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    Mocha Swiss Roll Recipe

    Uploaded by

    Geean
    This document provides recipes for three desserts: 1) Mocha Swiss Roll Cake - A rolled sponge cake filled with a mocha buttercream made from egg whites, sugar, butter, and coffee. 2) Mocha Swiss Meringue Buttercream - A coffee-flavored buttercream made by beating egg whites and sugar into a meringue, then mixing in softened butter. 3) Brazo de Mercedes - A rolled meringue dessert filled with a mixture of egg yolks, condensed milk, and vanilla. The meringue is baked, then filled and rolled before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Mocha Swiss Roll Recipe

    Uploaded by

    Geean
    329 views3 pages
    This document provides recipes for three desserts: 1) Mocha Swiss Roll Cake - A rolled sponge cake filled with a mocha buttercream made from egg whites, sugar, butter, and coffee. 2) Mocha Swiss Meringue Buttercream - A coffee-flavored buttercream made by beating egg whites and sugar into a meringue, then mixing in softened butter. 3) Brazo de Mercedes - A rolled meringue dessert filled with a mixture of egg yolks, condensed milk, and vanilla. The meringue is baked, then filled and rolled before serving.

    Original Description:

    sponge roll for Bread and Pastry Production NCII

    Copyright

    © © All Rights Reserved

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    This document provides recipes for three desserts: 1) Mocha Swiss Roll Cake - A rolled sponge cake filled with a mocha buttercream made from egg whites, sugar, butter, and coffee. 2) Mocha Swiss Meringue Buttercream - A coffee-flavored buttercream made by beating egg whites and sugar into a meringue, then mixing in softened butter. 3) Brazo de Mercedes - A rolled meringue dessert filled with a mixture of egg yolks, condensed milk, and vanilla. The meringue is baked, then filled and rolled before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    329 views3 pages

    Mocha Swiss Roll Recipe

    Uploaded by

    Geean
    This document provides recipes for three desserts: 1) Mocha Swiss Roll Cake - A rolled sponge cake filled with a mocha buttercream made from egg whites, sugar, butter, and coffee. 2) Mocha Swiss Meringue Buttercream - A coffee-flavored buttercream made by beating egg whites and sugar into a meringue, then mixing in softened butter. 3) Brazo de Mercedes - A rolled meringue dessert filled with a mixture of egg yolks, condensed milk, and vanilla. The meringue is baked, then filled and rolled before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Mocha Swiss Roll Recipe

    Ingredients

    For the cake:


     4 egg yolks
     ¼ cup sugar
     2 tbsp cooking oil
     ¼ cup milk
     1 tbsp instant coffee powder dissolved in ½ tbsp hot water ( let cool)
     ¾ cup flour
     ½ tbsp baking powder
     4 egg whites
     ¼ tsp cream of tartar
     ¼ cup sugar

    For the Mocha Swiss Meringue Buttercream


     2 egg whites
     ½ cup sugar
     1 stick softened butter unsalted
     1 tbsp instant coffee powder dissolved in ½ tbsp hot water ( let cool)

    Instructions

    Make the Cake


    1. Line a 15 x 10 jelly roll pan with parchment paper. Preheat oven to 370 F.
    Sift together flour and baking powder in a bowl and set aside. Whisk the
    egg whites using high speed of stand mixer. Once frothy, add in the
    cream of tartar. Once soft peaks form, gradually add the ¼ cup of sugar
    until the egg whites form shiny, stiff peaks. A good indicator: turn the bowl
    upside down and the egg whites should not spill or flow.
    2. Meanwhile, beat together the egg yolks and sugar using a wire whisk.
    Once it is thick and light colored, add in the milk, vegetable oil and the
    coffee . Add in the flour mixture and whisk together until the mixture is
    smooth.
    3. Gently fold the egg whites into the yolk batter in gradual amounts using a
    rubber spatula. Pour batter into the jelly roll pan and spread evenly to all
    sides using a spatula.Bake at 370 F for 8-10 minutes or until the cake springs
    back to the touch. A toothpick inserted unto the center of cake should
    come out clean. Turn the pan down into a kitchen towel dusted with
    powdered sugar. The top of the cake should now be facing down.
    Carefully peel of parchment paper from the cake.
    4. Lift the short side of the cake and start rolling it inwards together with the
    towel. Place seams down and let cool. Gently unroll the towel so that the
    cake is flat on the surface.Spread filling on top. Using the towel, lift the
    short side of cake again and roll inwards, let go of the towel as you roll.
    Trim the edges to make them straight.

    For the Mocha Swiss Meringue Buttercream


    1. Fit a heat proof glass bowl on top of a pot with simmering water. Add the
    egg whites and sugar and start whisking continuously using a wire whisk.
    Once the mixture turns frothy and white, and reaches a temperature of
    160 F, turn off heat. That should take about ten minutes or so.
    2. Pour the egg whites mixture into the bowl of a stand mixer fitted with the
    whisk, and start whisking on high speed until the mixture forms shiny and
    firm peaks. The bowl should be cold to the touch. Add in the softened
    butter to the mixer and continue whisking. The buttercream might turn
    lumpy or might curdle for a moment. Keep whisking until a thick, fluffy
    icing takes form. Add in the coffee mixture and continue whisking until
    combined. Store in a tightly closed container or use icing right away.

    Brazo de Mercedes

    Ingredients

     10 large raw eggs yolks and whites separated


     1/2 teaspoon cream of tartar
     1 teaspoon vanilla extract
     3/4 cup granulated sugar
     3 tablespoons confectioners sugar
     14 ounces condensed milk

    Instructions

    1. Combine egg whites and cream of tartar then beat using an electric
    mixer until soft peaks form.
    2. Make the meringue by gradually adding the granulated sugar while
    mixing the ingredients. Continue mixing until the texture is semi-firm.
    3. Preheat the oven to 350 degrees Fahrenheit.
    4. Place wax paper on top of a cookie sheet or large rectangular baking
    pan and grease the surface.
    5. Place the meringue on top of the greased wax paper then spread
    evenly using a spatula.
    6. Bake the meringue for 20 to 22 minutes or until the color of the top part
    turns light to medium brown.
    7. While the meringue is in the oven, make the filling by combining the
    egg yolks and condensed milk in a small cooking pot. Apply heat and
    cook the mixture while continuously stirring until the texture becomes
    thick.
    8. Add the vanilla extract to the condensed milk and egg yolk mixture,
    turn off the heat, and mix thoroughly. Set aside.
    9. Remove the meringue from the oven and cool down for a few minutes.
    10. Sprinkle the confectioners sugar on top of the meringue then place wax
    paper on the top part of the meringue followed by a similar sized
    baking pan or tray. The meringue should now be in the middle of two
    baking trays.
    11. Flip the meringue: the new cookie sheet/baking tray placed on top
    should now be below. Remove the baking tray and the wax paper (you
    should now see the opposite side of the baked meringue) then spread
    the filling (cooked egg yolks, condensed milk, and vanilla extract
    mixture) over the meringue.
    12. Roll the meringue. Complete rolling side to side starting at the longest
    side. Make sure that the layer with filling is rolled inward.
    13. Transfer to a serving plate then serve.
    14. Share and enjoy!

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