Sheet Pan

Espresso Mocha Roll Cake

by:
May 31, 2017
1 Rating
Photo by Erica Hom
Author Notes

A fluffy and flavorful Espresso sponge rolled with a chocolate and espresso whipped cream. A perfect way to perk up your day! —Erica Hom

  • Serves 6-8
Ingredients
  • For the Cake
  • 5 Eggs, separated
  • 4 tablespoons sugar, divided
  • 3 tablespoons vegetable oil
  • 3 tablespoons water
  • 11 tablespoons cake flour
  • 3 teaspoons instant espresso powder
  • For the filling
  • 1 1/2 cups Cold Heavy Cream
  • 1/2 teaspoon vanilla
  • 3 teaspoons instant espresso powder
  • 2 teaspoons cocoa powder, dutch processed
In This Recipe
Directions
  1. Pre Heat oven to 320F
  2. Slowly add 2 tbsp sugar to the 5 egg whites while beating till your reach stiff peaks
  3. Put egg yolks and the rest of the sugar into a large bowl and beat until light-colored. Add black sesame paste or espresso powder and mix to combine. Then add vegetable oil and water and combine,
  4. Add cake flour to the egg yolk mixture and mix.
  5. Gently fold in half of the egg whites to the yolks until combined. Add the rest of the meringue and fold till fully combined. (You'll get white streaks in your cake if it's not combined properly)
  6. Pour into a sheet pan lined with parchment paper and spread evenly. Bake for 13 minutes.
  7. To make the filling, Whip Heavy cream with sugar and flavoring of choice till stiff.
  8. Once the cake has cooled, spread the whipped cream filling evenly on the cake. Then, starting on the short end of the cake, gently roll the cake while peeling it off the parchment paper. Make sure to pull back on it slight while rolling to ensure a nice, tight roll. Slice (with a serrated knife) and Enjoy!

See what other Food52ers are saying.

  • bliaghati
    bliaghati
  • sous
    sous

2 Reviews

bliaghati January 3, 2020
I agree with the previous reviewer that the recipe has flaws: One she directs you to whip the cream with sugar for the filling, however, there is no sugar listed in the filling ingredients. The instruction to prepare the pan should be one of the very first steps. However, that said, if you have made a rollette before, it is easy to adjust for the flaws, and the resulting cake is lovely. It tastes like coffee with a little sugar and cream, not sweet but very satisfying. It improves with chilling, so making it the day before would be an excellent idea - if you can wait that long to taste it!
 
sous March 25, 2018
I tried this recipe three times and even though it was extremely broad, gave no tips whatsoever on how to make it correctly, and was flawed in many steps as well as many ingredient measurements, I decided to just continue to make adjustments and see where it goes. Do not waste your time. It's a horrible recipe, the roll cake is very dense and this recipe does not help you figure out how to mix correctly and when to actually put the ingredients. I would recommend finding a video because that is much more helpful in figuring it out as well as searching up tips on how to make roll cakes as they are not as easy as this recipe makes it seem. No, it is not just mixing everything together, although it's what the instructions seem to say.