Mocha Chiffon Roll

     
             This my ultimate favourite of all my cakes. It  reminds me of home and simple birthday celebrations
             as a kid. This cake is lightly sweet, buttery with a hint of coffee and chocolate in a bite.
             That sponge is airy and light. I CAN eat all of this by myself. ( Health blog owners please  don't
             judge me :)  )  This cake is a twin sister of my mocha cake but this one is easier to make and lesser
             in proportion.

 Mocha Chiffon Roll 

15x10" cookie sheet

          

1 cup sifted cake  flour

½ teaspoon salt

½ cup sugar

½ tablespoon baking powder

1 tablespoon coffee powder 

¼ cup vegetable oil

1 tablespoon hot chocolate powder

1 tbsp hot water

4 egg yolks

4 egg whites

¼ teaspoon cream of tartar

¼ cup sugar 

 Icing

2 egg whites

2 sticks butter

3 tbsp sugar

1 tsp coffee powder

1 tsp hot chocolate powder       

1 tsp hot water   ( to dissolve the powders)    

*Line a cookie sheet with parchment paper. Be sure to lightly grease the pan first. Preheat oven to 370F.
*Combine flour,salt and baking soda in a bowl. Set aside.
*Beat egg yolks and half cup sugar until pale yellow in color. Add in the coffee and chocolate powder ( dissolve this in hot water first), then the oil. Beat for a few seconds until uniform.
*Sift the flour mixture over the yolk mixture and fold using a rubber spatula until the flour is blended in.
*Whisk egg whites until frothy. Add in cream of tartar at once and the sugar, gradually until stiff peaks are formed.
*Fold the egg white into the yolk mixture until well blended.
*Pour into the baking sheet and level using a spatula. Drop pan twice to release air bubbles.
*Bake at 370F for about 8-10 minutes or until toothpick inserted into the cake comes out clean.

(folding- doing gentle circular cutting motions using a spatula until a lighter ingredient is properly blended in the heavier ingredient.)

Icing
Set egg whites and sugar over double boiler ( Improvised:Place egg whites and sugar in a heat resistant mixing bowl placed on top of a pan of boiling water. Water should not touch the bottom of pan). Start whisking using an electric hand held mixer for 3-5 minutes until you form a white mousse- like mixture. Remove bowl from the pan and whisk for another 5 minutes then add in softened butter in two additions. Continue to whisk at medium speed for 3 minutes. Add in 1 tsp of hot chocolate  powder and 1 tsp  of coffee powder dissolved in 1 tsp hot water to the egg whites. Beat for 2 minutes or until icing is thick and has a spreading consistency.

Icing the Cake:

Spread icing on top of the cake that has cooled. Roll using a parchment paper and let set in the fridge for 30 minutes. Ice the top and sides of rolled cake and put more decorations as desired  I sprinkled choco bits on top and lined the entire middle top part with chocolate chips.

Consume cake within three days.



For rolling the cake, please use this same instruction.

This is the stiff peaks of egg whites.

This is the yolk mixture ( yolks,flour,oil,salt,coffee granules)













This is the finished batter waiting to be baked. Drop the pan twice to release air bubbles.

recipe inspired here