Sunday, July 24, 2011

Mocha Swiss Roll

I am sending this to  Aspiring Bakers #9 for July 2011

Source: iced cupcakes and cookies


4 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 cup + 1 tablespoon granulated sugar
1/3 cup all purpose flour
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Confectioner’s sugar (for dusting)

Mocha Cream
1 1/3 cup heavy cream
1 tablespoon cocoa powder
1 tablespoon instsant espresso powder
1/4 cup confectioner’s sugar (more if needed)

Making the cake
  • Line the bottom of a 17×12 inch sheet pan with parchment paper. Spray with non stick spray.
  • Separate two eggs putting the yolks in one bowl and the whites in another.
  • To the bowl with the yolks, add the other two eggs and the additional yolk.
  • Beat the egg yolks with 1/2 cup of sugar for about 5 minutes until it turns light in color and increases in volume.
  • Add and mix in the vanilla extract.
  • Sift in the flour and cornstarch to the beaten eggs. Fold in gently until just mixed.
  • In another clean bowl, whip the egg whites with the cream of tarter until soft peaks form.
  • Add in the tablespoon of sugar. Continue to whip until stiff peaks form.
  • Add 1/3 of the beaten egg whites into the batter and fold in to lighten the batter.
  • Continue to gently fold in the rest of the egg whites into the batter.
  • Pour the batter into the pan and smooth out evenly.
  • Bake in a preheated 375 degree oven for 12-14 minutes until the cake feels springy to the touch.
  • While the cake is baking, dust confectioner’s sugar onto a clean kitchen towel.
  • When the cake is done baking, remove from the oven and run a knife along the edge to loosen the cake from the pan.
  • Invert the pan on top of the towel and tap the bottom to remove the cake from the pan.
  • Peel the parchment paper off the bottom of the cake.
  • Dust the top of the cake with more confectioner’s sugar.
  • Roll up the cake with the towel starting from the shorter edge.
  • Let the cake cool completely while still wrapped up in the towel.
  • When the cake is cooled, unroll and spread with an even layer of the mocha cream (see below).
  • Roll the cake back up and refrigerate until serving.

Making the Mocha cream

Combine the heavy cream, espresso powder, cocoa powder, and confectioner’s sugar in a large bowl.
Beat until soft peaks form.
Taste, and add more confectioner’s sugar if needed.

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