Mocha Cream Roll
- 5 large eggs, separated
- 1 cup Domino® Confectioners Sugar divided
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder, unsweetened
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 to 3 teaspoons water
- 1/2 cup (1 stick) butter, softened
- 2 cups sifted Domino® Confectioners Sugar
- 2 tablespoons cocoa powder, unsweetened
- 3 tablespoons hot coffee, strongly brewed
- 1 cup Domino® Confectioners Sugar
- 2 tablespoons coffee liqueur
Preheat oven to 375°F. Grease a 15x10x1-inch jellyroll pan. Line the bottom of the pan with waxed paper, cutting it to fit. Grease the top of the waxed paper and the sides of the pan.
Separate the 5 eggs, whites into one bowl and yokes into your mixer bowl. Set the whites aside, allowing them to come to room temperature.
Sift together 1/2 cup confectioners' sugar, flour, cocoa powder, baking powder and salt; set aside.
With mixer on medium speed, beat egg yolks for approximately 2 minutes, until they become a pale, yellow color. Add the sifted dry ingredients, mixing until creamy. Add water, 1 teaspoon at a time, mixing in between each addition. Transfer to another bowl; set aside.
In a separate bowl, mix the egg whites on low speed for 1 minute, then increase to medium speed until the whites are foamy. Add the remaining 1/2 cup of sifted confectioners' sugar, 1 tablespoon at a time. Increase mixer speed to high until stiff peaks are formed.
Gently fold the whites into your egg mixture, 1/2 cup at a time. (It is okay for some white streaks to be in the batter.) Spread the batter into prepared pan.
Bake 10 to 13 minutes, or until the top springs back when lightly touched.
When the cake is done, run a small spatula along the inside edges loosening the cake from the pan. Immediately invert the pan over a clean dish towel. Carefully peel off the waxed paper and discard. Roll towel with cake from the narrow end, jelly roll fashion. Cool completely on wire rack.
Cream butter on medium speed, adding the confectioners' sugar, cocoa and coffee, alternately on low speed, until mixture is creamy.
Unroll the cake. Spread the filling to within 1/2 inch of the edges. Gently roll from the narrow end, being sure not to squeeze while rolling; trim ends.
Put cake roll onto a platter, seam side down.
Add coffee liqueur to the confectioners' sugar; stir until smooth. Drizzle glaze onto the top of the cake roll.
Store cake in refrigerator until ready to serve.