As soon as we took the first bite, we glanced at each other. We knew that this dessert was the winner! Although roll cakes have been around forever, this light and fluffy one boasts an incredible coffee flavor and is as elegant as it is tasty!

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.

While the cake cools, prepare the coffee cream. Beat the whipping cream with the remaining ingredients until stiff. When the cake is completely cool, unroll it gently. Spread most of the cream evenly over the surface of the cake, reserving some for frosting the outside of the cake, and re-roll it.

Transfer the cake to a serving dish and frost the top and sides of the cake with the remaining cream. Garnish with shaved chocolate.