Mocha Roll | Mocha Cake | Soft & Spongy
Вставка
- Опубліковано 1 жов 2024
- Filipino 𝐌𝐨𝐜𝐡𝐚 𝐑𝐨𝐥𝐥 with Buttercream Frosting. Soft, spongy, and delicious! Tastes like Goldilocks!
𝑰𝒇 𝒚𝒐𝒖 𝒔𝒆𝒕 𝒕𝒉𝒆 𝒏𝒐𝒕𝒊𝒇𝒊𝒄𝒂𝒕𝒊𝒐𝒏 𝑩𝑬𝑳𝑳 𝒂𝒏𝒅 𝑺𝑼𝑩𝑺𝑪𝑹𝑰𝑩𝑬, it will be a great support to me and will inspire me to create more videos. Thank you :)
Get Detailed 𝑹𝒆𝒄𝒊𝒑𝒆 𝒂𝒏𝒅 𝑻𝒊𝒑𝒔 at www.pinoycooki...
How to substitute CAKE FLOUR: • Cake Flour Substitute ...
Video Notes:
Making the Frosting:
Before proceeding, make sure the meringue has totally cooled down.
Add softened butter (1 tbsp at a time), beating well after each addition until the 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. So keep on beating. If you followed the tips below about butter, they will definitely come together.
Tips:
Make sure to get a good brand of unsalted butter. Not margarine.
Soften butter at room temperature. It should still be cool to the touch, but when pressed using a little pressure, your finger will leave an indentation. If your finger sinks into the butter, then it was overly softened.
𝑹𝒆𝒄𝒊𝒑𝒆, more 𝑻𝒊𝒑𝒔 and photos of those who have tried it at www.pinoycooki...
Connect with me:
FACEBOOK: / pinoycookingrecipesbyj...
INSTAGRAM: / pinoycookingrecipes
PINTEREST: / pinoycookingrecipes
#mocharoll #mochacake #cakeroll
Track: Special Days - JayJen [Audio Library Release] Music provided by Audio Library Plus Watch: • Special Days - JayJen ... Free Download / Stream: alplus.io/spec...
Video Notes:
Making the Frosting:
Before proceeding, make sure the meringue has totally cooled down.
Add softened butter (1 tbsp at a time), beating well after each addition until the 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. So keep on beating. If you followed the tips below about butter, they will definitely come together.
Tips:
Make sure to get a good brand of unsalted butter. Not margarine.
Soften butter at room temperature. It should still be cool to the touch, but when pressed using a little pressure, your finger will leave an indentation. If your finger sinks into the butter, then it was overly softened.
𝑹𝒆𝒄𝒊𝒑𝒆, more 𝑻𝒊𝒑𝒔 and photos of those who have tried it at www.pinoycookingrecipes.com/m...
Hi mam janette musta po ganon po kadaming butter ang isasama s frosting 1 cup din ho ba
What happen if I margerine to make cream?
Hello Ms. Janette. Im happy po kasi nakita ko ulit ang video n to after 3yrs. kung ndi po ako nagkakamali . i tried this recipe po .. 60th bday ng papa ko. hehe nkita ko lang ulit ang photo ng mocha cake .kaya para akong nag crave. . and nakakatuwa kasi ndi ko po alam na recipe nyo po ang na try ko gayahin. and satisfying tlga ang result..followers nyo po ako s fb.. last yr lang. ang question ko po pde ba i steam ang cake? ilang oras namn kung pde? medyo matagal n ako ndi nkakapag bake dhil nasira ang oven ko..hehe. thank you po kung masasagot nyo. hehe . god bless po
👍👍👍😍😍😍
Thank you po sa tips
to those failing their frosting (like me.. used 2 blocks of butter but still couldn't get it) use the other process of doing smb (swiss meringue buttercream) (Use the same ingredients and measurements) First whisk sugar and egg white then set the bowl over a pan filled with simmering water over medium heat (don't let the bottom of the bowl touch the water) Whisk until sugar is dissolved. Remove from the pan then beat the mixture while still warm on high speed, add the coffee , beat till glossy peak or till cool, added 1-2ml of water cos its too sticky then mix (make sure the meringue and bowl is cool before adding the butter) Add the butter 1Tbsp at a time. Wait for the butter to fully mix in before adding the next. After all the butter has been added, turn the mixer down to medium speed.
when i add coffee they turn out liquidy.
Made this today. The cake was gone in 15 minutes. Lol! Thank you so much, my husband and daughter like it very much. I'm so glad. Baked this in 8×2 cake pan and the result came out soooo soft! As for the frosting, it became watery but I continue beating using medium speed and it all came together...thank you for sharing this recipe ❤
Great job! I am so glad you were able to make them and the whole family loved it :) Happy Father's day to your husband.
Can i bake this in 7x3 pan?
How many sponge cakes were you able to make with 8x2?
I tried this today except the cake batter was enough for two batches with my small tray so I made it a short layered cake instead! It's really yummy so I'd recommend it to anyone who wants to try it!
Sounds great! Thanks for recommending :)
Thanks for the recommendation
Gaano kaya kadami ang natatakam habang nanonood nito? 😂 Sarap! Mas naiinspired tuloy akong magbake!
