Mocha Spice Roll Cake
- 6 large eggs separated
- 1 cup sugar
- 3/4 cup cake flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon allspice
- 1 teaspoon cloves ground
- 1 1/2 teaspoons cinnamon ground
- 1 1/2 pints heavy whipping cream
- 3 tablespoons instant coffee
- 1/4 cup sugar
- 4 1/2 tablespoons cocoa powder
- Preheat oven to 350F (180C)..
- Grease a 10x15-inch jelly roll pan.
- Line the pan with wax paper and grease the paper.
- In the bowl of an electric mixer, beat the egg yolks and sugar.
- Sift the flour with the salt, baking powder, and spices.
- Add the dry ingredient to the batter.
- In a separate bowl, beat the egg whites until stiff and gently fold.
- Pour the batter into the prepared jelly roll pan.
- Bake for 20 minutes.
- Remove from the oven and turn the cake over onto a clean linen dish towel that has been dusted with confectioners' sugar.
- Lift off the pan and let the cake cool for 10 minutes.
- Peel off the wax paper from the cake.
- Carefully roll the cake with the towel, jelly roll fashion, and let the cake remain in this position on a rack for 20 to 30 minutes while it cools completely.
- Spoon a generous amount of the mocha cream onto the inside of the cake, smoothing it to within 1-inch of all the edges.
- Roll the cake up to form a log.
- Place it seam side down on a platter.
- Spread the remainder of the mocha cream over the roll, frosting it evenly.
- Run the tines of a fork along the top of the cake roll to create decorative ridges resembling the bark of a tree.
- Refrigerate the cake roll until serving time.
eggs, sugar, cake flour, salt, baking powder, allspice, cloves ground, cinnamon ground, cream, instant coffee, sugar, cocoa powder
Taken from recipeland.com/recipe/v/mocha-spice-roll-cake-42080 (may not work)