Mocha roll cake
Delicious and soft roll cake!
6 serving
Within 90 minutes
마가렛
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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