Light chocolate mocha cream roll

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A simple, light dessert your family will eat up in no time!

Preparation time: 10 min
Cooking time: 10 - 12 min

Difficulty: Medium - experience needed
Serves: 8

Dietary guidance: n 

Tags: dessert ·


1/2 c sifted cake flour
3 T cocoa
3/4 t baking powder
3 large egg yolks
1/4 c sugar
2 T milk
4 large egg whites at room temperature
1/8 t salt
3 T sugar
1 envelope whipped topping mix
1/2 c skim milk
3/4 t instant coffee powder
1/2 t vanilla extract
1 t powdered sugar


To make the cake
beat egg whites with salt until soft peaks form. Beat in sugar a little at a time until glossy. Beat the egg yolks in a small bowl. Gently mix in the whites. Add vanilla. Sift flour, cocoa and baking powder. Fold into the egg batter alternately with the milk, until blended. Do not over beat!
Line the jelly roll cake pan with baking paper, spray lightly with oil. Pour the batter and even it out. Bake in the middle of a preheated oven at 150°C for 10 to 12 minutes. Take out the pan and cool on a rack for a few minutes. On a kitchen towel sprinkle 3T sugar evenly; Flip the pan carefully to take the cake out and put on the sugared towel. Remove the paper. Roll from the shorter side using the towel and let cool.
Prepare the filling
Beat the topping mix with the milk, coffee powder and vanilla following the whipped topping package instructions or for 4 minutes until quite firm. When the cake has cooled off, unroll it, spread with filling and roll again. Let stand in the fridge for an hour before serving. Dust with powdered sugar.


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