Base: Start by sifting together the flour, baking powder, cocoa powder, and cornstarch. It is essential to mix them well so that the dry ingredients combine evenly, and the cake has a fine texture. Set the bowl with these ingredients aside to continue with the other steps. In another bowl, mix the egg yolks with the sugar for about 5 minutes. The result will be a thick, whitish cream, and the sugar should be completely melted, which will give a pleasant taste to the cake.
In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Then, add the sugar one tablespoon at a time, continuing to mix until you achieve a glossy meringue that forms stiff peaks. This process is crucial as it will give the cake an airy texture. Start to gently fold in half of the flour mixture into the egg yolk cream using a spatula. Then, add one-third of the egg white foam, carefully mixing with an overturning motion from bottom to top to avoid losing air in the mixture.
Continue with the remaining flour and one-third of the egg whites, repeating the same delicate movements. Add the dissolved coffee or warm water, followed by the remaining beaten egg whites. Pour the mixture into a baking tray (33 x 37 cm) lined with parchment paper and greased with a little oil, leveling the surface evenly. Preheat the oven to 180 degrees Celsius and place the tray in for about 10 minutes. Be careful not to leave the base in the oven too long, as you risk burning it and losing its elasticity, which would lead to a difficult roll.
Once the base is baked, remove it from the tray by carefully pulling it out using the parchment paper. Gently detach the dough from the paper by running a knife around the edge. Roll the sheet while it is still warm, along the long side, using the parchment paper for assistance. Allow the roll to cool for about 15 minutes.
Filling: In a bowl, beat all the filling ingredients with a mixer until you obtain a fluffy and homogeneous cream. This cream will provide a delicious taste to the roll. Unroll the base, evenly spread the mascarpone cream, and carefully roll it back up. Trim the unsightly edges of the roll to give it a neater appearance. Wrap the roll in clean parchment paper and let it chill in the refrigerator for at least 30 minutes. Slice the roll only before serving, and keep the rest refrigerated to maintain its freshness and taste. This sweet treat will surely be a beloved choice at any meal!
In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Then, add the sugar one tablespoon at a time, continuing to mix until you achieve a glossy meringue that forms stiff peaks. This process is crucial as it will give the cake an airy texture. Start to gently fold in half of the flour mixture into the egg yolk cream using a spatula. Then, add one-third of the egg white foam, carefully mixing with an overturning motion from bottom to top to avoid losing air in the mixture.
Continue with the remaining flour and one-third of the egg whites, repeating the same delicate movements. Add the dissolved coffee or warm water, followed by the remaining beaten egg whites. Pour the mixture into a baking tray (33 x 37 cm) lined with parchment paper and greased with a little oil, leveling the surface evenly. Preheat the oven to 180 degrees Celsius and place the tray in for about 10 minutes. Be careful not to leave the base in the oven too long, as you risk burning it and losing its elasticity, which would lead to a difficult roll.
Once the base is baked, remove it from the tray by carefully pulling it out using the parchment paper. Gently detach the dough from the paper by running a knife around the edge. Roll the sheet while it is still warm, along the long side, using the parchment paper for assistance. Allow the roll to cool for about 15 minutes.
Filling: In a bowl, beat all the filling ingredients with a mixer until you obtain a fluffy and homogeneous cream. This cream will provide a delicious taste to the roll. Unroll the base, evenly spread the mascarpone cream, and carefully roll it back up. Trim the unsightly edges of the roll to give it a neater appearance. Wrap the roll in clean parchment paper and let it chill in the refrigerator for at least 30 minutes. Slice the roll only before serving, and keep the rest refrigerated to maintain its freshness and taste. This sweet treat will surely be a beloved choice at any meal!
Ingredients
Base: -65 g flour -½ teaspoon baking powder -20 g cocoa -5 g starch -5 eggs, at room temperature -70 g sugar -1 pinch of salt -1 teaspoon instant coffee, dissolved in 1 tablespoon warm water (optional) or 1 tablespoon warm water -oil for greasing the baking paper Filling: -350 g mascarpone -70 g powdered sugar -4 tablespoons whipped cream -3-4 tablespoons vanilla powdered sugar -¼ teaspoon cinnamon