- Cocoa Roulade Sponge Cake
- 1/2 cup (2 1/2 oz) flour
- 1/4 cup plus 1 Tablespoon (1 oz) cocoa powder
- 1/4 teaspoon baking powder
- 3 large eggs
- 1/2 cup ( 3 1/2 oz) sugar
- pinch of salt
- 2 Tablespoons (1 oz ) butter, melted butter
- 1 Tablespoon water
- Confectioner's sugar for dusting
- Marsala Mascarpone Filling
- 1 cup (8 oz) mascarpone cheese
- 1 Tablespoon confectioner's sugar, sifted
- 1 Tablespoon Marsala wine
- Mocha Sauce
- 2/3 cup unsweetened cocoa
- 1 2/3 cups white sugar
- 1 1/4 cups water
- 1 1/2 tsp. espresso powder or instant coffee granules
- 1 teaspoon vanilla extract
Adapted from keyingredient.com
To make the cocoa roulade, preheat oven to 350 degrees F. Grease a 9“x13” baking pan well and line bottom with parchment paper.
Prepare two thin tea towels, sprinkled generously with confectioner’s sugar.
Sift flour, cocoa powder, and baking powder into a bowl and set aside.
Whisk eggs and sugar together in a metal bowl. Set over a pot of simmering water on the stove and heat for a few minutes, whisking constantly, until the mixture is thick and warm to the touch.
Pour egg mixture into bowl of a stand mixer, add the salt, and whisk with the whip attachment on high speed for a few minutes until the mixture has cooled and tripled in volume.
Remove bowl from mixture and fold in flour mixture with a rubber spatula, trying not to deflate the batter.
Combine melted butter and water and add to the batter, folding in to combine.
Pour batter into prepared pan and spread out evenly with an offset spatula.
Bake for about 8 to 10 minutes, rotating halfway through. The center of the cake should bounce back when pressed with a fingertip.
Remove from oven and immediately turn out onto a wire rack. Peel off the piece of parchment on the bottom of the cake. Cut the cake lengthwise down the middle so you have two long skinny rectangles. Transfer each piece to a tea towel. Roll cake into tea towel from the longest side. Let cool completely.
To make the filling, combine all the ingredients together in a bowl until evenly blended.
For Mocha Sauce:
In a medium saucepan over medium heat, combine cocoa, espresso powder, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.
Unroll cakes from towel and fill with cheese mixture. (I use a piping bag)Re-roll cakes and refrigerate for at least one hour. Cut cakes into sushi-sized pieces and garnish with supremed orange sections or other. Serve with warmed sauce and chopsticks.