Truth po
Finally! After 3 attempt, having all in liquid form, I was able to successfully make the mocha frosting. Lol. So I was reading the comments and found out that even if it's very liquid, I should still continue. Thus I did. Was about to give up on the third attempt, but then I noticed the lump .. took some time and much use of my hand mixer but I did it. Thank you for this recipe. The frosting is delicious!
Wonderful! If you also click the recipe link attached, I more information there and tips. I am glad you liked it. Enjoy :)
@@PinoyCookingRecipesbyJanette yes I did it too! Appreciate your post ♥
@@ydyllaexo8807 Great! :)
Ydylla Exo yes the liquid state ahahhaha same here 😞
hayyy naalala ko tuloy nung tinry ko ung frosting natapon q nlng xc ndi ko pa alam na gnum pla dpt ktgal ibeat. :) but the cake bread taste really gooooood and soft.
I tried the recipe today. Yung cake sobrang moist and fluffy. Ang saraaap! Pero same with others here, hindi ko rin na perfect yung frosting, pero nilagay ko sa fridge and naging okay naman. Thank You for the recipe. ❤️
Glad to hear :)
I had the same problem, the meringue turned into liquid after I pour the hot coffee mixture. I was so frustrated I almost throw it away. Then I thought of beating the rest of the butter I haven't mixed in yet separately in a bowl to cream it then slowly add back the egg and coffee mixture. It came together in a minute. I chill the frosting so its not runny before icing the cake. So just do the reverse of what this video says.
Malambot pa din kahit ilan days?
Oh My.so.fluffy and deliciously made🥰.Ngayon lng po ako nagka chance manuod sa ibang video niyo mam Janette.Busy po kasi.Thanks talaga for sharing
This is already my nth time making. I was able to make it perfect. Love the taste and texture. everything was just magic 😍
So glad! :)
wow💖💖 favorite😍😍 the best ka po talaga mam😊😊 sana po mam nxt po steam/bake choco banana loaf😁 pangbusiness 😊😊 salamat po ng marami sa mga vids nyo 💖💖
Thank you so much!! I made this twice already and it's a hit!! It's perfect, thank you so much for sharing!!
Great job! :)
Hi. Ask ko lang po, anong gamit mo pong brand ng butter?
@@biancacansino2153 I used Darigold salted butter
@@biancacansino2153 Kirkland brand. d2 ako sa California
Maam pwede po ba ito ibake sa round pan and ilang mins po?
Ask ko lang po if stable po ba yung frosting kahit ilagay yung cake sa room temperature?
It needs to be refrigerated kasi butter sya.
I tried this recipe, i can’t do the frosting right . If i continue beating to mix in the butter the mixture turns watery with the coffee separating from the butter mix. Is it overmixing or i didn’t enough? Pls help! Tnx
you have to make sure that coffee meringue has totally cooled down. If not, the butter will melt and will separate. With my experience, after adding or even before I finish adding all the butter, it will curdle but will come together as you continue beating.
PinoyCookingRecipes thank you! You’re recipe is great. I did this 3x now , i hope i get the curdled part the fourth time 😋
@@tenskiten 3x? omg. I hope nandyan ako so I can guide you. Room temp dapat ang butter, not too soft at hindi rin hard.
Nagiging watery din po sakin pero as you continue beating, makukuha mo na ung icing...wag lng po titigil sa pag-mix kahiy watery n sya...hihiwalay po tlg muna ung butter
PinoyCookingRecipes haha 3x in a month. Love ko tlg mocha cake, nklockdown kmi ngayon s italy, palipas oras pag bake. Room temp butter ko. Okay nman ang lasa ng cake , sarap nge e! 3x d b? Kaya lng d ko mkuha ung texture ng icing.💛
Tried this today. Masarap!
Problem lang sakin dami ko atang nalagay na asin kaya mej maalat HAHAHAH pero masarap thank you for the recipe!
How much salt di you put? Dapat hindi maalat lol! But I am glad na nagawa mo. Don't use salted butter.
@@PinoyCookingRecipesbyJanette hala nireview ko po uli yung recipe, 1 Tsp po pala nalagay ko HAHAHAHAHA kaya pala ang alat, thank you po uli~
@@trishia8221 Haha! Click mo ang recipe link na naka-attach sa description box, I have more details and info there. Including photo of those who have already made it. You can also add a photo of your cake in the comment section. :)
Thank you for this recipe..i love it
Most welcome 😊
Paborito ko po yan
Ako din ha ha!
Salamat kabayan this is the mocha recipe taste im looking for, i ve try other mocha recipe but not as the same your recipe perfekt taste ala goldelak taste sarap talaga i bake 2 tyms easy to follow .salamat mabuhay ang mahilig sa cake . 🇳🇴🇵🇭
You're welcome. I am glad it turned out successful and you loved it. :)
The cake is very tasty. But I've been beating my frosting for OVER AN HOUR. hahahaaha Can I still fix it?😃
Update: I threw the unsuccessful frosting and made a new one. Then, I found out what I did wrong. First, the water & coffee mixture should be boiled for 3 minutes. Second, the butter should be not too soft like it should leave an indent when u touch it. It did not turn runny when I added the hot coffee mixture but turned watery when I added butter on it. Just keep on beating for like 10 minutes and it'll be perfect.
