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Mocha Chiffon Cake from Goldilocks






INGREDIENTS

  1. DRY (MIX AND SET ASIDE)


2 C CAKE FLOUR/ALL PURPOSE FLOUR

1 TBSP BAKING POWDER

1 TSP SALT

1 TBSP COCOA POWDER

¾ C GRANULATED SUGAR


  1. 1 TBSP INSTANT COFFEE POWDER

Dissolve in 1 cup tap water, stir well


  1. MIX THE FOLLOWING and STIR WELL


7 MEDIUM EGG YOLKS

½ CUP VEGETABLE OIL

½ TBSP VANILLA

*** GRADUALLY MIX THE FOLLOWING TO C; FIRST ADD B, STIR WELL, AND THEN ADD A AND STIR WELL, THEN SET ASIDE.


  1. PREPARE THE MERIGUE


7 MEDIUM EGGWHITES 

½ C GRANULATED SUGAR

1 TSP CREAM OF TARTAR

*** MIXING USING HAND MIXER FOR 15 MINUTES UNTIL FOAMY)

USING SCAPULA COMBINE ALL DRY INGREDIENTS (A B C) AND MERIGUE.




PREPARE AN 8X3 ROUND PAN, DO NOT GREASE THE PAN. LINE WITH BAKING PAPER/PARCHMENT PAPER. DIVIDE AND POUR THE BATTER INTO 2  8X3 PANS.


BAKING TIME : 175 C FOR 25 – 30 MINUTES.

CHECK YOUR CAKE BY INSERTING SKEWER OR TOOTHPICK, LET IT COOL COMPLETELY. THEN SET ASIDE. AND PREPARE THE BUTTER MOCHA CREAM.


MOCHA BUTTER CREAM :

1 C BUTTER

1 TSP INSTANT COFFEE

1 ½ C CONFECTIONERS SUGAR

1/8 C EVAPORATED MILK


MIX COFFEE WITH MILK. SET ASIDE.

BEAT THE ROOM TEMPERATURE BUTTER UNTIL IT’S NICE AND SMOOTH, NEXT MIX IN CONFECTIONERS SUGAR. ONCE IT STARTS TO COME TOGETHER, MIX IN THE MILK AND COFFEE MIXTURE. MIX UNTIL EVERYTHING IS WELL COMBINED.


REMOVE THE PARCHMENT PAPER OF THE CAKE.

=YOU CAN FROST AND DECORATE YOUR CAKE, HOWEVER YOU PREFER AND HOWEVER YOU LIKE IT. SPREAD THE MOCHA BUTTER UNTO YOUR FIRST LAYER CAKE, AND THEN PUT THE 2ND LAYER OF YOUR CAKE. NEXT …CAKE CRUMB COAT, IT IS THE FIRST LAYER OF ICING, IT IS EXTREMELY IMPORTANT STEP IN DECORATING A CAKE. IT SEALS IN THE SPONGE PREVENTING IT FROM DRYING OUT.IT CATCHES ALL OF THE CRUMBS FROM THE SPONGE. AND PREVENT A BARRIER SO THAT YOUR FINAL ICING WILL BE PERFECTLY CLEAN AND CRUMBS FREE. FOLLOW THE ATTACHED PICTURES PLS.


AND TO DECORATE YOUR CAKE..PREPARE THE PLAIN AND COFFEE WHIPPING CREAM FOR PIPING CAKE BORDERS.


INGREDIENTS

200 ML WHIPPING CREAM

1 TSP INSTANT COFFEE

¼ C CONFECTIONERS’ SUGAR.


TO PREPARE:….PLACE THE MIXING BOWL IN A LARGER BOWL OF ICE WATER TO KEEP THE BOWL CHILLED WHILE WHIPPING THE CREAM.

THEN YOU NEED PIPING BAG AND TIP FOR BORDER.


“DECORATE YOUR CAKE HOWEVER YOU LIKE.”


SPREAD WHIPPING CREAM ON TOP AND USED COCOA POWDER FOR CAKE DUSTING.



“ENJOY……”
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