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Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.

Source: Martha Stewart Living, November 2009
Servings

Ingredients

Directions

Cook's Notes

Cake can be refrigerated, covered, for up to 3 days.

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  • jlefae66705
    16 APR, 2017
    I just took the cake out of the oven and I already feel I must have done something wrong. My cake is not springy, it is crispy (not burnt). Would stiff peaks vs. soft peaks make a difference? This is a bummer because if it doesn't come out I've wasted a lot of eggs and now I have nothing for Easter feast.
    Reply
    • jlefae66705
      16 APR, 2017
      I finished the cake and it actually turned out good, although the edges where it was crispy were a little ragged. I suppose I could cut those off nicely, but I really don't care.
  • srogersacrisha
    18 NOV, 2016
    In step #2, it says to: "Whisk whites in a medium bowl until soft peaks form.". - Does this mean to use your whisk or can you use an electric mixer? It often says "whisk" when they want you to manually whisk it but wouldn't that take long this way? I'm asking because I'm really bad at whisking and would much rather use mixer.
    Reply
  • Sapphire31
    9 APR, 2015
    Very delicious, but is there a video showing the steps on how to make it? I messed up a bit but it was still good.
    Reply
  • DianaLeto
    28 DEC, 2011
    This cake is delicious. I have tried a few Jelly Roll recipes and the cake kept falling apart or breaking on me. This was light, fluffy, and delicious! I highly recommend it!
    Reply
  • smd1227
    16 MAR, 2010
    I changed up the filling a little bit by making a cream cheese frosting and ligthtening it up with the whipped cream. Outstanding!!! It would also be good with a buttercream frosting lightened with whipped cream. Either way, this cake is a winner and it looks beautiful on a fancy plate.
    Reply

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