Mocha Swiss Roll Recipe

Mocha Swiss Roll Recipe
Ingredients
For the cake:

 4 egg yolks
 ¼ cup sugar
 2 tbsp cooking oil
 ¼ cup milk
 1 tbsp instant coffee powder dissolved in ½ tbsp hot water ( let cool)
 ¾ cup flour
 ½ tbsp baking powder
 4 egg whites
 ¼ tsp cream of tartar
 ¼ cup sugar
For the Mocha Swiss Meringue Buttercream

 2 egg whites
 ½ cup sugar
 1 stick softened butter unsalted
 1 tbsp instant coffee powder dissolved in ½ tbsp hot water ( let cool)
Instructions
Make the Cake

1. Line a 15 x 10 jelly roll pan with parchment paper. Preheat oven to 370 F.
Sift together flour and baking powder in a bowl and set aside. Whisk the
egg whites using high speed of stand mixer. Once frothy, add in the
cream of tartar. Once soft peaks form, gradually add the ¼ cup of sugar
until the egg whites form shiny, stiff peaks. A good indicator: turn the bowl
upside down and the egg whites should not spill or flow.
2. Meanwhile, beat together the egg yolks and sugar using a wire whisk.
Once it is thick and light colored, add in the milk, vegetable oil and the
coffee . Add in the flour mixture and whisk together until the mixture is
smooth.
3. Gently fold the egg whites into the yolk batter in gradual amounts using a
rubber spatula. Pour batter into the jelly roll pan and spread evenly to all
sides using a spatula.Bake at 370 F for 8-10 minutes or until the cake springs
back to the touch. A toothpick inserted unto the center of cake should
come out clean. Turn the pan down into a kitchen towel dusted with
powdered sugar. The top of the cake should now be facing down.
Carefully peel of parchment paper from the cake.
4. Lift the short side of the cake and start rolling it inwards together with the
towel. Place seams down and let cool. Gently unroll the towel so that the
cake is flat on the surface.Spread filling on top. Using the towel, lift the
short side of cake again and roll inwards, let go of the towel as you roll.
Trim the edges to make them straight.
For the Mocha Swiss Meringue Buttercream

1. Fit a heat proof glass bowl on top of a pot with simmering water. Add the
egg whites and sugar and start whisking continuously using a wire whisk.
Once the mixture turns frothy and white, and reaches a temperature of
160 F, turn off heat. That should take about ten minutes or so.
2. Pour the egg whites mixture into the bowl of a stand mixer fitted with the
whisk, and start whisking on high speed until the mixture forms shiny and
firm peaks. The bowl should be cold to the touch. Add in the softened
butter to the mixer and continue whisking. The buttercream might turn
lumpy or might curdle for a moment. Keep whisking until a thick, fluffy
icing takes form. Add in the coffee mixture and continue whisking until
combined. Store in a tightly closed container or use icing right away.
Brazo de Mercedes
Ingredients
 10 large raw eggs yolks and whites separated

 1/2 teaspoon cream of tartar
 1 teaspoon vanilla extract
 3/4 cup granulated sugar
 3 tablespoons confectioners sugar
 14 ounces condensed milk
Instructions
1. Combine egg whites and cream of tartar then beat using an electric
mixer until soft peaks form.
2. Make the meringue by gradually adding the granulated sugar while
mixing the ingredients. Continue mixing until the texture is semi-firm.
3. Preheat the oven to 350 degrees Fahrenheit.
4. Place wax paper on top of a cookie sheet or large rectangular baking
pan and grease the surface.
5. Place the meringue on top of the greased wax paper then spread
evenly using a spatula.
6. Bake the meringue for 20 to 22 minutes or until the color of the top part
turns light to medium brown.
7. While the meringue is in the oven, make the filling by combining the
egg yolks and condensed milk in a small cooking pot. Apply heat and
cook the mixture while continuously stirring until the texture becomes
thick.
8. Add the vanilla extract to the condensed milk and egg yolk mixture,
turn off the heat, and mix thoroughly. Set aside.
9. Remove the meringue from the oven and cool down for a few minutes.
10. Sprinkle the confectioners sugar on top of the meringue then place wax
paper on the top part of the meringue followed by a similar sized
baking pan or tray. The meringue should now be in the middle of two
baking trays.
11. Flip the meringue: the new cookie sheet/baking tray placed on top
should now be below. Remove the baking tray and the wax paper (you
should now see the opposite side of the baked meringue) then spread
the filling (cooked egg yolks, condensed milk, and vanilla extract
mixture) over the meringue.
12. Roll the meringue. Complete rolling side to side starting at the longest
side. Make sure that the layer with filling is rolled inward.
13. Transfer to a serving plate then serve.
14. Share and enjoy!

Mocha Swiss Roll Recipe

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Mocha Swiss Roll Recipe

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Mocha Swiss Roll Recipe

For the cake:

For the Mocha Swiss Meringue Buttercream

Make the Cake

For the Mocha Swiss Meringue Buttercream

 10 large raw eggs yolks and whites separated

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