Ingredients
- 6 eggs, separated (but equal)
- 1/2 cup confectioner's sugar
- 3 Tbs cocoa
- Mocha Filling
- Chocolate Butter Cream
Cake
- Grease jelly roll pan. line bottom of pan with waxed paper. grease and flour paper. Cool in the refrigerator.
- Preheat oven to 350 F. 325 if using convection (recommended).
- In large bowl with mixer at #6, beat egg whites until soft peaks form. gradually sprinkle in 1/4 cup confectioner's sugar; beat until stiff peaks form
- In small bowl with mixer at high speed, beat egg yolks until thick. At low speed, beat in 1/4 cup confectioner's sugar and 3 T cocoa, occasionally scraping bowl.
- Fold yolk mixture into whites. Spread batter in pan.
- Bake 25 minutes or until top springs back when touched. Keep an eye on it; our new BOSCH oven did it in about 15 minutes.
- Invert cake onto moist towel and remove parchment paper. Roll on narrow end. Place seam side down on a rack to cool.
- Unroll cake; spread top with filing. Starting at same narrow end, roll cake without towel.
Rich Mocha Filling
In stand mixer with wire whisk at medium speed, beat 1 C heavy or whipping cream, 1/4 C confectioner's sugar, 1/4 C cocoa and 1 T instant coffee granules until still peaks form.
Richly Buttered Chocolate Cream
In bowl, beat 2 C confectioner's sugar, 4 T butter, softened, 2 T milk, 1 t vanilla extract, 1 egg yolk and 1 square unsweetened chocolate (or 1 T cocoa powder) until good spreading consistency.
Original Source:
*Originally from Parade Magazine recipes. First made while Mark was in high school studying French Language and Culture, with guidance from Janis Masters. Made many times throughout the years.
Assistant:
