Mocha Roll

By Janet-2

From Pinoy recipes:

http://www.pinoycookingrecipes.com/mocha-roll.html

Ingredients

• Mocha Cake:
• 1 cup cake 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 RECIPE:
• 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.
• 12 tbsp softened butter

Preparation

Step 1

Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper.

You will need three bowls: 1 large bowl and 2 medium sized bowls.

In the medium bowl, 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.

In another medium bowl, combine all the liquid ingredients (coffee, egg yolks and oil). Set aside.

In a large mixing bowl, combine flour, sugar, baking powder, coffee powder and salt. Pour-in the liquid ingredients to the flour mixture. Continue mixing until light & fluffy.

Using a spatula, gently fold in the egg whites mixture into the batter mixture. Pour the batter evenly into the prepared pan and smooth top with a spatula. Bake for 20 to 25 minutes. Cake is ready if toothpick inserted comes out clean.

Turn the cake out on a towel lightly sprinkled with powdered sugar.
Slowly peel off the parchment paper. 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.

Unroll the cake and transfer onto a parchment paper. Spread with a thin layer of Mocha frosting (recipe below) and re-roll the cake, frost the outside of the roll. Refrigerate for at least 2 hours before slicing.

PREPARE THE MOCHA FROSTING:

Beat the egg whites until frothy. Add the salt, 1 tbsp sugar and 1 tbsp instant coffee powder. Beat at medium speed until soft peak. Set aside.

In a sauce pan, 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.

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.

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.