Mocha Swiss Log with Coffee Buttercream

Let’s get this started with little bit of history lesson for the coffee aficionado here. Mocha is a variety of coffee named after the port of Al-Makha, in the coast of Yemen. Although coffee originated in Africa, it was in Yemen that coffee beans were first cultivated and used as it is brewed today. (Of Food and Cooking, Harold McGee 2004). And to which we owe the brew that more than one billion of the world’s population can’t live without.

I happen to love Mocha, both the flavour and the colour. And now this cake. It is quite simple to make(don’t be intimidated by the rolling), requires only a few ingredients and quick to bake. Hard to muck up, really! My apologies to the purists, I’ve used self raising flour to ensure a fluffy cake. There’s also no separation of eggs in this recipe, it’s as simplified as it can be without compromising on the taste.

If you’re like me, who’s day is kickstarted with a dose of coffee, then you’re going to love this Mocha version of the Swiss Roll/Log. It is made of light sponge flavoured with coffee and filled with ‘give me more’ coffee buttercream. This is the cousin of another favourite, the Chocolate Swiss Roll also from this page.

What you need to make Mocha Swiss Roll

Once you’ve made a Swiss roll, you’ve made them all. The technique /ingredient is the same, only the flavouring differ.

• Eggs- room temperature
• Caster Sugar – also known as granulated or superfine sugar. It has finer grains and ideal for baking as it dissolves easily
• Icing Sugar – for dusting the finished cake, and to prevent cake from sticking to the baking paper
• Coffee – Use a tablespoon of instant coffee powder each for the sponge and for the icing. If you have an espresso machine, even better. Use one shot of espresso instead . You might have to adjust the quantity of coffee depending on the brand you use and if you like a stronger coffee flavour . For this recipe, I used one shot of very strong coffee. But that’s just me, I drink my coffee black!
• Pantry Staples – Self Raising Flour,Butter, Cocoa Powder,vanilla essence
• Shaved Dark Chocolate- optional for decoration

How to Swiss Roll..

• As soon as the sponge cake comes out of the oven flip it into a baking paper that is generously covered with icing sugar. Roll the cake to form the log while it’s still warm, to avoid cracking.
• Do not overbake the sponge or it will be dry and taste like sandpaper. It is done when the top is dry to touch.
• Cool down the sponge completely, in it’s rolled form before filling it with buttercream. Do not overfill or it will burst
• Don’t worry if it cracks, just patch it up with a dusting of icing sugar and cocoa.
• If you don’t like buttercream, this is also delicious filled with whipped cream.

I’m on a roll, Mocha Swiss Log

Recipe by acmowlai

0.0 from 0 votes

Course: Desserts/Sweets, Pinoy Favourites

Servings

12

servings

Prep time

30

minutes

Cooking time

15

minutes

Coffee Flavoured Sponge Roll with Coffee Buttercream

Ingredients

• 2/3 cup self raising flour

• 1/2 teaspoon cocoa powder

• 3 eggs, room temperature

• 3/4 caster sugar

• 1 teaspoon vanilla essence

• 1 shot espresso or 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water

• Coffee Buttercream Filling

• 50g soft butter
  

• 1/2 cup sifted icing sugar

• 1 teaspoon vanilla essence

• 1 shot espresso or 1 tablespoon instant coffee powder dissolved with vanilla essence above and few drops of hot water

Directions

• Preheat oven to 160°C fan forced. Spray a 12x 8 inch Swiss roll pan with cooking oil. Line pan with baking paper up to the sides. Set aside. Place a clean tea towel on work area. Lay a piece of baking paper ( 12×8 inch) on top of tea towel. Sprinkle top of baking paper generously with icing sugar. Set aside. This is the set up you use to roll the sponge.
• In an electric mixer, beat eggs until pale and foamy. Add vanilla and coffee. Gradually add sugar ,while continually beating on medium until mixture is thick about 10 minutes.
• Sift flour and cocoa powder over the mixture in step 2. Use a spatula to fold together. Carefully pour into the prepared pan.
• Bake in a preheated oven for 15 minutes or until done.
• Remove sponge from the oven and turn it out into the prepared towel/baking paper set up from step 1. Carefully peel off the baking paper that lined the baking tin, away from the sponge.
• Starting from the short side, roll the sponge into a log, wrapping the log with baking paper coated with icing sugar. Refer photo. Set aside for 30 minutes to cool down.
• Unroll cooled sponge, then spread with coffee buttercream. Leave an inch space with out buttercream. Re roll into a log, now removing the baking paper. Tuck the end bit under to secure.
• Transfer to a serving plate . Dust with combined icing sugar and cocoa powder. Pipe some whipped cream if you want it fancy and decorate with some shaved chocolate.
• Coffee Buttercream
• In a mixer on low speed with paddle attachment, mix soft butter icing sugar until blended. Increase speed of mixer to medium and beat until fluffy. Use a palette knife to fill the Swiss Roll. Leave one inch border on one short side,for tucking under.

Notes

• Store in the fridge,but let come to room temperature before serving