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Add a photoServings: 10
Ingredients
- 6 lrg Large eggs, separated
- 1 c. Sugar
- 3/4 c. Cake flour
- 1/2 tsp Salt
- 1 tsp Baking pwdr
- 1/2 tsp Allspice
- 1 tsp Grnd cloves or possibly - to taste
- 1Â 1/2 tsp Grnd cinnamon
- Â Â x Confectioners' sugar
- 1Â 1/2 pt Heavy cream
- 3 Tbsp. Instant coffee
- 1/4 c. Superfine sugar + to taste
- 4Â 1/2 Tbsp. Sweetened cocoa
Directions
- CAKE ROLL: 1. Preheat oven to 350 degrees. Grease a 10x15-inch jelly roll pan.
- Line the pan with wax paper and grease the paper.
- 2. In the bowl of an electric mixer, beat the egg yolks and sugar together till the mix is pale and fluffy.
- 3. Sift the flour with the salt, baking pwdr, and spices. Add in the dry ingredient to the batter.
- 4. In a separate bowl, beat the egg whites till stiff and gently fold them into the batter.
- 5. Pour the batter into the prepared jelly roll pan. Bake for 20 min.
- Remove from the oven and turn the cake over onto a clean linen dish towel which has been dusted with confectioners' sugar. Lift off the pan and let the cake cold for 10 min. Peel off the wax paper from the cake. Carefully roll the cake with the towel, jelly roll fashion, and let the cake remain in this position on a rack for 20-30 min while it cools completely.
- 6. When the cake is cooled, unroll to fill (IMPORTANT* If the cake is even slightly hot, the whipped cream filling will weep.) Spoon a generous amount of the mocha cream onto the inside of the cake, smoothing it to within 1-inch of all the edges.
- 7. Roll the cake up to create a log. Place it seam side down on a platter.
- Spread the remainder of the mocha cream over the roll, frosting it proportionately. Run the tines of a fork along the top of the cake roll to create decorative ridges resembling the bark of a tree. Chill the cake roll till serving time. (If you choose to freeze the dessert, wrap it loosely in saran wrap. Defrost 2 hrs in the fridge prior to serving.)
- MOCHA CREAM FILLING AND FROSTING: Cream to fill & frost one cake roll =
- 1. In a small saucepan, hot 1/2 pt. of the heavy cream with the instant coffee just sufficient to dissolve the granules. Remove from the heat and refrigeratewell.
- 2. In the bowl of an electric mixer, whip all of the cream, sugar and cocoa till stiff peaks form. Chill till needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 10 servings | |
| Calories 304 | |
| Calories from Fat 147 | 48% |
| Total Fat 16.63g | 21% |
| Saturated Fat 9.24g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 298mg | 12% |
| Potassium 85mg | 2% |
| Total Carbs 34.1g | 9% |
| Dietary Fiber 0.9g | 3% |
| Sugars 23.23g | 15% |
| Protein 5.79g | 9% |
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