Coffee Cake Roll Food

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

COFFEE CAKE ROLL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x18-inch jelly roll pan with cooking spray; line with parchment paper and spray again.
• Place coffee granules into a small, zip-top bag. Slide a measuring cup over, pressing firmly, to result in a fine powder. Set aside.
• Combine flour, sugar, baking powder, crushed coffee granules, and cinnamon together in a medium bowl.
• Combine egg yolks and soy milk in a small bowl. Beat egg whites in a metal or glass bowl until soft peaks form. Add egg yolk mixture to dry ingredients until dry and crumbly; fold in beaten egg whites. Spread into the prepared pan.
• Bake in the preheated oven until cake springs back lightly when pressed in the center, 9 to 11 minutes.
• While cake is baking, sprinkle powdered sugar over the area where the cake will be on a clean dish towel.
• Remove the cake from the oven and immediately loosen the sides; flip onto the prepared dish towel. Peel off parchment paper. Roll cake tightly in jelly roll fashion, starting at the short side, keeping the towel as part of the rolling process. Let cool for about 1 hour.
• Unwrap the cake, leaving on the towel. Spread with whipped topping. Re-roll cake gently, removing the towel as it is being rolled. Slice into 3/4- to 1-inch pieces using a serrated knife.

COFFEE CAKE

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

COFFEE SWISS ROLL

Steps:

• Preheat oven to 350 F and line a 12x18 inch baking sheet with cooking spray. Line the pan with parchment paper that extends a bit up to the edges of the pan. Grease the parchment paper well with cooking spray, too.
• Sift together flour, 1 cup sugar, baking powder and baking soda in a bowl. Add the salt and set the mixture aside.
• In another bowl, stir together egg yolks, oil, water, vanilla extract and the cooled coffee mixture. Add half of the flour mixture and mix until incorporated. Add the remaining flour and stir the batter until smooth.
• In the bowl of your stand mixer (or use a handheld mixer), whisk the egg whites until soft peaks form. Gradually add sugar while the mixer is still running and continue to beat until stiff peaks form.
• Using a rubber spatula, add a little amount of the egg whites to the yolk batter and stir until the mixture is smooth and has thinned down a bit. Fold the remaining egg whites to the yolk batter in three additions and stir until the color is uniform. Pour batter into the prepared baking sheet and bake at 350 F for 10-12 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove cake from the oven and transfer it with its parchment paper onto a wire rack to let it cool to room temperature.

COFFEE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

CAKE MIX CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 325°. Prepare bundt pan by spraying with non-stick baking spray with flour.
• In the mixing bowl of your mixer, add cake mix, pudding mix, 1/4 cup warm water, 1 Cup Sour Cream, 4 eggs, 3/4 cup of vegetable oil, and 1 teaspoon of imitation butter flavoring. Mix on low speed for 1 minute. Increase speed to medium and mix for 3-4 minutes until batter is creamy and smooth.
• Spread half of cake batter in bottom of prepared bundt pan.
• In a small bowl mix together all the cinnamon filling ingredients.
• Sprinkle with Cinnamon Filling mixture making sure to spread it evenly.
• Top with remaining cake batter. Use a spatula to spread evenly.
• In another small bowl mix together dry streusel ingredients. Slowly add melted butter. Use hands to form small pea size crumble.
• Sprinkle top of cake with half of streusel mixture. Reserve remaining half and set aside.
• Place cake in center of rack in the middle of the oven.
• Bake for 50-55 minutes. Half way through baking, carefully slide out oven rack with cake and sprinkle with remaining streusel. Continue baking until when you touch center of cake it springs back.
• Remove cake from oven and cool completely.
• In a small bowl mix together vanilla glaze ingredients. Mix until smooth. Remove cake from pan. Drizzle with vanilla icing.
• Slice and serve.

COFFEE JELLY ROLL SUPREME

Steps:

• Preheat your oven to 350° degrees. Line the bottom of a jelly roll pan or a cookie sheet with parchment paper or wax paper, then grease with a little margarine.
• In a bowl sift together flour, baking powder and salt. Put aside until needed.
• In a small bowl add the egg yolks, sugar, espresso coffee, mascarpone cheese and vanilla extract and mix well.
• In a large bowl beat the egg whites and cream of tarter until stiff peaks form. Then gently fold into the egg whites, both the yolk and flour mixtures, one at a time, just until they are combined. Do not over mix the batter.
• Pour the batter into the prepared jelly pan or cookie sheet and bake for 20 minutes. Cool for 5 minutes in pan, then making sure to leave the paper on, unmold and roll the cake starting with the short side. Place the rolled cake in the refrigerator for 5 - 10 minutes to chill.
• Once the cake is chilled you can prepare the cream filling. In a large bowl add mascarpone cheese, powdered sugar and espresso coffee. Beat on low until soft peaks form. Now add the whipped cream and blend well. Place into refrigerator until needed.
• Assemble the cake: Take cake out of refrigerator, start unrolling the cake and gently remove the paper.
• Slowly drizzle the butterscotch syrup over the entire cake, watching that you don't get too close to the edges of the cake.
• Now spread all the coffee cream filling over the entire cake except for the edges.
• Then sprinkle the diced bananas over the cake and drizzle with the chocolate syrup.
• Carefully roll up the cake and wrap tightly in plastic wrap, placing in fridge until ready to serve. Sprinkle with powdered sugar and enjoy.

CRESCENT ROLL CHEESE COFFEECAKE

Steps:

• Preheat oven to 350 degrees.
• In a 10 inch cake pan,lay out the separated triangles from one crescent roll in a star pattern, with corners overlapping. Pat down in pan until the bottom is completely covered, and a little up the sides. It's nice if there are some points up the sides to lay over the topping.
• Put pan in oven for 4-5 minutes.
• From the second tube, take four crescents, roll them out and cut them in half the long way (so you have eight small triangles). Set aside.
• Beat cream cheese, sugar, flour and egg together. Stir in almond extract. Remove pan from oven.
• Pour the cream cheese mixture in the pan, gently smooth out.
• Fold over any points from the sides of the pan.
• Lay the additional pastry triangles around the cake like a spoke, with the thin points to the center.
• Sprinkle with 1 teaspoon sugar.
• Bake for 24 minutes, or until top is golden.
• Remove from oven, let sit for approximately 15 minutes.

THE BEST COFFEE CAKE. EVER.

Steps:

• Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm-delicious!

CINNAMON ROLL CAKE

Steps:

• Preheat oven to 375 degrees F. Coat a 9-inch cake pan with cooking spray.
• Unroll the dough on a flat surface and pinch seams together. Spread butter evenly over dough. In a small bowl, mix sugar and cinnamon, then sprinkle over butter.
• Using a sharp knife, cut the dough lengthwise into six 2-inch wide strips. Roll up one strip and place in center of cake pan, end cut down. Place the remaining strips around the center roll, starting each strip at the end of the previous one. Bake 15-18 minutes or until golden brown. Let cool 5 minutes, then gently remove to a platter.
• In a small bowl, combine cream cheese, confectioner's sugar, and milk; mix until smooth. Spread icing over warm cinnamon roll cake and serve immediately.