Mocha Roll Cake Kosher Recipes

Steps:

• Line cookie sheet with Parchment paper.
• In a large bowl, put 1/2 cup matza meal. Beat egg yolks with 1/2 cup sugar, add to matza meal. In seperate bowl, beat the egg whites with the cream of tartar, adding more tartar if needed to soft peaks. Slowly pour the mix into the bowl with the egg whites, and stir. Add walnuts. Pour the mix into the cookie sheet and bake for 1/2 hour until done.
• Remove from the oven. Put powdered sugar on a moist towel(not too wet though), and jelly roll cake while still hot.
• Mix whipping cream and coffee powder, adding powdered sugar to taste, whip till stiff.
• Open towel, CAREFULLY. Spread 1/2 of the mocha Whipped cream mixture all over the cake and roll back up without the towel this time and put on a platter with reserved whipped cream topping. Decorate with walnuts. Freeze.
• When frozen, it tastes like ice-cream. This may be refrigerated.
• Enjoy!

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment; grease parchment. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold., For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving.