Mocha Roll Recipe

INGREDIENTS:

1 cup cake flour

1/2 cup sugar

1/2 tbsp baking powder

1 tbsp instant coffee powder

1/2 tsp salt

4 egg yolks

1 tbsp instant coffee dissolved in 1/4 cup hot water

1/4 cup oil (I used olive oil)

4 egg whites

1/4 tsp cream of tartar

1/4 cup sugar

1. Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper.

2. In a bowl, whisk egg whites until frothy.

3. Add cream of tartar.

4. Gradually add 1/4 cup of sugar while beating in high speed until still stiff. Set aside.

5. In another bowl, combine all the liquid ingredients (coffee, egg yolks and oil). Set aside.

6. In a mixing bowl, combine flour, sugar, baking powder, coffee powder and salt.

7. Pour-in the liquid ingredients to the flour mixture. Continue mixing until light & fluffy.

8. Using a spatula, gently fold in the egg whites mixture into the batter mixture.

9. Pour the batter evenly into the prepared pan and smooth top with a spatula. Bake for 20 to 25
minutes.

10. Cake is ready if toothpick inserted comes out clean.

11. Remove from oven.

 MOCHA ICING RECIPE

Ingredients

2 egg whites

1/8 tsp salt

1 tbsp sugar

1 tbsp instant coffee powder

3/4 cup sugar

1 tbsp instant coffee dissolved in 1/2 cup hot water.

12 tbsp softened butter

Procedure

1. Beat the egg whites until frothy.

2. Add the salt, 1 tbsp sugar and 1 tbsp instant coffee powder.

3. Beat at medium speed until soft peak. Set aside.

4. In a sauce pan, combine dissolved coffee and sugar. Stir until sugar is dissolved.

5. Bring to a boil over moderate heat (no need to stir).

6. Boil for 2-3 minutes.

7. Remove from heat and slowly pour hot syrup into whites, beating constantly until meringue is cool
to the touch.

***NOTE*** Before proceeding, make sure meringue has cooled down.

8. Add softened butter (1 tbsp at a time), beating well after each addition until mixture is smooth.

***Mixture may look curdled before all of the butter is added but will come back together by
the time beating is finished.
 Ube Macapuno Cake

Ingredients:

For the chiffon cake:

{A}
2 1/4 cups cake flour
3 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt
{B}
7 egg yolks (from large eggs)
1/2 cup vegetable/canola oil
1/2 cup milk
1/2 cup (about 100g) grated ube (purple yam)
1 teaspoon ube flavouring
1/2 teaspoon violet food powder or violet gel paste
{C}
7 egg whites
1/2 teaspoon cream of tartar
{D}
3/4 cup sugar

For the frosting:

2 cups whipping or thickened cream
1 250g package of cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
1 12 oz jar of macapuno (preserved coconut sport)

Procedure:

Cake

1. Preheat oven to 170 degrees Celsius. Prepare two

9" round, 2 1/2" high pans by lining bottoms with
baking paper. Do not grease.

2. In a large bowl, sift together {A} and combine well.

Add in {B}. Beat with electric mixer or by hand just
until smooth and well blended.

3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and beat until stiff
peaks are formed. Gradually and gently fold in egg whites into flour mixture until very well
combined. Divide batter equally into prepared pans.

4. Bake for about 45 minutes or until a skewer inserted into the center of the cake comes out clean.
Invert pans into wire rack immediately and cool completely.

5. Carefully run a thin knife around sides of pans to release cakes. Using a serrated knife, half each
cake horizontally. Set aside one of the top halves for use later.

Frosting
Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand
mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the
mixture is still whipping, slowly pour in the heavy cream. Continue whipping until the cream can hold
a stiff peak.

To assemble:
Drain some of the syrup from the macapuno.

1. Place one of the cake layers (bottom half of one of the cakes), cut side up on your serving plate or
cake board. Spread and level some whipped cream onto the cake layer until it is about 1/4" thick.
Scatter half of the macapuno on top of the whipped cream.

2. Place second cake layer, cut side down on top of bottom cake
layer. Spread whipped cream and remaining macapuno on
top of second layer in the same manner as above.

3. Top the cake with the third layer (cut side down). Spread
frosting to cover top and sides of cake. (You don't have to put a
lot, just enough for the cake crumbs to stick to it).
Remember to leave some frosting for your borders.

4. Crumble the last cake half. (You actually only need to

crumble about 3/4 of this cake piece. If you do this with a food
processor, you will get very fine crumbs which will look
really neat on the cake. You can, however, crumble it by
hand. Gently stick the crumbs to the cake top and sides until
it is fully covered.

5. Using the remaining frosting, pipe out big rosettes around the cake's top edge.
Here's another way of presenting your cake...

To do this:

1. Omit macapuno from filling and ube crumbs on cake top.

2. Spread macapuno in a circle (about 7" diameter) on cake center.

3. Pipe out your choice of border around cake top edge.

Triple Chocolate Ganache Cake

CAKE

Ingredients

1 3/4 cups all-purpose flour, plus more for dusting

2 cups sugar
 3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Procedure

1. Preheat the oven to 350. Butter two 8-by-2-inch round cake pans and line them with parchment;
butter the paper. Dust the pans with flour, tapping out any excess.

2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder,
baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil,
eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just
incorporated, then slowly beat in the hot coffee until fully incorporated.

3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the
center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert
the cakes onto a rack to cool. Peel off the parchment.