Recipe - Mocha Spice Roll Cake

6 lg Eggs, separated
1 cup Sugar
Three fourths cup Cake flour
One half teaspoon Salt
1 teaspoon Baking powder
One half teaspoon Allspice
1 teaspoon Ground cloves or to taste
1 One half teaspoon Ground cinnamon
x Confectioners' sugar

MOCHA CREAM FILLING/FROSTING
1 One half pt Heavy cream
3 tablespoon Instant coffee
One fourth cup Superfine sugar + to taste
4 One half tablespoon Sweetened cocoa

Source: The Uncommon Gourmet Adjusted by Suzy

CAKE ROLL: 1. Preheat oven to 350 degrees. Grease a 10x15inch jelly roll
pan.
Line the pan with wax paper and grease the paper.
2. In the bowl of an electric mixer, beat the egg yolks and sugar
together until the mixture is pale and fluffy.
3. Sift the flour with the salt, baking powder, and spices. Add the
dry ingredient to the batter.
4. In a separate bowl, beat the egg whites until stiff and gently
fold them into the batter.
5. Pour the batter into the prepared jelly roll pan. Bake for 20 minutes.
Remove from the oven and turn the cake over onto a clean linen dish
towel that has been dusted with confectioners' sugar. Lift off the
pan and let the cake cool for 10 minutes. Peel off the wax paper from
the cake. Carefully roll the cake with the towel, jelly roll fashion,
and let the cake remain in this position on a rack for 2030 minutes
while it cools completely.
6. When the cake is cooled, unroll to fill (IMPORTANT* If the cake is
even slightly warm, the whipped cream filling will weep.) Spoon a
generous amount of the mocha cream onto the inside of the cake,
smoothing it to within 1inch of all the edges.
7. Roll the cake up to form a log. Place it seam side down on a platter.
Spread the remainder of the mocha cream over the roll, frosting it
evenly. Run the tines of a fork along the top of the cake roll to
create decorative ridges resembling the bark of a tree. Refrigerate
the cake roll until serving time. (If you choose to freeze the
dessert, wrap it loosely in saran wrap. Defrost 2 hours in the fridge
prior to serving.)

MOCHA CREAM FILLING AND FROSTING: Cream to fill & frost one cake roll
======================================================================= 1.
In a small saucepan, warm One half pt. of the heavy cream with the
instant coffee just enough to dissolve the granules. Remove from
the heat and chill well.
2. In the bowl of an electric mixer, whip all of the cream, sugar
and cocoa until stiff peaks form. Refrigerate until needed.

From the recipe files of Suzy@gannett.infi.net
Posted to MMRecipes Digest V3 #257

Date: Fri, 20 Sep 1996 00:38:45 0400 (EDT)

From: suzy suzy@gannett.infi.net