Kim Hyun Joong for The Face Shop

                 

           

                    

                   

Mocha Chiffon Roll

   
             Ingredients:
          For cake:
             ~ 2 1/4 cups     cake flour
             ~ 3  tsp.             baking powder
             ~ 1/2  tsp.         salt
             ~ 1/4  cup         instant coffee
             ~ 1  cup             sugar
             ~ 1/4  cup         butter
             ~  4                    egg yolks
             ~ 3/4  cup      
        
       For the filling:
              ~ 4    eggwhites
              ~ 1 tsp     cream of tartar


       For meringue:
              ~ 1 1/2 tsp      coffee powder
              ~ 1   cup         fresh milk
              ~ 1/2  cup      butter
              ~ 1/2  cup      sugar
Procedure:

         

                     In a bowl, sift together cake flour, baking powder, salt and instant coffee, then add sugar. Make a hole in the center of the mixture then put the egg yolks, vanilla and oil. Mix well then set aside. 

             For the meringue, combine egg whites and cream of tartar using a electric mixer(in our case we used a wire whisk and manually mixed the ingredients.) Add sugar gradually.

               To determine if the mixture is already done, flip the bowl as seen in the picture. 

                  Combine the cake  and meringue mixture. Then use the cut and fold method. Then glaze some oil to the pan before putting wax paper. Bake for about 10-15 minutes.

                                                                                            

                 For the filling, combine butter, milk, sugar and instant coffee.  Mix until you get your desired taste. 

                       In a manila paper, sprinkle a small amount of confectioner sugar then transfer the cake. Then add the filling.

                 After spreading some filling, roll the cake then and add another filling on top for presentation. 

                      

Mango Float

                   

     

    
                      ~ 2 pack     crushed grahams
                      ~ 3               mangoes
                      ~ 2 pack    Nestle All Purpose Cream
                      ~ 1 pack      Condensed milk
                      ~ I pack     Unflavored gelatin
      For presentation:
                       ~ Martini glass or Champagne flute
                                
     Procedure:
                      In a casserole, put 6 cups of water then put the powdered gelatin and mix well. Let it cool for minutes then place it in the fridge. In a mixing bowl, combine all purpose cream and condensed milk. Sliced the mangoes and gelatin into cubes. In a champagne or martini glass, layer crushed grahams, diced mangoes and gelatin then pour the cream mixture. Then put sliced mangoes on top.