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.