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Ingredients
350F, 8 inch round baking pans or 15x21x1 tray lined with parchment paper
1) 2 cup all-purpose flour
1) ½ cup sugar
1) 3 tsp. baking powder
1) 1 tsp. salt
2) 8 egg yolks, at room temperature
3) ½ cup vegetable oil
3) 1 tsp. vanilla
3) ¾ cup hot water (+ 2 tbsp. instant coffee for mocha version)
4) 8 egg whites, at room temperature
4) 1 tsp. cream of tartar
5) ¾ cup granulated sugar

Combine (1) sift and transfer into bowl, make a well at the center and add add (3) Beat mixture at medium-low speed for 3 minutes. Continue mixing and add egg yolks (2) one at a time, blending well after each addition, until thoroughly mixed. Set aside.

Whip (4) at medium-high speed until frothy. then add sugar(5) Add sugar very gradually and continuously beating until meringue is glossy and stiff.

Pour batter into egg white mixture use paddle attachment and stir until well blended. Pour into pan and bake at 350F

◊15x21x1-inch tray at 10 minutes

◊◊8-inch round pans 25-35minutes

Mocha Icing Recipe
Ingredients
1) 2 egg whites
2) ⅛ tsp. salt
2) 1 tbsp. sugar
3) 2 tbps. instant coffee dissolved in ½ cup hot water
3) ¾ cup sugar
4) 12 tbsp. unsalted butter, room temperature

In a saucepan heat (3) until 248F.

In the meantime whip (1) until frothy then add (2). Drizzle 248F syrup. Whip on high speed until cool.

Allow mixture to cool before proceeding to the next step.

Add 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 keep beating until mixture is smooth.

Ingredients
4 egg whites
1 cup sugar
1 tsp. instant coffee
1 tsp. cocoa powder
12 oz unsalted butter, room temperature
5 tsp. water
1 tsp. vanilla extract
5 tsp. amaretto

Mocha Icing Directions: too be tested....

Ingredients
1) ¼ cup cold water
1) 1 pouch unflavored gelatin
2) 2 cup whipping cream
3) ¾ cup icing sugar (90 g)
peach and mango, or fruit of your choice

In a measuring cup combine (1) and let it sit for 5min. Microwave for 30min, stir and let it cool or use water bath to facilitate cooling to room temp.

Whip the whipping cream until thick then add the icing sugar. Whip then drizzle in the gelatin.