Espresso Roll with Chai-latte filling

IMG_0038.jpgDo you drink coffee or tea? with this cake you don’t have to choose. It’s perfect for strong and exotic taste lovers. The intensity of coffee and cocoa with the Chai tea cream filling is, definitely, a combination you must try.

This week is experiments week! So yes, from time to time one gets tired of traditional flavors and wants to try new stuff. If you have the same feeling, then you must prepare this cake, and by the way, it is really easy!

IMG_0049.jpgYou will hate it or love it. Because, the truth is, that this combination is something I’ve never tried before. So, take the risk and you will tell me to which group you belong, haters or lovers.


IMG_0047.jpgThis cake is a safe bet if you like tea, but specially if you love the exotic Chai tea. And of course, you must like coffee and dark cocoa flavors. Well, clearly it is not a cake for kids.



And what can I say about roll cakes? (in Spain we call them gypsy arm, weird eh?) Don’t you find them lovely? I do, and I have the feeling that they are not that popular in most of the famous baking blogs I follow. So, here I am to rescue these classics!!


Moreover, to make this cake you don’t need any particular pan shape or size, any pastry bag, nothing. Simply the oven tray, and that is something everybody has at home. So this time I don’t want to listen to excuses like “oh I don’t have this pan size” or “I don’t have this other pastry bag tip”. Preparing this cake is extremely easy and quick, you’ll see.


To conclude, I want to go a bit out of the recipe topic and tell you about my other passion beside baking: flowers. I’m sure you realized how beautiful are the orchids in the pictures. I love orchids in general, it is not my favorite flower (I’ll tell you another day which is my very best favorite flower), but I love them. I have many at home and now they are all blooming, at the end of the post I leave some pictures of them. They are soooo sweet!!


Espresso Roll with Chai-latte filling

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Serves: 12
Cooking Time: 20 min. Total: 50 min (plus 1h 30min refrigerating)


  • For the biscuit:
  • 4 eggs M size
  • ¼ tsp salt
  • 100 g sugar
  • 4 Tbsp soluble coffee
  • 3 Tbsp cold water
  • 75 g sifted general purpose flour
  • 4 Tbsp sifted dutch cocoa (and some more to decorate)
  • For the filling:
  • 200 g whipping cream
  • 2 Tbsp sugar
  • 250 g quark
  • 50 g soluble Chai-latte
  • 150 g raspberries



Preheat the oven at 200ºC. Separate eye yolks and whites. Whip the egg whites to stiff peaks, adding sugar and salt one spoon at a time when it starts being foamy. Dissolve coffee in the water, add to the yolks and stir. Incorporate to the egg whites. Stir in flour and cocoa. Mix soft, moving the spoon in circles (don’t use a machine) so that the egg whites don’t lose volume.


Prepare the oven tray with a paper baking sheet. Pour the batter and spread it equally all over the tray surface. Bake for 8-10 minutes.


In the meanwhile, prepare in a flat surface a clean kitchen towel and dust it with sugar. Once the biscuit is cooked, remove it from the oven, and while still warm, lay it down over the kitchen towel and roll it as you see in the picture. Let it cool at room temperature.


To prepare the filling, whip the cream with the sugar. Mix Chai-latte powder with quark and add the mixture to the whipped cream. Don’t use liquid tea, it must be powder. This filling does not accept any liquids or it will lose the texture and you could not use it.


Unroll the biscuit, remove a bit of the margins and spread the filling all over the surface, leaving like 5 cm free where the roll will be closed. Strew the raspberries and roll again.


Refrigerate for at least 1 hour and a half. Just before serving, dust the roll with some cocoa powder.


Enjoy it!!

Sweet dreams,

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And as I told you, I leave you some pictures of Bonus of my precious orchids that are in bloom all at once. Quite a spectacle of nature!






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