Mocha Roll Cake

  • Servings: 8-10
  • Difficulty: Intermediate
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Mocha Roll Cake is as the name suggest a type of roll cake. It's another one of the throw backs to a classic Philippine recipe, not exactly sure where the recipe originally originated from but i remember the smell and eating it when i was younger. It's a coffee cake and it's somewhat simple to make. Some key factors when making this recipe is make sure you roll the cake asap fresh and hot from the over to prevent any cracking as well as it's much easier to roll early, make sure the butter is nice and room temperature before mixing in for the icing and finally using good quality coffee helps as it's your main flavor. Overall it's good to make and people that love coffee will love this dessert.

Ingredients

  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 tbsp baking powder
  • 1 tbsp instant coffee powder
  • 1/2 tsp salt
  • 4 egg yolks
  • 1 tbsp instant coffee dissolved in 1/4 cup hot water
  • 1/4 cup oil (I used olive oil)
  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup sugar
  • **Mocha Icing**
  • 2 egg whites
  • 1/8 tsp salt
  • 1 tbsp sugar
  • 1 tbsp instant coffee powder
  • 3/4 cup sugar
  • 1 tbsp instant coffee dissolved in 1/2 cup hot water.
  • 1/2 cup softened butter

Directions

  1. Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper.
  2. In a mixer, whisk egg whites until frothy. Add cream of tartar. Gradually add 1/4 cup of sugar while beating in high speed until still stiff. Set aside.
  3. In another bowl, combine all the liquid ingredients (coffee, egg yolks and oil). Set aside.
  4. In a mixing bowl, combine flour, sugar, baking powder, coffee powder and salt.
  5. Pour-in the liquid ingredients to the flour mixture. Continue mixing until light & fluffy.
  6. Using a spatula, gently fold in the egg whites mixture into the batter mixture.
  7. Pour the batter evenly into the prepared pan and smooth top with a spatula.
  8. Bake for 20 to 25 minutes or until cake is ready if toothpick inserted comes out clean. Remove from oven.
  9. Turn the cake out on a towel lightly sprinkled with powdered sugar.
  10. Slowly peel off the parchment paper. **make sure to roll the cake while it’s still HOT** Roll the still warm cake with the towel and leave on a wire rack (with the towel on it) to cool completely. **Note** You don’t roll the towel inside the cake. You just use the towel to hold the cake and to roll it.
  11. While the Cake rest, we can make the frosting. Beat the egg whites until frothy.
  12. Add the salt, 1 tbsp sugar and 1 tbsp instant coffee powder. Beat at medium speed until soft peak. Set aside.
  13. In a saucepan, combine dissolved coffee and sugar. Stir until sugar is dissolved. Bring to a boil over moderate heat (no need to stir). Boil for 2-3 minutes.
  14. Remove from heat and slowly pour hot syrup into whites, beating constantly until meringue is cool to the touch. ***NOTE*** Before proceeding, make sure meringue has cooled down. make sure the butter is room temperature
  15. Add softened butter (1 tbsp at a time), beating well after each addition until mixture is smooth. ***Mixture may look curdled before all of the butter is added but will come back together by the time beating is finished.
  16. Unroll the cake and transfer onto a parchment paper.
  17. Spread with a thin layer of Mocha icing and re-roll the cake, frost the outside of the roll also.
  18. Refrigerate for at least 2 hours before slicing. Serve & Enjoy!

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