you know how much i love junko’s roll cake and among so many roll cake recipes i’ve tried, hers is still the best in terms of taste, texture and flexibility in rolling. like a good basic macaron batter, all you need is just one to experiment with other endless flavor possibilities. i’m not usually a fan of instant coffee from grocery stores since most are too acidic for my liking but i went to isetan last weekend and chanced upon this UCC one from japan which is really really good. its not acidic at all and is pretty strong and full-bodied so i decided to add it into my favorite recipe to make a coffee roll cake. also jazzed it up a little by adding cocoa powder to part of the batter to make the dots. turned out fab!
i soaked the sponge with a vanilla rum coffee syrup and filled it with a condensed milk creme chantilly. i thought it was perfect, especially with a cup of latte macchiato. this is the first time i’m making latte macchiato and i used to be really fascinated by how the coffee was suspended in the middle. i now know its pretty easy to make after seeing this recipe on nespresso’s website. basically you just pour steamed milk into a glass then pour the espresso right down the middle of the milk very slowly. even though its easy, it still fascinates me!