MAKES: 12 servings
Ingredients
- 5 eggs, separated
- 1 cup sugar, divided
- 1/2 cup cake flour
- 1/4 cup baking cacao
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- MOCHA CREAM FILLING:
- 1 cup heavy whipping cream
- 1/2 cup confectioners' sugar
- 1-1/2 teaspoons instant coffee granules
- MOCHA BUTTERCREAM FROSTING:
- 1/3 cup butter, softened
- 1/3 cup baking cacao
- 2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla flavoring
- 1 tablespoon made coffee
- two to three tablespoons 2% milk
Directions
- Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper grease the paper. Place egg-whites in a tiny bowl let stand at 70 degrees for half an hour.
- Inside a large bowl, beat egg yolks on high until light and fluffy. Progressively add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, cacao and salt progressively increase egg yolk mixture until blended.
- Beat egg-whites on medium until foamy. Add cream of tartar beat until soft peaks form. Progressively add remaining sugar, 1 tablespoon at any given time, beating on high until stiff peaks form. Stir a 4th into chocolate mixture. Fold in remaining egg-whites until no streaks remain.
- Spread batter evenly in prepared pan. Bake at 350 for 12-fifteen minutes or until cake springs back (don't overbake). Awesome for five minutes invert onto a linen towel dusted with confectioners' sugar. Remove parchment paper. Roll-up within the towel, beginning having a short side. Awesome on the wire rack.
- Inside a large bowl, beat cream until it starts to thicken. Add sugar and occasional granules. Beat until stiff peaks form chill. Unroll cooled cake spread filling to within 1/2 in. of edges. Roll-up again. Put on serving platter chill.
- Inside a large bowl, beat frosting ingredients until smooth. Frost cake. Utilizing a fork, make lines resembling tree bark. Yield: 12 servings.
Initially printed as Chocolate Yule Sign in Taste of Home December/The month of january 2003, p37