Holiday Orange Mocha Roll

Preheat oven to 350°F (180°C). Line a 17 x 11 inch (43 x 28 cm) rimmed baking sheet with parchment paper.

In a large bowl, beat eggs, sugar, butter and orange zest with an electric mixer until well combined and sugar is dissolved. In another bowl, whisk together flour, and baking powder. Beat into egg mixture on low speed until combined well. Using an offset spatula, spread into prepared baking sheet and bake for 10 to 12 minutes or until cake springs back when gently touched. Let cool slightly.

Dust a large clean tea towel with icing sugar. With the tip of a knife, loosen edges of cake; invert onto towel. Carefully remove pan and paper. Starting at the short end, roll the towel and the cake together jellyroll style (the towel will end up coiled inside the cake). Let cool on rack, seam side down.

Meanwhile, in small bowl, combine instant coffee and coffee liqueur until dissolved. In a large bowl, using an electric mixer, whip cream and icing sugar until stiff peaks. With spatula gently blend in coffee mixture.

Unroll cake and spread with two-thirds of the cream mixture leaving about 1- inch (2.5 cm) from one end of the cake. Using towel as support, roll up cake without towel. Place seam side down on serving platter. Spread remaining cream mixture over roll and garnish with chocolate shavings. Cover lightly and refrigerate for at least 3 hours or for up to 2 days.

Decorating tips:

To turn this holiday roll into a more traditional Yule Log:

Cut each end on the diagonal to form a small triangular piece from each end. Place cut pieces on top of the cake to give a ‘tree stump’ look. Spread cream mixture on top piece.

Decorate cake and platter with meringue mushrooms.