Professional Documents
Culture Documents
INGREDIENTS:
4 egg yolks
4 egg whites
1. Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper.
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.
Ingredients
2 egg whites
1 tbsp sugar
Procedure
2. Add the salt, 1 tbsp sugar and 1 tbsp instant coffee powder.
4. In a sauce pan, combine dissolved coffee and sugar. Stir until sugar is dissolved.
7. Remove from heat and slowly pour hot syrup into whites, beating constantly until meringue is cool
to the touch.
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:
Procedure:
Cake
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.
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:
CAKE
Ingredients
2 cups sugar
3/4 cup unsweetened cocoa powder
1 cup buttermilk
2 large eggs
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.