Description
Chocolate and coffee lovers unite over this silky Mocha Swiss Roll, blending rich espresso-infused sponge with velvety mascarpone cream. Elegant European pastry skills shine through each delicate, spiraled slice that promises pure indulgence for dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 6 large eggs, room temperature
- 150g (5.3 ounces) granulated sugar
- 100g (3.5 ounces) cake flour
Cake Dry Components:
- 50g (1.8 ounces) natural cocoa powder
- 1 teaspoon instant espresso powder
- ¼ teaspoon cream of tartar
Wet and Binding Ingredients:
- 70g (2.5 ounces) milk (dairy or non-dairy)
- 60g (2.1 ounces) neutral oil (canola, avocado, or vegetable oil)
- 1 teaspoon vanilla extract
Espresso Whipped Cream:
- 400g (14.1 ounces) whipping cream or heavy cream
- 40g (1.4 ounces) powdered sugar
- 1 ½ teaspoons instant espresso powder
- 1 teaspoon vanilla extract
Optional Garnish:
- Coffee beans
Instructions
- Prepare the foundational dry mixture by combining cake flour, cocoa, and ground espresso in a mixing vessel, ensuring a uniform blend of these powdery ingredients.
- Carefully separate egg whites from yolks, prioritizing clean technique to prevent yolk contamination.
- Whip egg whites with cream of tartar, gradually introducing sugar while continuously beating until a glossy, stiff peak meringue forms with a cloud-like texture.
- In a separate bowl, vigorously whisk egg yolks with remaining sugar until the mixture transforms into a pale, ribbony consistency.
- Incorporate milk, vegetable oil, and vanilla extract into the yolk mixture, stirring until smooth and well-integrated.
- Gently sift the prepared dry ingredients into the yolk mixture, folding with delicate movements to maintain the batter’s airiness.
- Introduce the meringue into the batter in careful stages, first adding one-third and then folding in the remaining meringue until a harmonious, streak-free mixture develops.
- Transfer the batter to a parchment-lined baking tray, using an offset spatula to distribute evenly and eliminate any potential air pockets.
- Bake in a preheated oven until the surface achieves a delicate golden-brown hue and springs back when lightly touched, approximately 13-14 minutes.
- Immediately after removing from the oven, invert the cake onto a fresh parchment sheet, carefully peeling away the original lining.
- While still warm, gently roll the cake from the shorter side, utilizing the parchment paper as a guide, and allow to cool completely.
- Prepare the espresso cream by whipping heavy cream with powdered sugar, espresso powder, and vanilla until it reaches a luxurious, stable consistency.
- Carefully unroll the cooled cake, spreading the espresso cream generously across the surface, leaving a small margin at the far edge.
- Re-roll the cake with precision, wrapping tightly in plastic film to maintain its shape.
- Refrigerate for a minimum of three hours to allow the flavors to meld and the roll to set firmly.
- Before serving, trim the edges to reveal a pristine spiral and slice into elegant portions, optionally garnishing with additional whipped cream and coffee beans.
Notes
- Swap cake flour with gluten-free alternatives like almond or rice flour for a celiac-friendly version.
- Use dairy-free cream and milk substitutes to accommodate lactose-intolerant individuals.
- Roll the cake while it’s still warm to prevent cracking and ensure a smooth, flexible texture.
- Adjust espresso powder quantity based on coffee intensity preference, allowing customization for different taste profiles.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 315
- Sugar: 22g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 150mg