COPYRIGHT 2015 l ALING ODAY
Ingredients:
1 cup cake flour or self raising flour 1 1/2 tsp. baking powder 1/4 tsp salt 5 large eggs 1/2 tsp. vanilla extract 1/2 cup + 2tbsp. sugar 1/4 cup warm evaporated milk 1 tbsp. coffee powder 1 tsp. Coca powder 2 tbsp. oil Mocha Buttercream: 1 cup butter, softened 1 cup icing sugar 2 tbsp. evaporated milk 2 tsp. Coffee 1 tsp. Cocoa powder Procedures: 1.  Line one piece 12"x16"x1" baking tray with parchment paper.  Pre- heat oven to 350F/175C. 2.  Sift all dry ingredients and set aside. 3.  Combine all liquid ingredients in a mixing bowl with paddle attachment.  Mix at low speed until all ingredients are blended. 4.  In a bowl with wire whisk attachment, beat eggs and sugar and mix for 1 minute at low speed. 5.  Increase to medium speed and continue mixing for 3-4 more minutes until soft peaks form. 6.  Decrease to low speed and fold dry ingredients for 8-10 seconds or until incorporated (don't over mix). 7.  Gradually add liquid ingredients and fold. (Do not over mix.) 8.  Pour the batter unto the prepared pan. 9.   Bake for 12-15 minutes, or until an inserted cake tester comes out clean. 10.  Let the cake stand for 5-10 minutes before placing it on a cooling rack.  Peel off the liner once the cake is cool. 11.  Spread mocha buttercream on top of the sponge then roll the cake.  Place the rolled cake on a cake tray or plate. 12.  Apply the rest of the mocha buttercream on the surface of the cake.  Design your cake as desired. Use chocolate flakes or chocolate sprinkles. Buttercream: 1. Combine the warm evaporated milk,  coffee and cocoa powder and mix well. 2.  Place the butter in a bowl and cream the butter using a paddle attachment.  Once creamed, add the icing sugar.  Continue mixing till the icing sugar is dissolved and smooth.  3. Gradually add the liquid mixture and continue to mix on a low speed till the frosting is smooth.
Mocha Roll
COPYRIGHT 2015 l ALING ODAY
Mocha Roll
1 cup cake flour or self raising flour 1 1/2 tsp. baking powder 1/4 tsp salt 5 large eggs 1/2 tsp. vanilla extract 1/2 cup + 2tbsp. sugar 1/4 cup warm evaporated milk 1 tbsp. coffee powder 1 tsp. Coca powder 2 tbsp. oil Mocha Buttercream: 1 cup butter, softened 1 cup icing sugar 2 tbsp. evaporated milk 2 tsp. Coffee 1 tsp. Cocoa powder Procedures: 1.  Line one piece 12"x16"x1" baking tray with parchment paper.  Pre-heat oven to 350F/175C. 2.  Sift all dry ingredients and set aside. 3.  Combine all liquid ingredients in a mixing bowl with paddle attachment.  Mix at low speed until all ingredients are blended. 4.  In a bowl with wire whisk attachment, beat eggs and sugar and mix for 1 minute at low speed. 5.  Increase to medium speed and continue mixing for 3-4 more minutes until soft peaks form. 6.  Decrease to low speed and fold dry ingredients for 8-10 seconds or until incorporated (don't over mix). 7.  Gradually add liquid ingredients and fold. (Do not over mix.) 8.  Pour the batter unto the prepared pan. 9.   Bake for 12-15 minutes, or until an inserted cake tester comes out clean. 10.  Let the cake stand for 5-10 minutes before placing it on a cooling rack.  Peel off the liner once the cake is cool. 11.  Spread mocha buttercream on top of the sponge then roll the cake.  Place the rolled cake on a cake tray or plate. 12.  Apply the rest of the mocha buttercream on the surface of the cake.  Design your cake as desired. Use chocolate flakes or chocolate sprinkles. Buttercream: 1. Combine the warm evaporated milk,  coffee and cocoa powder and mix well. 2.  Place the butter in a bowl and cream the butter using a paddle attachment.  Once creamed, add the icing sugar.  Continue mixing till the icing sugar is dissolved and smooth.  3. Gradually add the liquid mixture and continue to mix on a low speed till the frosting is smooth.
Ingredients: