LOOK: Mocha Chiffon Cake recipe from the Goldilocks Bakebook

/ 10:30 PM June 09, 2017

MOCHA CHIFFON CAKE

 

Dry Ingredients:

Cake Flour – 1 cup

FEATURED STORIES

Sugar – ¼ cup + 2 tbsp

Salt – 1 tsp

Unsweetened Cocoa Powder – 1 tsp

Coffee Powder – 2 tbsp

Baking Powder – 1 tsp

Egg Yolk Mixture:

Egg Yolks – 4

Corn Oil – ¼ cup + 2 tbsp

Evaporated Milk – ⅓ cup

Water – ⅛ cup + 1 tbsp

Egg White Mixture:

Egg Whites – 4
Cream of Tartar ¼ tsp

Sugar – ½ cup

24

Icing & Filling:

Mocha Buttercream – 2 cups

Yield:

1 – 8” x 12” rectangular cake

Procedure:

Pre-heat oven to 325˚F

  1. Line the bottom and sides of your chosen pan/s with parchment paper making

sure the lining on the sides covers the full height of the pan.

  1. Sift all dry ingredients and set aside.
  1. Combine egg yolk mixture ingredients in a mixing bowl with paddle attachment.

Mix at low speed until all ingredients are blended.

  1. Add dry ingredients at low speed. Mix for 2 minutes until batter is smooth.

Scrape sides to ensure consistent mixture as needed, then set aside.

  1. Beat the egg whites, cream of tartar, and sugar in a bowl with a wire whisk

attachment for 1 minute at low speed.

  1. Increase mixer to medium speed, and continue mixing for 3 minutes until

medium peaks form.

  1. Fold egg yolk mixture into whipped egg white mixture at low speed for 8-10

seconds.

  1. Increase mixer speed to medium for 2 seconds. Don’t over-mix.
  1. Pour the batter onto the prepared pan(s).
  1. Bake for 20-22 minutes, or until an inserted cake tester comes out clean.
  1. Let the cake stand for 5-10 minutes before inverting & placing on a rack to cool.

Peel off the liner once cool.

  1. Spread ¼ cup of Mocha Buttercream on top of the sponge.

Mocha Buttercream:

Ingredients – Measurements:

Coffee Powder – 1 tsp

Evaporated Milk – ⅛ cup

Margarine (softened) – ½ cup

Unsalted Butter (softened) – ½ cup

Confectioners Sugar – 1½ cup

Procedure:

  1. Dissolve coffee powder in evaporated milk, and then set aside.
  1. Cube softened margarine and butter, and then mix in a bowl with paddle

attachment.

  1. Cream margarine and butter at low speed until soft and well blended.

Occasionally scrape the bottom and sides of the bowl.

  1. When the margarine and butter soften, switch the mixer to medium speed,

and continue creaming until the mix’s volume increases.

  1. Set mixer to low speed, and add confectioner’s sugar. Continue mixing until

all the sugar dissolves and the mixture is smooth.

  1. Occasionally scrape the bottom and sides of the bowl to ensure that the sugar

particles are dissolved.

  1. Once the mixture is smooth, gradually add the milk-coffee combination under

low speed, and continue mixing until fully blended with the mixture.

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TAGS: Filipino desserts, Goldilocis Bakery, Goldilocks Bakebook, mocha chiffon cake
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