Mocha Roll Recipe ​

INGREDIENTS:
  • 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​
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. 
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​HOW TO MAKE MOCHA CAKE:
  • Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper.
  • 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 oil). Set aside.
  • In a 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. 
  • Remove from oven. 
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  • 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. 
  • Serve & Enjoy! 
​

​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. 

​***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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​​Hi, Janette here!
Let me know what you think about this recipe.
​Leave a comment below.
Thanks! 

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