Mocha Swiss Roll (Yule Log Cake)
For my last Christmas recipe of this 2015, I will be sharing my Mocha Swiss Roll. A.k.a, Mocha Yule Log Cake.
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.
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
6 Comments
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!
Zong Han Chua
No worries! Next time remember to chill your cream first before whipping.
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!
Zong Han Chua
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)
Ridisha
Hey, I had tried ur recipe long back. And it turned out great. Well the cake did break while rolling but that was because I used a smaller tin so the cake was thicker and thus was difficult to roll. So I am going to make it again and came here searching for ur recipe. Just wanted to thank you for sharing this recipe.
Zong Han Chua
Great you enjoyed the recipe. No problem!