Coffee Whipped Cream “Jelly Roll”

This kind of cake was very popular in the 1960’s and 1970’s. I used to make variations of it often, on holidays and special events.

Then, for no reason at all, I stopped making it about 30 years ago! I guess that other cakes took its place and became popular in our family; the recipe unintentionally ended up on the bottom of the box of recipes and lay there forgotten for so many years.

A few months ago, I was walking from the gym, to the parking lot. While passing by the elevator, I saw that a woman I know was holding the elevator door open, and quickly calling out a recipe to a friend who was standing outside the elevator. I stopped for a moment, asked what recipe this is, and listened as she hurriedly called out the recipe to her friend.
Then the elevator door closed, and I went to my car, where I wrote down the quantities as I remembered her saying them a moment earlier.
This cake is the result.

We have meanwhile adopted this recipe in our family. It is super easy, and very good, and tastes and looks exactly the same as the recipe I used to use 30 years ago!

Please use a cake pan which is 37 cm x 25 cm (15 inches x 10 inches). Grease it, line it with baking paper, and lightly grease the baking paper before spreading the cake batter on it.

Ingredients:

For Cake

• 4 egg whites
• 4 Tablespoons granulated sugar
• 4 Tablespoons self rising flour
• 4 Tablespoons canola oil

For Whipped Cream Filling

• 1 teaspoon granulated coffee
• 1-2 teaspoons hot water
• 2 containers (2 cups) of whipping cream
• 1/2 cup sugar.

Preparation:

1. Grease with butter, a baking pan 37 cm x 25 cm (15 inches x 10 inches). Line it with baking paper (parchment paper) and lightly grease the paper.
2. Beat the egg whites, adding 2 Tablespoons of the sugar gradually, beating until the egg whites stand in stiff peaks.
3. In another bowl, using the same beaters (you don’t have to wash them after beating the egg whites), beat together the egg yolks, the remaining 2 Tablespoons of sugar, and the oil. Then add the self-rising flour, and beat only until it is incorporated into the mixture.
4. Fold the beaten egg whites into the beaten egg yolk mixture. Fold until both mixtures are well incorporated.
5. Spread into the prepared, greased baking pan,
6. Bake in 180 C (350 F) oven, for about 20 minutes, until light golden brown in color, and no longer wet.
7. Remove from oven, carefully remove the cake from the baking paper, and roll up into a roll, leaving it to cool.
8. When the cake roll is room temperature, prepare the filling:
9. Put the granulated coffee into the hot water (1-2 teaspoons), and mix so that the coffee granules dissolve into the water. Cool.
10. In mixer bowl, beat two cups of whipping cream, gradually adding 1/2 cup granulated sugar, and beating; towards the end, before it is very stiff, add the coffee which has been dissolved in the 1-2 teaspoons water. Keep beating till stiff.
11. Carefully open the cake roll, and spread half the whipped cream mixture into the roll, and then carefully roll up, being careful not to squeeze the whipped cream out of the cake..
12. Use the rest of the whipped cream to cover the outside of the cake roll. Can make nice lines with a fork, for esthetics.
13. Grate some chocolate over the whipped cream for decoration, or alternatively, shave the chocolate with a vegetable peeler, into little “ribbons”.
14. Place in freezer till firm. Once it is firm, cover with nylon wrap. Keep frozen till serving.
15. Do not defrost before serving: take cake out of freezer, cut slices, and serve. It will defrost very fast on the plate, and if eaten frozen, it tastes like icecream cake.