Mini Mocha Swiss Roll

Tonight trying a "Coffee Delight" a Mocha Swiss Roll specially made for my mum's request!!! Mmmmm... with coffee aroma.. Yummy !!! 

Here's the recipe:

Untensil: 

26cm x 26cm baking tray

(I would recommend a smaller tray size than my tray size or 2X double up the recipe, if u want your cake layer to be thicker) 

Ingredients:

(A) Egg Batter

Cake flour 20g

Egg yolk 2

Sugar 20g

Cocoa powder 15g

Coffee / milk / water 20g 

(I use espresso coffee)

Oil 20g

Vanilla extract 1/2 tsp

Coffee emulco 1 tsp

Pinch of salt 

(B) Meringue 

Egg whites 2

Sugar 30g

Cream of tar tar 1/4 tsp

(C) Mocha Cream

Whip cream 1/2 cup

Coffee emulco 1/4 tsp

Cocoa powder 2 tsp

Method :

(A) Egg Batter

-Sieve cake flour and cocoa powder together into a bowl. Add pinch of salt.

-Heat oil till bubbles formed but not too hot. 

- Pour oil into the cake flour with cocoa powder and salt. 

- Add in sugar stir it till incorporated.

-Add in egg yolks, coffee and coffee emulco. Stir till well-mixed using hand whisk. 

(A) Egg batter Done!!! Set aside and prepare the (B) meringue.

(B) Meringue 

-Beat the egg whites for a few mins till bubbles formed. Add in cream of tar tar.

-Beat to firm peak, which the meringue can hold onto the balloon whisk.

-Add in 1/3 of meringue into the (A)egg 

batter. Fold with hand whisk.

-Continue fold in the rest of the meringue into 2-3 batches. 

-Finall folding using a spatula till well mixed.

-Line baking tray with parchment paper. (No need Grease)

-Slightly tap the baking tray on worktop a few times to burst out the air bubbles.

-Bake at 180 degree in a preheated oven for 15mins. 

-Insert skewer till it comes out clean.

-Prepare a new parchment paper, sieve icing powder on it. 

-Place the cake facing down on the new parchment paper.

-Rolled the cake , twist on both sides of the parchment paper, let it cooled. 

Time to prepare frosting. 

(C) Mocha Cream

-Freeze the balloon whisk into freezer for 10mins. 

- Pour 1/2 cup whipping cream, whip to soft peak .

-Add in 1/4 tsp coffee emulco. Whip at Low speed.

-Sieve in cocoa powder gradually into 2-3 batches. Whip at Low to medium speed till firm peak. 

Mocha cream it's done!!! Mmmm... I can smell "coffee AROMA"!!! 

-Frost the fresh mocha cream onto the cake. 

-Rolled up with parchment paper slowly. 

Frost your desire Creative design ...

Let it chill in refrigerator for 1-2 hrs b4 served. 

Hope u like this " Mocha Swiss Roll Delight" recipe!!! 

                   Surelicious Bakie