Frosted Coffee Roulade

Yields 1 coffee roll cake

• 6 eggs, separated
• 1 cup sugar
• 1 cup flour
• 1 tsp baking powder
• 2 Tbsp lemon juice
• confectioners’ sugar, for sprinkling
• shaved chocolate, for garnish

Coffee Cream

• 8 oz (225 g) whipping cream
• 3 Tbsp instant vanilla pudding
• 2 Tbsp confectioners’ sugar
• 2 tsp coffee, dissolved in a bit of hot water
• 3/4 tsp cocoa, dissolved in a bit of hot water

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

In the bowl of an electric mixer, beat egg whites until stiff. On low speed, gradually add sugar and beat until glossy. Slowly add the yolks, flour, baking powder, and lemon juice, beating at the lowest speed, until just incorporated. Pour the batter onto the prepared baking sheet and spread it out to form an even layer.

Lower the oven temperature to 350°F (175°C) and bake for 15–20 minutes, until it begins to pull away from the edges. Remove from oven and allow to cool for a few minutes.

Sprinkle a dish towel generously with confectioners’ sugar. Turn the cake over onto the sugarcoated towel and roll it up, jelly-roll style.