Espresso Mocha Roll Cake Recipe

Name: Espresso Mocha Roll Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cake; 5 Eggs, separated; 4 tablespoons sugar, divided; 3 tablespoons vegetable oil; 3 tablespoons water; 11 tablespoons cake flour; 3 teaspoons instant espresso powder; For the filling; 1 1/2 cups Cold Heavy Cream; 1/2 teaspoon vanilla; 3 teaspoons instant espresso powder; 2 teaspoons cocoa powder, dutch processed

Servings: persons

For the Cake
5 Eggs, separated
4 tablespoons sugar, divided
3 tablespoons vegetable oil
3 tablespoons water
11 tablespoons cake flour
3 teaspoons instant espresso powder
For the filling
1 1/2 cups Cold Heavy Cream
1/2 teaspoon vanilla
3 teaspoons instant espresso powder
2 teaspoons cocoa powder, dutch processed

1
Pre Heat oven to 320F
2
Slowly add 2 tbsp sugar to the 5 egg whites while beating till your reach stiff peaks
3
Put egg yolks and the rest of the sugar into a large bowl and beat until light-colored. Add black sesame paste or espresso powder and mix to combine. Then add vegetable oil and water and combine,
4
Add cake flour to the egg yolk mixture and mix.
5
Gently fold in half of the egg whites to the yolks until combined. Add the rest of the meringue and fold till fully combined. (You'll get white streaks in your cake if it's not combined properly)
6
Pour into a sheet pan lined with parchment paper and spread evenly. Bake for 13 minutes.
7
To make the filling, Whip Heavy cream with sugar and flavoring of choice till stiff.
8
Once the cake has cooled, spread the whipped cream filling evenly on the cake. Then, starting on the short end of the cake, gently roll the cake while peeling it off the parchment paper. Make sure to pull back on it slight while rolling to ensure a nice, tight roll. Slice (with a serrated knife) and Enjoy!

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the Cake, 5 Eggs, separated, 4 tablespoons sugar, divided, 3 tablespoons vegetable oil, and more.

Yes, Espresso Mocha Roll Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Mocha Roll Cake

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