Slowly add 2 tbsp sugar to the 5 egg whites while
beating till you reach stiff peaks.
Put egg yolks and the rest of the sugar into a
large bowl and beat until light colored. Add the
espresso powder and mix to combine. Then add oil
and water and combine.
Gently fold in half of the egg whites to the yolks
until combined. Add the rest of the meringue and
fold till fully combined. Pour into a sheet pan
lined with parchment paper and spread evenly. Bake
for 13 minutes. Remove from oven, cool slightly
and then roll into dish towel and cool.
Make filling, spread on cooled cake and roll back
up.
Filling. Cream butter, vanilla, coffee and cocoa.
Add sugar and milk until desired consistency.
Originally Submitted
5/10/2024
0 Out of 5 from
0 reviews
You can add this Mocha cake roll recipe to your own private DesktopCookbook.
