Mocha Roll
For the Mocha Roll, you will need:
- 2 cups sifted flour
- 1 tsp. fine iodized salt
- 1-1/2 cups white sugar
- 3 tsp. baking powder
- 2 tbsp. instant coffee
- 1/2 cup salad oil
- 3/4 cup hot water
- 8 egg yolks
- 8 egg whites
- 1 tsp. cream of tartar
To make the cake:
1) Preheat oven to 350 deg F. Grease a 15x10x1-inch jelly-roll pan. Line bottom of pan with parchment paper. Spray paper and sides of pan lightly with no-stick cooking spray. Set aside.
2) In a medium mixing bowl, combine flour, salt, 1 cup of the sugar, baking powder and coffee. Make a well in the center, and pour in oil and hot water.
3) Using an electric mixer with paddlle attachment, beat mixture at medium-low speed for 3 minutes. Continue mixing at the same speed, add egg yolks one at a time, blending well after each addition, until thoroughly mixed. Set aside.
4) In another medium bowl, beat egg whites and cream of tartar with wire beater attachment of electric mixer at medium high speed until frothy. Add the remaining 1/2 cup sugar in four additions, beating until mixture is stiff and glossy.
5) Using a rubber spatula, gently fold one fourth of beaten egg whites into batter, scraping bottom of bowl, until lightly blended. Gently fold about 1 cup of batter into beaten egg white mixture. Repeat until all the batter has been blended into egg white mixture. Pour evenly into prepared pan.
6) Bake for 15 minutes, then remove from oven and cool on wire rack.
7) Invert cake onto smooth clean cotton dish towel. (Do not use terry cloth towel.) Very carefully remove top piece of parchment paper. (Cake may stick slightly to paper.)
8) Lightly spray 15×10-inch piece of parchment paper and place over cake, sprayed-side down. While cake is warm, roll up cake and paper in towel beginning with 10-inch side. Cool completely, seam-side down, about 30 minutes.
For the filling, you will need:
- 1 tbsp. instant espresso or instant coffee granules
- 1 tbsp. water
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
To make the filling:
1) Dissolve instant espresso in 1 tablespoon water in small bowl; set aside.
2) Beat whipping cream in chilled small bowl at high speed until soft peaks form.
3) Gradually add powdered sugar; continue beating until stiff peaks form. Gently stir in dissolved espresso.
4) Carefully unroll cake; remove top piece of parchment paper. Evenly spread filling over cake.
5) Roll up cake from 10-inch end by carefully lifting towel, ending with seam-side down. Trim edges, if necessary. Carefully place onto serving plate. Cover; refrigerate until serving time. Carefully cut slices using sharp serrated knife.
