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30 May 2022

Coffee Roulade

Rustenburg – Tumisang Tranquillity Segarume is a pastry chef and partner at Teekay Cake Saloon. Baking is in his blood as he is one of three chefs in his family.

“Through studying hospitality, I discovered my passion for pastries and then decided to go into that field,” Segarume said. He then joined his aunt in the pastry industry.  The science and the creative side to making delicious pastries really motivates him. It is a very fast-paced environment.

He added: “I like the fact that I can make other people happy by simply doing something that I love.”

One of his signature cakes is his Coffee Roulade, and he gladly shared his recipe with our readers. For more information contact Teekay Cake Saloon on 066 268 3845.

Ingredients:

  • 4 eggs
  • pinch of salt
  • 2 egg yolks
  • ? cup (60g) sugar
  • 1 teaspoon vanilla extract
  • 1¼ cups (125g) flour
  • ½ teaspoon baking powder
  • sugar for sprinkling

Filling    

  • 150g spoonable heavy (double) cream
  • 250g mascarpone cheese
  • 15g cocoa powder
  • 3 tablespoons instant coffee powder
  • 100g sugar
  • 250ml whipping cream
  • chocolate-coated coffee beans for decoration
  • 2 tablespoons cocoa powder, for dusting.

Instructions:

(Prep and cook time 45 minutes, plus 2 to 3 hours for cooling) 

  1. Prep your pan and parchment paper.
  2. Preheat the oven to 200°C.
  3. Separate the eggs. Whisk the egg white and salt till stiff.
  4. Put the egg yolks, sugar and vanilla extract into one bowl and beat together until foamy. 
  5. Sift in flour and baking powder and stir into the mixture. 
  6. Fold in whisked egg whites. 
  7. Spread the batter in the pan to avoid stickiness.
  8. Bake for 8 to 10 minutes. 
  9. Turn out onto a tea towel sprinkled with sugar.
  10. Pull off the baking parchment.
  11. Put spoonable cream, mascarpone cheese, cocoa powder, instant coffee powder and sugar in a bowl and stir together until the coffee is dissolved. 
  12. 1Whisk the whipping cream until stiff and fold four-fifths into the mixture.
  13.     Spread coffee cream filling on the sponge cake.
  14. Roll the sponge up with the tea towel. And allow it to cool.
  15.     Chill well before serving. Dust with cocoa powder and decorate with the reserved cream piped on top and the chocolate coated coffee bean. 

If you want your recipe featured in the Platinum Weekly newspaper, contact Danika Minnaar at 081 579 7000 or email editorial@platinumweekly.co.za. 

Tumisang Tranquillity Segarume bakes beautiful cakes! Coffee Roulade

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