Best 4 Coffee Jelly Roll Supreme Recipes

COFFEE JELLY

Steps:

• Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.

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.

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.

CHOCOLATE AND COFFEE YULE LOG

Steps:

• For Kahlua simple syrup:
• Add the granulated sugar and water to a small saucepan over medium heat and whisk until the sugar is completely dissolved. Bring to a boil, then remove from the heat and add the liqueur.
• Stir to combine and allow syrup to cool completely.
• For Biscuit Roulade:
• Preheat oven to 375 degrees F. Butter and flour a 15 by 10 by 1-inch jelly roll pan. Line the bottom with parchment paper and butter and flour the paper.
• Combine the flour, baking powder, and cocoa in a small mixing bowl, set aside.
• Beat egg yolks in a medium mixing bowl with an electric mixer on high speed until thick and lemon colored, about 5 minutes. Gradually add 1/2 cup of the sugar, beating on high speed until the sugar is dissolved. Thoroughly wash and dry the beaters. Beat egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Slowly add the remaining 1/2 cup of sugar, beating on medium speed until stiff peaks form.
• Carefully fold the egg yolk mixture into the egg whites, using a rubber spatula. Once all of the egg yolk mixture has been incorporated, sprinkle the flour mixture over the egg mixture and fold in gently, just to combine.
• Spread the batter evenly into the prepared jelly roll pan. Bake until the cake springs back when lightly touched near the center, about 12 to 15 minutes.
• Lay out a clean, thin cotton kitchen towel on a work surface; dust the top with confectioners' sugar and set aside.
• Immediately after removing the cake from the oven, loosen the edges of the cake from the pan using a knife.
• Turn cake out onto the sugared kitchen towel, parchment paper side up. Carefully pull off the parchment paper.
• Fold towel over the longest side of the cake and roll up the cake with the towel inside.
• Cool on a rack with the seam side down.
• For Coffee Buttercream:
• Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from heat and add the coffee grinds; allow to steep for 5 minutes. Strain through a coffee filter into a small bowl and set the coffee concentrate aside.
• Mix the remaining 1/2 cup of water and sugar in a heavy 2-quart saucepan over medium-high heat. Clip a candy thermometer to the pan and heat to 240 degrees F, soft-ball stage, 18 to 20 minutes. Keep the edge of the saucepan clean by brushing it with a pastry brush moistened with water, as needed.
• Once the temperature reaches 240 degrees F, remove the candy thermometer and remove the saucepan from the heat.
• Beat the egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Gradually pour the hot mixture, in a thin stream, over the whites while continuing to beat for 2 to 3 minutes. Scrape the sides of the bowl as needed and continue to beat until a meringue forms.
• Add the butter all at once, and beat on medium speed until incorporated. Increase speed to high and continue beating until smooth and shiny, about 8 to 10 minutes. Add the vanilla extract and coffee concentrate and mix for 1 minute until combined. Set aside.
• For Chocolate Ganache:
• Put the chocolate, butter, and honey in a large mixing bowl and set aside.
• Heat the whipping cream in a small saucepan over medium heat until it begins to boil, about 2 to 3 minutes. Remove from heat and pour the cream into the chocolate mixture. Whisk until smooth.
• Set aside and allow the ganache to come to room temperature.
• To Assemble:
• Unroll the cake and remove the towel. Using a pastry brush, "baste" the cake with the coffee-based liqueur simple syrup.
• Evenly spread the coffee buttercream over cake to within 1-inch of the edges. Reroll the cake to form the "log." Arrange, seam side down, on a serving platter.
• Spread the chocolate ganache over the top and sides of the cake. Score the ganache with the tines of a fork to resemble the bark on a log. Decorate as desired and refrigerate for 1 hour to let the ganache set.