Mocha Almond Roulade



140 g Potato starch*

125 g Caster sugar

10 g Cocoa

5 Eggs (700 g/dozen)#

1 tsp Cream of tartar

1/2 tsp Bicarb of soda

2 tsp Vanilla extract

Mocha Buttercream icing

250 g Icing sugar (sifted)

20 g Cocoa (sifted)

2 - 6 tsp Coffee

125 g Butter (softened)

40 - 50 g Hot water

Flaked almonds (roasted)

For more information on making sponges & the use of different starches refer to Sponge BasicsThis sponge recipe uses the ratio for light sponges it will sink when it comes out of the oven. 

# If using home grown eggs pick 5 medium sized eggs. 


If you keep your eggs in the fridge 1/2 fill the kitchen sink with hot tap water. Put the eggs in the hot tap water for 10 mins. If you keep your eggs at room temperature warm the eggs up by placing them in a dish of warm water (slightly hotter than 37 C).

Turn oven on to 175 C.

Line a large rectangular pan with baking paper. Make sure the baking paper overhangs the edges. I use one that is 38 cm x 30. 

Sift together the starch, cocoa, cream of tartar & bicarb three times into a mixing bowl. 

The yolks & whites will be whisked/beaten separately; you will need two mixing bowls. If you have two bowls for your stand mixer use those. If you have one beat the yolks first in the mixing bowl, transfer it to the bowl containing the sifted starch & then wash the mixing bowl for whisking the whites.

Measure out 80 g of sugar into the mixing bowl for the yolks. Put the remaining sugar into the bowl/container (not plastic) for the whites. 

Separate 4 of the eggs. Put the yolks in with the 80 g of sugar & the whites in with the 45 g of sugar.

Put the last whole egg in with the yolks & sugar. If using vanilla extract add it to the yolk mix. 

Beat the egg yolks & sugar for ~9 mins until the ribbon stage has been reached. Below are photos of the yolk mix prior to beating & when it has reached the ribbon stage.     


While the yolks are beating stir the egg white & sugar mix to help dissolve the sugar. I usually rest this mixing bowl on top of the hot tap water to help the sugar dissolve. 

If using the same mixing bowl to whisk the egg whites as the one used for the yolks, transfer the yolk mix to the mixing bowl containing the sifted starch. Wash & dry the mixing bowl before putting in the egg whites & sugar mix.  

Whisk the egg whites & sugar for 1 1/2 - 2 mins until stiff peaks form. The length of time to whisk the whites will depend on your mixer & the speed you are using. 2 mins at max speed in my KitchenAid is too long. It is not a disaster if the egg whites are slightly over whipped it just takes a little longer to fold into the yolk mix. 

Fold in the sifted starch mix to the yolk mix. To fold put a spatula/scrapper into the centre of the bowl & push it down through the mix until it reaches the bottom of the bowl. Bring the spatula toward you all the time scrapping the bottom of the bowl. When the spatula is at the edge of the bowl bring it up out of the mix & with a twist of your hand (90 - 180 degree clockwise turn if right handed) turn the spatula over. The mix that was on top of the spatula will now fall back into the middle of the mix. Rotate the bowl clockwise with your left hand while repeating the spatula movement. Ensure the mix has a uniform consistency before proceeding.  

Fold in the whisked whites to the yolk mixture using the technique described above. I usually fold it in without "loosening" the yolk mixture. "Loosening" the yolk mixture should make it easier to fold in the remaining whisked whites. The yolk mix can be "loosened" by adding up to 1/4 of the whisked whites & folding this in. The remainder of the whisked egg whites are then added & folded in.

Pour the sponge batter into the baking pan. Use a spatula to level the top of the batter.

Put the baking pan in the oven & bake at 175 C for approximately 13 mins. 

Bring out of the oven & allow to cool briefly. The sponge should be rolled when it is still warm. 

Cut another piece of baking paper and sprinkle it with the roasted flaked almonds.

Lift out the cake by using the baking paper.

Invert the cake, gently laying the sponge on the baking paper sprinkled with flaked almonds.

Gently peel off the bottom baking paper (now on top).

Put another piece of baking paper on the top.

Starting from the side closest to you, roll up the sponge.

Dampen a teatowel & wrap it around the roll. Allow to cool completely.

While the sponge is cooling make the icing.

Making the icing

Dissolve the coffee in the hot water, add in the sifted cocoa & stir until the mix is smooth. Set aside to cool.

Cream together the softened butter & the sifted icing sugar. 

When the mixture is light & fluffy stop the mixer, scrape down the sides of the bowl. Continue creaming the butter & icing sugar - make it light & fluffier.

Stop the mixer & add in ~1/3 of the coffee mix.

Continue creaming the mixture.

When the coffee mix has been fully incorporated, stop the mixer, scrape down the sides of the bowl, add another 1/3 and continue creaming the mixture.

Stop the mixer & taste a little of the icing. Can you taste the coffee? If not gradually add a bit more coffee to the remaining coffee mix & stir to dissolve. Add the last of the coffee mix to the icing & mix this in.

Unroll the roulade, take off the top piece of baking paper & spread the mocha buttercream icing on top.

Top the icing with the roasted flaked almonds.

Roll the sponge back up. Roll the sponge in plastic clingwrap & refrigerate until ready to serve.

Slice, serve & enjoy.