Friday, November 20, 2009

Mocca Chiffon Cake Roll : มอคค่าชิฟฟอนโรล

I don't drink coffee, but I do love its taste and aroma. When I was in Thailand, I didn't know how to bake it myself, so I bought a coffee roll from the bakery at least one time a week. It's always one of my favorite cake :-)

Ingredients :
For the mocca chiffon cake :
  • 60g cake flour
  • 1 tsp. cacoa powder (My cocoa is used, so I just left it this time)
  • 1 tbsp. milk powder
  • 1 tsp. baking powder
  • some chopped mocha bean
  • 40g granulated sugar
  • 45g milk
  • 1 tbsp. instant coffee powder
  • mocca aroma
  • 2 large egg yolks
  • 30g canola oil
  • 2 large egg whites
  • 20g castor sugar
  • 1/2 tsp. lemon juice
  • 1 pinch salt
For the caramel cream :
  • 25g granulated sugar
  • 5g water
  • 20g whipping cream (A)
  • 100 g whipping cream (B)
Instructions :
  • Lay a baking tray (25 cm x 32cm) with baking paper. Preheat the oven to 190°C. Parboil milk and dissolve instant coffee powder and milk powder therein. Let it cool.
  • Mix together the cake flour, cocoa powder, milk powder and baking powder, two times sifting into a mixing bowl. Add in chopped mocca bean and granulated sugar, stir together and make a hole in the middle of the flour mixture.
  • Add cooled milk, mocca aroma, egg yolks, and oil into the flour hole, stir the mixture together just until the flour dissolved. (stir it quickly and shouldn't take longer than 5 seconds)
  • In another mixing bowl, beat egg whites with salt and lemon juice until foamy. Gradually add in sugar and whisk with high speed until stiff peaks form. Gently fold in whipped egg whites into eggyolk mixture.
  • Pour the batter in the prepared baking tray and spreading the batter with an offset spatula. Put it in the oven and bake for about 10 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.
  • Hold the baked cake out from the oven and allow it to cool off for 1-2 minutes , then turn the cake onto the plastic wrap, roll up the cake with plastic wrap laxly while it is still hot and pliable.
  • Caramelize sugar and water together, reduce the heat and stir in whipping cream (A) untill incorporated, cool off. Beat heavy cream until stiff peaks form, beat in cooled caramel just until combined. Unroll the cake and spread with the the cream caramel, reroll the cake. Cover with the plastic wrap and place in the refrigerator for 2 hours before serving.
Decorate with the rest caramel cream and mocca bean in hope to get a better looks. I'm not sure if these made the roll looks better or messier. Anyway, it tastes gut :-)