Mocha Swiss Roll with Jam & Butter Filling recipe

Recipe for Mocha Swiss Roll with a yummy buttercream icing

Ingredients

For the chiffon cake:
185g (1¼ cups) cake flour
15ml (1 tablespoon) instant coffee
8ml (1½ teaspoons) baking powder
3ml (½ teaspoon) salt
150g (¾ cup) sugar
4 eggs, yolks and whites separated
3ml (½ teaspoon) vanilla
125ml (½ cup) water
65ml (¼ cup) sunflower oil
3ml (½ teaspoon) cream of tartar
50g (¼ cup) icing sugar for dusting
125ml (½ cup) ALL GOLD ripe fig jam

For the mocha buttercream icing:
5ml (1 teaspoon) instant coffee powder
125ml (½ cup) milk
125g (½ cup) butter, at room temperature
600g (3 cups) icing sugar
5ml (1 teaspoon) vanilla essence

How to
Preheat oven to 180°C. Line a Swiss roll pan with baking paper. Set aside.

Whisk flour, instant coffee, baking powder, salt, and ½ cup sugar in a bowl. Make a well at the center, add yolks, vanilla, water and oil. Mix until batter is smooth. Set aside.

In another bowl, beat together egg whites and cream of tartar until soft peaks form. Slowly add remaining ¼ cup sugar, continue beating until stiff peaks form. Fold egg whites into batter until evenly incorporated.

Pour into pan and bake until done, + – 10 minutes. The cake is done when it springs back after you lightly touch it with the tip of your finger.

Dust a clean, kitchen towel with icing sugar. As soon as the cake comes out of the oven, invert it onto the kitchen towel. Peel baking paper and discard.

Roll up the towel and the warm cake together, starting at one end and rolling to the opposite end of the towel. Place the rolled cake and towel on a cooling rack and cool completely, about one hour.

Make the mocha buttercream frosting while waiting for the cake to cool. Stir instant coffee in milk. Set aside. Cream butter until fluffy.

Alternately add icing sugar and milk, a tablespoon or two at a time, beat gently until smooth and spreadable. If it becomes too wet, add icing sugar. If it becomes too dry, add milk. Stir in vanilla.

Unroll cake, leaving it on the towel. Spread evenly with ALL GOLD ripe fig jam, top with mocha butter icing, spread evenly on top jam. Roll up cake, using the towel to lift and guide it. Dust the top with icing sugar. Slice and serve.

Tip: if desired, to achieve the dark stripes, take 4 tablespoons of the flour mixture and add to it a teaspoon of cocoa powder. Pipe diagonal lines on baking paper and pour the rest of the mixture over it.

Recipe provided by All Gold. For more tasty recipes, visit their newly revamped website: http://www.allgold.co.za/. Join the conversations on Facebook or Twitter and Instagram.

Recipe ID 34105

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