Mocha Swiss Roll (Yule Log Cake)

Mocha Swiss Roll (Yule Log Cake)

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For my last Christmas recipe of this 2015, I will be sharing my Mocha Swiss Roll. A.k.a, Mocha Yule Log Cake.

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Impressive and so delicious. The flavor mocha has been popularized among our local bakeries. You can find all kinds of mocha desserts everyone. Range from breads (eg. Roti Papa) to cakes with cream. 

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Not a cake decorator? Nevermind, this swiss log (or log cake…) will be covered with lots of chopped peanuts and chocolate chips. All your flaws can now be covered. Hahaha

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Mocha Swiss Roll (Yule Log Cake)
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Cake
  1. 4 eggs, separated
  2. ½ tsp of vinegar
  3. 5 tbsp. of white sugar
  4. ¼ tsp. of salt
  5. 1 tsp. of vanilla extract
  6. 1 tsp. of coffee emulsion
  7. 4 tbsp. of cocoa powder, plus extra for dusting
  8. 60 grams of cake flour
  9. 3 tbsp. of vegetable oil
  10. 3 tbsp. of milk
  11. 1/4 cup of freshly-brewed coffee
  12. Syrup
  13. 2 tsp. of sugar and 4 tbsp. of warm water, mix well
Mocha Cream
  1. (500ml) 2 cups of whipping cream
  2. 3 tbsp. of white sugar
  3. 3 tbsp. of coffee emulsion
Sprinkles
  1. Chocolate chips
  2. Chopped peanuts
Instructions
  1. Preheat oven to 200C/ 180C fan-forced
  2. Whisk egg yolks, 1 tbsp. of sugar, and salt until combined.
  3. Add in coffee emulsion and vanilla extract
  4. Drizzle in milk, oil and freshly brewed coffee.
  5. Sift in cocoa powder and cake flour. Stir until well mixed.
  6. Set aside while you whip your egg whites.
  7. In a clean bowl, whisk egg whites and vinegar on high speed until frothy.
  8. Then gradually add in the rest of the sugar and continue whisking on high speed until stiff peak.
  9. Fold in egg white batter into egg yolk mixture a third at a time until well combined.
  10. Transfer into a baking tray lined with parchment paper. Bake it in the oven for 10 minutes. (384 x 260 x 16mm)
  11. Once out of the oven, immediately cover with another parchment paper and let it cool completely.
  12. Brush some syrup onto the sponge cake
  13. Whip chilled whipping cream and sugar until soft peaks. Drizzle in coffee emulsion and whip until stiff peaks.
  14. Transfer half of the coffee cream onto the sponge cake.
  15. Carefully roll into a log.
  16. Frost the cake with the rest of the cream.
  17. Sprinkle some chocolate chips and chopped peanuts.
  18. You may also pipe out some cream and dust icing sugar for some decorations
Notes
  1. (Notes: You may use 1 tsp. of instant coffee and hot water instead of freshly brewed coffee)
TheZongHan http://thezonghan.com/

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4 thoughts on “Mocha Swiss Roll (Yule Log Cake)

  1. Mocha Swiss Roll (Yule Log Cake) Josephine

    Hi my name is josh, i trued this mocha roll that you posted and i must say that it was very delicious my only problem is that my filling become runny i didnt know that i need to chill the whipping cream first before whipping it. but even though i make it a way so i freez the runny icing 30 minutes and top it on the cake and rolled it. its very delicious my kid loves it! thanks for your recipe and more power! 🙂

    Reply
    1. Mocha Swiss Roll (Yule Log Cake) Zong Han Chua Post author

      No worries! Next time remember to chill your cream first before whipping.

      Reply
  2. Mocha Swiss Roll (Yule Log Cake) Caster

    Hi Zong Han,

    May i check which brand of the whipping cream that you are using in Singapore? Is it 35% or 36% whipping cream that kind? Because i used to make it in USA, but is using heavy whipping cream, so very easy to become thick one, that day i tried to use singapore type of “whipping cream”, end up still very watering.

    Thanks for the advice in the first place! i find your blog really very interesting!

    Reply
    1. Mocha Swiss Roll (Yule Log Cake) Zong Han Chua Post author

      Hello Caster
      For the best quality and flavor, I enjoy getting Lescure whipping cream. It is made in France and contains only 100% cream from the cow.
      However, it can be quite temperamental as it does not contain any stabilizer or other ingredients. Since the weather in Singapore is quite hot and humid, I enjoy using Millac Gold. It has a blend of buttermilk, vegetable fat, and cream. I would say it still tastes great and it last longer in our hot weather.
      Lastly, for extra convenience (last minute indulgence), I stock up Nestle all purpose cream in my pantry. It comes in small pack and works extremely well for adding into soup or making into dessert. Of course, taste wise it will lack as compared to the other two. But let’s say I know I have a last minute guest over tonight and I don’t have the time to go to the supermarket I would just pop the cream into the fridge and make something out off it in the evening to anticipate my upcoming guest. Everyone loves it, still. (Secret!) (Oh ya, 35% or 36% fat content is good)

      Reply

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