Description
A light, airy chiffon roll cake flavored with mocha (coffee + chocolate), filled and frosted with whipped mocha cream, then decorated with cherries. Perfect for sharing or a showpiece dessert.
Ingredients
- Set A – Cake Batter:
- 1¼ cup cake flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup granulated sugar
- 1 tbsp instant coffee powder
- 4 egg yolks (large)
- ½ cup water
- ½ tsp vanilla extract
- ¼ cup neutral oil (e.g. vegetable, canola)
- Set B – Meringue:
- 4 egg whites
- ½ tsp cream of tartar (or 1 tsp vinegar)
- ¼ cup granulated sugar
- Filling / Frosting:
- 250 g whipping cream powder (or cream base)
- 100 g cold water
- 1 tsp mocha / chocolate emulco (or mocha extract)
- Topping / Decoration:
- Whole cherries
Instructions
- Preheat oven to 170 °C (338 °F). Line a roll cake pan (e.g. 11×13″) with parchment paper and grease lightly.
- Prepare “Set A”: In a bowl, whisk together cake flour, baking powder, salt, sugar, and instant coffee powder. In another bowl, mix egg yolks, water, vanilla, and oil. Combine wet into dry until smooth (don’t overmix).
- Make the meringue: In a clean bowl, beat egg whites and cream of tartar on medium-low until frothy. Gradually add sugar, then speed up to high and beat to stiff peaks.
- Fold meringue into the batter in 2–3 parts using gentle folding (cut and fold) so as not to deflate the mixture.
- Pour batter into the prepared pan, smooth the top, and tap lightly to remove large air bubbles.
- Bake for 15–25 minutes, until the top springs back and a toothpick comes out clean.
- Once out of oven, flip the cake onto a clean surface, gently remove parchment, and allow it to cool completely.
- Whip the frosting: Combine whipping cream powder, cold water, and mocha extract (or emulco). Whip until stiff peaks. Reserve some for piping decoration.
- Unroll the cooled cake. Spread the whipped mocha cream evenly over the surface. Leave a little margin at one end to avoid overflow.
- Reroll the cake gently but firmly, seam side down. Spread the remaining whipped cream over the outside of the roll. Use a fork or comb to texturize the surface as desired.
- Pipe rosettes or decoration on top using reserved cream and place cherries on each rosette.
- Chill the cake for at least 1–2 hours (or overnight) to allow flavors to meld and the cream to set. Then slice and serve.
Notes
- If you don’t have cake flour, substitute by taking all-purpose flour, removing 2 tablespoons per cup, and replacing with cornstarch (sifted) to lighten it.
- Be careful not to overbake the cake — overbaking leads to cracking when rolling.
- You can replace mocha extract with espresso or strong instant coffee (dissolved) to your taste.
- If the whipped cream curdles while mixing, chill the bowl slightly and continue beating slowly — it usually comes back together.
- Make this cake a few hours ahead and keep it chilled; serve cold or just slightly chilled.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert / Cake
- Method: Baking / Rolling
- Cuisine: Fusion / Cake Roll
Nutrition
- Serving Size: 1 slice
- Calories: approx. 280
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
