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  1. Mini Mocha Roulade

Mini Mocha Roulade

00:40:00 15
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Make It

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  • Preheat oven to 400°F. Cover baking sheet with parchment paper. Beat eggs and sugar in mixing bowl with electric mixer on high speed 5 min. or until mixture is thick and tripled in volume. Sift flour and baking powder together twice. Sift flour mixture over top of egg mixture. Gently fold in until well combined.
  • Heat 1/2 cup of the milk and butter in saucepan until butter is melted. Add to flour mixture; stir until well blended. Scrape batter onto prepared baking sheet; spread evenly. Bake 10 min. until top is golden brown.
  • Meanwhile, place large sheet of parchment paper on top of clean kitchen towel. Invert cake onto prepared towel; remove pan and top paper liner. Starting at long end, roll up cake with paper and towel. Cool on wire rack 30 min.
  • Mix whipped topping, dry pudding mix, coffee and remaining 1/4 cup milk in medium bowl, beating with electric mixer on high speed 1 min. until well blended. Unroll cake; remove paper. Slice cake lengthwise to produce 2 (17x6-inch) portions. Spread both sides with filling mixture; roll up and slice each log into 1-inch pieces. Wipe knife occasionally in between slicing. Repeat with second log. Coat presentation sides with almond slices. Refrigerate 30 min. before serving.

Make Ahead

Prepare as directed. Wrap tightly and freeze logs up to 1 month. Thaw in refrigerator, then garnish just before serving.


  • 15

Nutritional Information

Serving Size 15
Calories 162
% Daily Value
Total fat 6.1g
Sodium 162mg
Carbohydrate 24g
Dietary fibre 0.7g
Protein 3.7g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 5 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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