MOCHA ROLL

Mocha Cake

INGREDIENTS:

MOCHA ICING RECIPE:

4 egg whites
1/4 tsp salt
2 tbsp sugar
2 tbsp instant coffee powder
1 1/2 cups sugar
2 tbsp instant coffee dissolved in 1 cup hot water.
24 tbsp or 1 1/2 cups softened butter
Notes:
1. If you don't want it strong, you can always adjust the portioning of the coffee powder.
2. Eggs should be room temperature.

HOW TO MAKE MOCHA CAKE:

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

Sift cake flour in a bowl and add 1 cup of the sugar, baking 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.
Preheat oven to 325 degrees F.
Grease the sides & bottom of the molds / cake pans.
Pour the batter mixture into the molds about 2/3 full.
Bake for about 20-30 minutes. Cake is ready if toothpick inserted comes out clean.
Remove from oven. Let it cool before frosting.

PREPARE THE 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.

***NOTES***

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.

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