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.