MOCHA CAKE ROLL Recipes

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The manufacturing procedure is really simple, you simply need to adhere to the methods that we have written on this web page. The complying with are the stages of exactly how to cook MOCHA CAKE ROLL.

I have made this cake lots of times already that I regard this recipe as one of my go-to whenever I need to make a cake for an occasion or even just for those ordinary days that I am craving.

I guess you can never go wrong with a mocha cake roll. It is lightly sweet yet the buttercream is creamy with a perfect note of coffee. Its the buttercream, it is the mocha  Swiss meringue buttercream that always get me!

Another nice thing about this recipe is that it requires ingredients that you probably have on hand: coffee, eggs, milk, oil. These are all kitchen staples.

The first time I made mocha cake roll, the thing that intimidated me the most is rolling the cake. In this recipe, I used the towel method where after baking, the cake is turned over onto a clean kitchen towel. The cake is rolled together with the towel while it is still hot and then allowed to cool completely that way.

update added Sept 30, 2016: I find that another method using a parchment paper works just as well as the towel method. The parchment paper method is what I used in this mango cake roll.

Ingredients
For the cake:

  • 4 egg yolks
  • ¼ cup sugar
  • 2 tbsp cooking oil
  • ¼ cup milk
  • 1 tbsp instant coffee powder dissolved in ½ tbsp hot water ( let cool)
  • ¾ cup flour
  • ½ tbsp baking powder
  • 4 egg whites
  • ¼ tsp cream of tartar
  • ¼ cup sugar
  • For the Mocha Swiss Meringue Buttercream
  • 2 egg whites
  • ½ cup sugar
  • 1 stick softened butter unsalted
  • 1 tbsp instant coffee powder dissolved in ½ tbsp hot water ( let cool)

Instructions
Make the Cake

  1. Line a 15 x 10 jelly roll pan with parchment paper. Preheat oven to 370 F.
  2. Sift together flour and baking powder in a bowl and set aside. Whisk the egg whites using high speed of stand mixer. Once frothy, add in the cream of tartar. Once soft peaks form, gradually add the ¼ cup of sugar until the egg whites form shiny, stiff peaks. A good indicator: turn the bowl upside down and the egg whites should not spill or flow.
  3. Meanwhile, beat together the egg yolks and sugar using a wire whisk. Once it is thick and light colored, add in the milk, vegetable oil and the coffee . Add in the flour mixture and whisk together until the mixture is smooth.
  4. ………………………………………….

for full instruction please see : www.womanscribbles.net


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