Burnaby Community Kitchens

INGREDIENTS 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 TBSP INSTANT COFFEE POWDER Dissolve in 1 cup tap water, stir well 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. 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...

  Mango Cream Cake Mango Cream Cake Brazo de Mercedes | Ep. 50 | Mortar and Pastry https://youtu.be/7hgS4s1MihQ https://youtu.be/8E-Md2mlUfE