Ingredients

• instant coffee
  18g
• Water
  30g
• Sugar
  13g
• Eggs
  6ea
• Sugar
  100g
• instant coffee
  2T
• Soft flour
  125g
• Salt
  1g
• Sugar
  67g
• instant coffee
  6g
• Sugar
  13g
• Water
  13g
• Whipping cream
  200g
• Sugar
  38g

Video

Cooking Steps

STEP 1/26

Combine instant coffee, hot water and sugar. Put the bowl aside.

STEP 2/26

Separate the egg yolk from the white. Mix egg yolks and cup (50g) sugar until white.

STEP 3/26

Mix in 2 tbsp coffee extract.

STEP 4/26

Make egg white meringue in another bowl. Combine cup (50g) sugar.

STEP 5/26

Mix the meringue whites with the egg yolk.

STEP 6/26

Sift together the flour and salt.

STEP 7/26

Mix it with spatula

STEP 8/26

Drain the remaining coffee extract with a spoonful of cake dough.

STEP 9/26

Mix until the coffee extract seeps into the cake mixture. Place dough in piping piping piping bag.

STEP 10/26

Pour sponge cake batter into baking pan with baking paper. (I used an 11" x 17" baking pan).

STEP 11/26

Lay the cake dough flat.

STEP 12/26

Squeeze the dough in a piping bag into a long line.

STEP 13/26

Draw a long line with chopsticks/toothpicks.

STEP 14/26

Bake at 375F (190C) for 7-8 minutes.

STEP 15/26

While baking the cake, spread a clean cloth and sprinkle with powder sugar.

STEP 16/26

After baking the cake, lay it on the cloth

STEP 17/26

Remove the baking paper from the cake and roll the cake round with cotton cloth.

STEP 18/26

Cool it until the end (~1 hour).

STEP 19/26

Combine instant coffee, water and sugar. Put the bowl aside.

STEP 20/26

Mix in the whipped cream. Add sugar and mix.

STEP 21/26

Add the coffee extract and mix.

STEP 22/26

Untie the rolled cake.

STEP 23/26

Apply mocha cream, please.

STEP 24/26

Apply it all and roll it again.

STEP 25/26

Transfer the cake to baking paper. Store in the refrigerator for an hour.

STEP 26/26

Keep it in the refrigerator and enjoy it!

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