cup)
  • 3 Tbs caster sugar

Stir mascarpone with cappuccino using a spoon.
Whisk heavy cream for a moment. Add caster sugar and and mix it till solid.
Add to mascarpone mass and stir it gently in using a spatula.

Unroll the sponge, soak it and cream it.
Roll it again slightly pressing the cake.
Wrap it quite tightly in a paper and cool in the fridge.

If you feel like, decorate with chocolate glazing (dark chocolate melted with butter :))


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