Mocca Swiss Roll


Looking at the beautifully baked Tiger Skin Swiss Roll by Anncoo, really encourage me to try on it. So during weekend, I made the chocolate ganache first, then the inside swiss roll, instead of using chocolate paste, I used mocca paste. The swiss roll is super soft, then I have to carefully remove it from the paper. Finally, I baked the tiger skin swiss roll ....... hahahaha .....there is no tiger skin after 12 min.
I don't know why, actually I can see some wavey on top skin, however, not too obvious. I guess maybe this is due to my oven ... not hot enough. I used 200 degree, I put in the middle rack, maybe next time I bake I will put on the top rack.

Since there is no tiger skin, then I need to rename it to Mocca Swiss Roll.
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9 comments:

  1. BakericiousJune 15, 2010 at 3:16 PM

    Hi DG, although no tiger skin appear but the swiss roll stil looks very gd!

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  2. WendyinKK June 15, 2010 at 5:23 PM

    I have always suspected your oven is not hot enough. Maybe you can jack up 20C like what I did for my old small oven.

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  3. busygranJune 15, 2010 at 10:48 PM

    I like the two-tone in your swiss roll and it's so neatly cut.

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  4. ann lowJune 15, 2010 at 11:07 PM

    Hi DG,

    So sorry that you can't get the tiger skin, I also wonder why. I think like you've said adjust the temperature a little higher about 210C. Anyway your roll looks beautiful. (you can also add sugar instead of icing sugar too, will update this in my recipe)

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  5. DGJune 16, 2010 at 12:08 AM

    Hi Jess@Bakericious,
    Thank you for your encouraging words.

    Hi Wendyywy,
    Yes, you are the one always remind me :) Next time I will remember it.
    Thanks.

    Hi Busygran,
    Thanks for visiting my blog and nice compliments.

    Hi Anncoo,
    Maybe the tiger too shy to show off his skin ... hahhahaha ... But I will definitely bake it again with higher temperature like you and Wendyywy suggested :)

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  6. Happy FlourJune 16, 2010 at 1:19 PM

    Hi Doris,

    Thanks for the advice. I will take note on the oven temperature when I try out this roll.

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  7. DGJune 16, 2010 at 5:52 PM

    Hi Happy Flour,

    Don't mention that, made me paiseh. You are the expert, I'm really looking forward to see yours :)

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  8. UnknownSeptember 2, 2010 at 8:48 AM

    I found your blog while I was googling for mocca paste, and this looks delicious. But...what *is* mocca paste?

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  9. DGSeptember 2, 2010 at 2:39 PM

    Hi Elizabeth,
    Thanks for dropping by :)

    Mocca paste is coffee essence in a concentrate form which contains brown colour in it, just like chocolate paste.

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