Saturday, January 15, 2011

Make This!!

Omid requested a cake roll of some type for dessert tonight. I knew just the one! My mom used to make this mocha cake roll for us when we were kids. It's easy AND delicious!!

Mocha Cake Roll

4 egg yolks
1/2 c sugar
1 tsp vanilla
4 egg whites
1/2 c sugar
1/2 c flour
1 tsp baking powder
3 tbs cocoa
2 tbs instant coffee powder
1/4 t salt
powdered sugar (enough to cover a kitchen towel - approx. 1 cup)

Beat egg yolks until thick & lemon colored. Gradually add the first 1/2 cup of sugar, beating until light. Stir in vanilla. Set aside.
In a new bowl, beat egg whites to soft peaks. Fold yolk mix into whites. Fold rest of the ingredients into egg mix.
Spread in a greased/parchment lined jelly roll pan. Bake at 375* for 12-13 minutes. Immediately turn into a towel sprinkled with powdered sugar. Roll up from the narrow side.
Let cool.

Coffee Custard:
1/2 c sugar
1/4 c flour
2 tsp instant coffee powder
1 1/4 c milk
1 beaten egg
1 tbs butter
1 tsp vanilla
2 HEATH or SKOR candy bars*
Stir sugar, flour & coffee together. Add milk. Cook on low heat until it comes to a slow boil (STIR CONSTANTLY). Stir 1/2 the mix into the beaten egg. Return to saucepan. Cook & stir for 1-2 minutes more. Stir in butter & vanilla. Cover with plastic wrap & cool for several hours.

Unroll the cake the spread the filling to within 1/2" of the ends. Sprinkle with the candy bits. Reroll and chill. Serve with whipped cream and more candy.
**Freeze the candy bars, then break them (the chocolate coating melts fast).

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