Mocha Spice Roll Cake

Directions

Preheat oven to 350℉ (180℃).. Grease a 10×15-inch jelly roll pan.

Line the pan with wax paper and grease the paper.

In the bowl of an electric mixer, beat the egg yolks and sugar.

Sift the flour with the salt, baking powder, and spices. Add the dry ingredient to the batter.

In a separate bowl, beat the egg whites until stiff and gently fold.

Pour the batter into the prepared jelly roll pan. Bake for 20 minutes.

Remove from the oven and turn the cake over onto a clean linen dish towel that has been dusted with confectioners’ sugar.

Lift off the pan and let the cake cool for 10 minutes.

Peel off the wax paper from the cake.

Carefully roll the cake with the towel, jelly roll fashion, and let the cake remain in this position on a rack for 20 to 30 minutes while it cools completely.

Spoon a generous amount of the mocha cream onto the inside of the cake, smoothing it to within 1-inch of all the edges.

Roll the cake up to form a log. Place it seam side down on a platter.

Spread the remainder of the mocha cream over the roll, frosting it evenly.

Run the tines of a fork along the top of the cake roll to create decorative ridges resembling the bark of a tree.

Refrigerate the cake roll until serving time.