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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
6 large eggs, separated
1/3 cup plus 3/4 cup sugar
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened cocoa, plus extra for sprinkling
White chocolate curls
Semisweet chocolate curls
White Chocolate Buttercream Frosting
3 tbsp milk
2 oz white chocolate, chopped
1/4 cup Kahlua coffee-flavored liqueur
1 cup powdered sugar
3/4 cup butter
Grease two jellyroll pans, line pans with wax paper, grease wax paper.
In small bowl with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/3 cup of sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
Preheat oven to 375. In large bowl, with mixer at high speed, beat egg yolks and remaining 3/4 cup of sugar until very thick and lemon-colored. Reduce speed to low; add flour, baking powder, salt and 1/2 cup cocoa; beat until well-mixed, occasionally scraping bowl with spatula. Gently fold beaten egg whites into egg yolk mixture, one-third at a time. Spoon batter into pans, spreading evenly. Bake 8 to 10 minutes until tops of cakes spring back when lightly touched.
Sprinkle two clean cloths with cocoa. When cakes are done, immediately invert cakes onto towels. Carefully peel wax paper from cakes. If you like, cut off crisp edges. Starting at narrow end of each roll, roll cakes with towels, jellyroll fashion. Place cake rolls, seam side down, on wire racks; cool completely.
Meanwhile, in heavy 1-quart saucepan over medium heat, heat milk until tiny bubbles form around edge of pan; remove saucepan from heat. Whisk in white chocolate until melted. Stir in Kahlua. Refrigerate until cool.
In large bowl, on low speed, beat powdered sugar and butter just until mixed. Increase speed and beat until light and fluffy. Reduce speed and gradually beat in white chocolate mixture until smooth.
Unroll one cooled cake; spread with about 3/4 cup of frosting. Starting at same narrow end, roll cake without towel. Unroll second cake; spread with about 3/4 cup frosting. Join cakes and roll together. Place cake roll on serving plate; spread remaining frosting over cake roll. Garnish with chocolate curls. Refrigerate cake if not serving right away. Serves 10-12.
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MOCHA ROULADE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
6 large eggs, separated
1/3 cup plus 3/4 cup sugar
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened cocoa, plus extra for sprinkling
White chocolate curls
Semisweet chocolate curls
White Chocolate Buttercream Frosting
3 tbsp milk
2 oz white chocolate, chopped
1/4 cup Kahlua coffee-flavored liqueur
1 cup powdered sugar
3/4 cup butter
Grease two jellyroll pans, line pans with wax paper, grease wax paper.
In small bowl with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/3 cup of sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
Preheat oven to 375. In large bowl, with mixer at high speed, beat egg yolks and remaining 3/4 cup of sugar until very thick and lemon-colored. Reduce speed to low; add flour, baking powder, salt and 1/2 cup cocoa; beat until well-mixed, occasionally scraping bowl with spatula. Gently fold beaten egg whites into egg yolk mixture, one-third at a time. Spoon batter into pans, spreading evenly. Bake 8 to 10 minutes until tops of cakes spring back when lightly touched.
Sprinkle two clean cloths with cocoa. When cakes are done, immediately invert cakes onto towels. Carefully peel wax paper from cakes. If you like, cut off crisp edges. Starting at narrow end of each roll, roll cakes with towels, jellyroll fashion. Place cake rolls, seam side down, on wire racks; cool completely.
Meanwhile, in heavy 1-quart saucepan over medium heat, heat milk until tiny bubbles form around edge of pan; remove saucepan from heat. Whisk in white chocolate until melted. Stir in Kahlua. Refrigerate until cool.
In large bowl, on low speed, beat powdered sugar and butter just until mixed. Increase speed and beat until light and fluffy. Reduce speed and gradually beat in white chocolate mixture until smooth.
Unroll one cooled cake; spread with about 3/4 cup of frosting. Starting at same narrow end, roll cake without towel. Unroll second cake; spread with about 3/4 cup frosting. Join cakes and roll together. Place cake roll on serving plate; spread remaining frosting over cake roll. Garnish with chocolate curls. Refrigerate cake if not serving right away. Serves 10-12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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