Mocha Swiss Roll

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

Source: iced cupcakes and cookies

Ingredients

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.