Mocha Roll
Ingredients:
1 cup cake flour or self raising flour
1 1/2 tsp. baking powder
1/4 tsp salt
5 large eggs
1/2 tsp. vanilla extract
1/2 cup + 2 tbsp. sugar
1/4 cup warm evaporated milk
1 tbsp. coffee powder
1 tsp. Coca powder
2 tbsp. oil
Mocha Buttercream:
1 cup butter, softened
1 cup icing sugar
2 tbsp. evaporated milk
2 tsp. Coffee
1 tsp. Cocoa powder
Procedure:
1. Line one piece 12″x16″x1″ baking tray with parchment paper. Pre-heat oven to 350F/175C.
2. Sift all dry ingredients and set aside.
3. Combine all liquid ingredients in a mixing bowl with paddle attachment. Mix at low speed until all ingredients are blended.
4. In a bowl with wire whisk attachment, beat eggs and sugar and mix for 1 minute at low speed.
5. Increase to medium speed and continue mixing for 3-4 more minutes until soft peaks form.
6. Decrease to low speed and fold dry ingredients for 8-10 seconds or until incorporated (don’t over mix).
7. Gradually add liquid ingredients and fold. (Do not over mix.)
8. Pour the batter unto the prepared pan.
9. Bake for 12-15 minutes, or until an inserted cake tester comes out clean.
10. Let the cake stand for 5-10 minutes before placing it on a cooling rack. Peel off the liner once the cake is cool.
11. Spread mocha buttercream on top of the sponge then roll the cake. Place the rolled cake on a cake tray or plate.
12. Apply the rest of the mocha buttercream on the surface of the cake. Design your cake as desired. Use chocolate flakes or chocolate sprinkles.
Buttercream:
1. Combine the warm evaporated milk, coffee and cocoa powder and mix well.
2. Place the butter in a bowl and cream the butter using a paddle attachment. Once creamed, add the icing sugar. Continue mixing till the icing sugar is dissolved and smooth.
3. Gradually add the liquid mixture and continue to mix on a low speed till the frosting is smooth.