Mocha Chiffon Roll

Mocha Chiffon Roll is made of cake flour, separated egg yolks and egg whites with coffee. This is a common cake sold at Goldilocks or Joni's Bakeshop in the Philippines.

It is best to separate the egg whites and egg yolks while it is still cold. Bring it to room temperature for about 30 minutes before using. This will help in mixing the ingredients more evenly. Secondly, it provides more volume, and lighter texture especially for meringues.

For the frosting, I use buttercream icing. I recommend to spread the icing thinly so that the sweet taste will not overwhelm the other flavors in the roll.

To decorate the roll, I drizzled melted dark chocolate.

Mocha Chiffon Roll

mocha chiffon cake with mocha butter icing

Cake

• 1¼ cups cake flour

• 1½ tsps baking powder

• ½ tsp salt

• 1 tbsp coffee

• 4 egg yolks

• ½ cup water

• ½ tsp vanilla

• ¼ cup oil

Meringue

• 4 egg whites

• ½ tsp cream of tartar

• ¼ cup sugar

Mocha Butter Icing

• 1 cup unsalted butter

• 2½-3 cups icing sugar

• 2 tsp coffee

• 1 tsp vanilla

• Optional: 1-2 tsp milk

1. Preheat oven to 350°F. Line the 11x15 inch jelly roll pan with parchment paper. Set aside.

2. In a bowl, sift dry ingredients: flour, baking powder, salt, and sugar.

3. Whisk lightly and make a well at the center.

4. Add liquid ingredients: coffee, egg yolks, water, vanilla, and oil. Mix until smooth

5. In a standing mixer with whisk attachment, add the egg whites.

6. When it starts to bubble, add cream of tartar.

7. Slowly add the sugar. Beat until stiff.

8. Fold the egg whites mixture into the egg yolk mixture.

9. Pour into pan and bake for about 20-25 minutes until golden brown.

10. Prepare a parchment paper and invert the cake.

11. Roll the cake tightly while it's still hot. You can use a towel beneath the parchment paper to prevent your hands from burning. Let it cool completely. Note: It is more easier to roll the cake while its hot. This will help you prevent cracks in occurring.

Mocha Butter Icing

1. Cream the butter.

2. Add the icing sugar until combined. Scrape the sides and bottom of the bowl.

3. Mix in the vanilla and coffee.

4. optional: if the frosting is still thick add milk a teaspoon at a time until your desired consistency.

Assembly

1. Unroll the cake. Spread the mocha butter icing.

2. Roll again.

3. Frost all side of the cake.

4. Optional: sprinkle with melted chocolate or fruits on top