5 eggs, separated, at room temperature
1 cup confectioners’ sugar
1/8 teaspoon salt
4 tablespoons cocoa
Mocha-Cream Filling (below)
One can of Chocolate Frosting
Confectioner's sugar (for dusting)
1. Preheat oven to 400. Grease 15 ½” x 10 ½” jelly-roll pan (or rimmed cookie sheet); line bottom of pan with parchment paper.
2. In a large bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in ½ cup confectioners’ sugar, beating thoroughly after each addition. Continue beating until egg whites stand in stiff, glossy peaks. Set aside.
3. In a small bowl with same beaters and with mixer at high speed, beat egg yolks until thick and lemon-colored. Reduce speed to low; beat in salt, ½ cup confectioners’ sugar and 3 tablespoons cocoa, occasionally scraping bowl with rubber spatula. With wire whisk or rubber spatula, gently fold yolk mixture into beaten whites just until the mixture is blended. (Add the sugar and cocoa to the yolks little by little or you will have a dust storm on your hands.)
4. Spread batter evenly in pan and bake 15 minutes or until top springs back when lightly touched with finger. Prepare a clean cloth towel by sprinkling it with cocoa (about 1 tablespoon). (The cake will get very poofy in the oven, but it will settle back down when you take it out. It’ll have darkened just slightly when it is ready to come out. If the edges start to crisp up, take it out right away.)
5. When cake is done, with small spatula, immediately loosen edges from side of pan; invert cake onto prepared towel. Gently peel waxed paper from bottom of cake. (Loosen the paper around all of the edges first, and then start to peel it back from the cake. A small amount of cake will probably stick to the paper, but that’s fine as long as you’re not taking chunks out. I usually end up pulling one corner up then kind of working around in a circle until the whole thing is off. )
6. Roll towel with cake from narrow end, jelly-roll fashion. Cool completely, placing it seam side down, on wire rack. (If you’ve overcooked the cake a little bit, the edges will be brittle and crack as you try to roll it – if that’s happening, trim those edges off before rolling.)
7. Prepare Mocha-Cream Filling. When cake is cool, unroll from towel. Evenly spread Mocha-Cream Filling on cake almost to edges. Starting at the same narrow end as before, roll up cake without towel this time. Place the cake, seam side down, on platter.
8. Spread frosting over top and down sides of roll. (Putting on a big scoop and then spreading it out works better than trying to be delicate about it. Also I usually cut off the ragged ends before putting on the frosting. (Makes for a good mid-cake-making snack!) )
9. Dust with confectioner's sugar.
1 ½ cups heavy or whipping cream
½ cup cocoa
¼ cup confectioners’ sugar
½ tablespoon of instant coffee.
Combine all ingredients in a medium bowl. Beat with mixer at medium speed until stiff peaks form.