Espresso Mocha Roll Cake

By • May 31, 2017 0 Comments

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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

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Serves 6-8

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
  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!

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