MOCHA SWISS ROLL RECIPES

Steps:

• Spray a 10 x 15–inch jelly roll pan with cooking spray, place this bunny template in the pan, then cover with parchment paper; lightly spray the parchment, and gently wipe excess with a paper towel so no droplets appear. In a medium bowl, combine the egg, sugar, and flour. Transfer 3 tablespoons to a small piping bag fitted with a fine tip. Tint the remaining batter light pink; transfer to a second piping bag fitted with a fine tip. Using the template as a guide, pipe pink ears and noses onto the parchment, then outline the bunny heads in white. Fill in some bunnies, if desired. Freeze pan for at least 20 minutes. Lightly coat the frozen bunny batter and parchment with cooking spray (this is so the bunnies stick to the cake and not the pan). Meanwhile, heat oven to 350°F. Lay two large kitchen towels on a work surface and dust one generously with confectioners’ sugar. In a medium bowl, sift together the flour, cocoa, baking powder, and salt. Using an electric hand mixer, beat the eggs, sugar, and espresso powder in a large bowl on medium speed until pale and slightly thickened, 2 to 3 minutes. Beat in the buttermilk, oil, and vanilla. Reduce mixer speed to low and gradually add the flour mixture until just combined. Transfer batter to the prepared pan, spreading it gently and evenly over the bunnies. Tap the tray on a work surface a few times to get rid of any air pockets. Bake until the cake looks set but gives a little when you press gently (it should seem slightly under-baked), 13 to 15 minutes. Immediately loosen the edges of the cake from the pan with a blunt knife and invert onto the kitchen towel dusted with confectioners’ sugar. Carefully remove parchment and bunny template. Immediately invert again onto the second un-dusted towel. Dust the side facing up (the side without bunnies) with confectioners’ sugar. Starting at the short end, slowly roll up the cake and towel. Let cool completely.Meanwhile, make the sugar syrup. Place the sugar and 1/4 cup water in a small saucepan and cook, stirring occasionally over low heat, until the sugar dissolves. Increase the heat and gently simmer for 1 minute. Remove from heat and let cool completely.Once the cake is cool, make the filling. Using an electric mixer, beat the cream cheese in a large bowl on medium-low speed until smooth. Add the cream and sugar, and gradually increasing the speed to medium-high, beat until stiff peaks form, 2 to 3 minutes. Chill until ready to use. Carefully unroll a quarter of the cooled cake, propping the remaining rolled portion with a bowl (this will help prevent cracking) and spread on some of the filling. Repeat with the remaining filling until it is rolled up again. Gently brush the outside with the sugar syrup. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to overnight.

Steps:

• Preheat oven to 350 degrees. Brush a 13-by- 18-inch rimmed baking sheet with oil. Line bottom with parchment; brush parchment with oil.
• Cake: Whisk together flour, salt, and baking powder to combine. In a large heatproof bowl, whisk hot water with 1/2 cup granulated sugar until dissolved. Whisk in oil, then egg yolks and vanilla until smooth. Whisk flour mixture into sugar mixture just until combined. In a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until frothy. Add cream of tartar, increase speed to medium-high, and continue beating until soft peaks form. Gradually add remaining 1/4 cup granulated sugar; continue beating until stiff, glossy peaks form. Stir one-third of egg whites into batter. Gently fold in remaining egg whites just until no white streaks remain. Transfer to sheet; spread evenly to edges with an offset spatula.
• Bake until pale golden and pulling away from edges, and top springs back when lightly touched, 17 to 19 minutes. Let cool on a wire rack 5 minutes. Meanwhile, generously dust a kitchen towel with confectioners' sugar. Flip cake out onto towel, remove parchment, and generously dust top with more confectioners' sugar. Starting at one short end, roll up cake in towel. Let cool completely, about 1 hour.
• Syrup: Meanwhile, in a small saucepan, bring granulated sugar and 3 tablespoons water to a boil, stirring until dissolved. Remove from heat; whisk in espresso powder until dissolved (mixture will foam). Transfer to a heatproof bowl and refrigerate until cold, about 30 minutes.
• Filling: Meanwhile, prepare an ice-water bath. In a saucepan, combine granulated sugar, 1 tablespoon water, and salt. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover and continue boiling, undisturbed, until mixture turns golden amber, 3 to 5 minutes more. Remove from heat. Carefully add cream in a slow, steady stream (it will bubble up and splatter). Return to medium heat; cook, stirring, until smooth. Transfer to a bowl set in ice-water bath; let stand, stirring a few times, until cold, about 30 minutes. Remove from bath; whisk to stiff peaks.
• Unroll cake. Brush any residual sugar from top, then brush evenly with espresso syrup. Dollop with filling and spread evenly with an offset spatula, leaving a 1/2-inch border. Starting at one short end, roll up cake (without towel). Wrap cake roll in towel and transfer to a baking sheet, seam-side down, to maintain cylindrical shape. Refrigerate until filling sets, at least 8 hours and up to 1 day.
• Frosting: In a saucepan, bring 2 inches of water to a simmer over medium heat. In a large heatproof bowl, combine egg whites, granulated sugar, cream of tartar, corn syrup, and water. Transfer bowl to pan (do not let bottom touch water). Beat on high speed until stiff peaks form, about 5 minutes. Remove bowl from heat; continue beating on high until mixture is no longer warm to the touch, about 5 minutes more.
• Remove cake roll from towel; transfer to a cake plate. Spread frosting evenly over top and sides. (Frosted cake can be refrigerated, uncovered, up to 3 hours before slicing and serving.) Briefly wave a kitchen torch over frosting until golden brown in places. Slice cake into rounds; serve.