How To make Mocha Spice Roll Cake
6 lg Eggs, separated
1 c Sugar
3/4 c Cake flour
1/2 t Salt
1 t Baking powder
1/2 t Allspice
1 t Ground cloves or - to taste
1 1/2 t Ground cinnamon
x Confectioners' sugar =========================== MOCHA CREAM FILLING/FROSTING 1 1/2 pt Heavy cream
3 tb Instant coffee
1/4 c Superfine sugar + to taste
4 1/2 tb Sweetened cocoa
Source: The Uncommon Gourmet - Adjusted by Suzy CAKE ROLL: 1. Preheat oven to 350 degrees. Grease a 10x15-inch jelly roll pan.
Line the pan with wax paper and grease the paper. 2. In the bowl of an electric mixer, beat the egg yolks and sugar
together until the mixture is pale and fluffy. 3. Sift the flour with the salt, baking powder, and spices. Add the
dry ingredient to the batter. 4. In a separate bowl, beat the egg whites until stiff and gently
fold them into the batter. 5. Pour the batter into the prepared jelly roll pan. Bake for 20 minutes.
Remove from the oven and turn the cake over onto a clean linen dish towel that has been dusted with confectioners' sugar. Lift off the pan and let the cake cool for 10 minutes. Peel off the wax paper from the cake. Carefully roll the cake with the towel, jelly roll fashion, and let the cake remain in this position on a rack for 20-30 minutes while it cools completely. 6. When the cake is cooled, unroll to fill (IMPORTANT* If the cake is
even slightly warm, the whipped cream filling will weep.) Spoon a generous amount of the mocha cream onto the inside of the cake, smoothing it to within 1-inch of all the edges. 7. Roll the cake up to form a log. Place it seam side down on a platter.
Spread the remainder of the mocha cream over the roll, frosting it evenly. Run the tines of a fork along the top of the cake roll to create decorative ridges resembling the bark of a tree. Refrigerate the cake roll until serving time. (If you choose to freeze the dessert, wrap it loosely in saran wrap. Defrost 2 hours in the fridge prior to serving.) MOCHA CREAM FILLING AND FROSTING: Cream to fill & frost one cake roll ======================================================================== 1. In a small saucepan, warm 1/2 pt. of the heavy cream with the
instant coffee just enough to dissolve the granules. Remove from the heat and chill well. 2. In the bowl of an electric mixer, whip all of the cream, sugar
and cocoa until stiff peaks form. Refrigerate until needed. From the recipe files of Suzy@gannett.infi.net -----
How To make Mocha Spice Roll Cake's Videos
Mocha Rum Icing Swiss Roll ☕????
Indulge in the exquisite flavors of mocha rum icing on a Swiss roll. A dessert that combines the richness of coffee and the sweetness of chocolate!
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Mocha Swiss Roll Homemade
Mocha Swiss Roll -Try this tasty simple and quite easy to do homemade Mocha Swiss Roll recipe, a sweet treat is made of light sponge cake rolled with Sugar and Margarine Filling its same like filipino roll Pianono one of the best seller merienda in Pinoy bakery
Mocha Cake Recipe.mov
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The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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How to Make Roll Cakes & Roulades | Bake It Up A Notch with Erin McDowell
Erin's rolling roulades! In this episode, our resident Baking BFF demystifies the technique behind jelly roll cakes and bakes it up a notch with some festive holiday versions of the roulade, including a classic yule log (Buche de Noel) and a spectacular, candy-cane-inspired Peppermint Roll Cake. Show us what you make with #bakeitupanotch and happy baking!
RECIPES IN THIS EPISODE:
Blueberry Cream Roulade:
Chocolate Roulade:
Cinnamon Roll-ade:
Peppermint Roll Cake:
Also featured in this video
GIR Silicone Spatulas:
Nordic Ware Natural Aluminum Baking Sheets:
LOOKING FOR A SPECIFIC MOMENT?
0:00 Introduction
01:27 Open Up Your Toolkit
04:56 Get to Know the Sponge
19:39 (Not) Too Hot to Handle
22:16 Ready to Roll
24:13 Filling Good, Filling Great
25:28 Put it All Together
31:19 Mistakes Happen
35:40 A Photo Finish
36:10 Peppermint Roll Cake
37:37 Yule Log
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Mocha Cake | One Pot Chef
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Mocha Cake is a delicious chocolate and coffee flavored cake. Easy to prepare and very impressive, this cake is perfect for morning / afternoon teas, social gatherings, dinner parties or when unexpected guests drop by - give it a go!
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=================
RECIPE FACT SHEET
=================
INGREDIENTS IN THIS DISH:
CAKE:
200g of Milk Chocolate
100g of Butter
1/2 Cup of Milk
1/2 Cup of Caster Sugar (Super Fine White Sugar)
1 1/3 Cups of Self Raising Flour
4 Eggs (Beaten)
3 Teaspoons of Instant Coffee Powder
1 Tablespoon of Water
FILLING:
200g of Milk Chocolate
40g of Butter
Icing / Powdered Sugar (for dusting over cake)
SERVES 8 - 10
Preparation Time: About 15 minutes
Cooking Time: About 1 hour
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Tracks:
Bright Wish and Peppy Pepe
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.