Yes, you can read all those in the comments and if you click the recipe link attached, I have more details there. Glad you were able to make it! :)
I already tried and it was really tasted as mocha chiffon cake of goldilocks😊
Super thanks for shared your recipes& procedures😘
My pleasure 😊 I am glad it came out successfully. Enjoy!
Wow.. Sarap at ang ganda! Gusto ko rin po magbake hehe kaso wala pa po akong oven. Puro steam palang po nattry ko. I enroll in bread and pastry making NC2 hehe.. Nagpre assessment kmi last monday. Gusto ko sana makapagpractice sa bahay kaso po wala kmi oven. Sana mapili me hehe.. Mula bata pa ako mahilig nko mag bake kahit sa kawali lang improvise hehe.. ❤❤❤ I LOVE YOUR MOCHA CAKE PO!!
Made this recipe again today for the nth time already. And still, it's the best mocha cake out there. 🤤 Never had a trouble making the icing too even from the start. What I do is, after pouring the boiling coffee into the meringue, I place ice cold water underneath the bowl while mixing it to cool down, and even as I add the butter little by little. It won't ever get watery that way, plus it will thicken faster. 🤗
Great to hear!
love watching your videos! cake looks yummy! what kind of instant coffee do we use ? Is there anything specific 😊
Hi I use Nescafe instant coffee but you can use any brands you like.
Nagseperate din yung frosting sa akin pero i tried putting it in the fridge at mix lng ng mix makukuha nyo din ung right consistency
Hi po, I wonder po if did you add some chocolate powder.Salamat !
If you add, then you might need to adjust the liquid ingredients. I suggest to make a chocolate filling instead. I have a super moist chocolate recipe (under popular upload) and use my ganache recipe as a filling.
hello! I just made the recipe today for the second time. The first time I tried this, my frosting was a fail. Same with almost everyone who commented here, the butter separated and the frosting was very liquidy. But, then on my second attempt, at first, the frosting was as liquidy as before, but I just kept mixing using my hand mixer, and eventually, the liquid had finally lessened, so I kept mixing again until it finally reached the texture that I wanted. I did not even put the mixture in the fridge. I just kept mixing everything. I hope this helps! hehe.
Yes, as mentioned in my previous comments, continue beating. It is normal that they will separate as you add the butter. But some use the wrong kind of butter that's why or not fully cooling the meringue, or the butter almost melted but not just softened. Thanks for the tips. Glad you finally able to make it. Take care and thanks for visiting! If you'd like to share the photo of your finished product, please click the recipe link attached and you can find it under the comment section. Thanks in advance.
Love this..😍😍😍mukhang masasarap lahat ng binibake po ninyo..sana magaya ko pra pwd ipa order pangdagdag kita pra sa araw2x..🙏🙏🙏
Looking good and delicious, thank you for sharing.
Thank you :)
👍👍👍
Dont make DONT BE STINGEY WITH FRISTING ,ON ROLL NOBODY WANTS TO SEE EMPTY ROLLS.
Salamat po..I will try this one for my birthday next month..again thanks for the recipe😁
You're welcome :)
This looks delicious, I love Mocha, but this is a coffee roll cake. Which is also very delicious but, for it to be Mocha it needs chocolate mixed in to the frosting.
We call this Mocha Cake in the Philippines which was adopted from a famous bakery Goldilocks that sells the exact same taste.
So yummy 😋
Made it for my entire family and they loved it. I have send lemon juice instead of cream of tar tar also I didn’t put butter in my buttercream. Less fat ♥️
Great!
@@PinoyCookingRecipesbyJanette hi anong size po ng pan gamit mo sa recipe mo po?
@@IvanGarcia-wx7bw nasa caption ng video
Hello I’m new here.. Just want to ask if I make in a round pan,what is the size and same ingredients also? Thank you and God bless you!!!
Hi, new subscriber here... i just tried this today and im so happy that my family all loved it.. btw may i know what brand of instant coffee you use. Thanks for sharing your recipe....😘God bless...
Thanks for subbing! I use nescafe.
Pls add at grams into your recipe...👌💪💪🙏🙏
THIS IS DEFINITELY NOT A MOCHA CAKE, IT'S A COFFEE CAKE INSTEAD. BECAUSE THERE IS NO COCOA POWDER (CHOCOLATE) ADDED TO IT. JUST A REMINDER, MOCHA IS A COMBINATION OF COFFEE AND CHOCOLATE.
Oh bat galit
@@carladrianconsulta6658 name nya kasi feeling entitled hehe
I’m Dutch and in the Netherlands coffee flavored pastry cream is mocha. Cocoa powder is never used to make this cream. The addition of cocoa is a no,no!
Thank you. Nakuha ko yung lasa ng mocha cake na gusto ko.
I am glad :)
pwde po ba gumamit ng all purpose flour instead of cake flour?
Click mo ang recipe link na naka-attach. Meron ako information dun how to sub with APF. Thanks.
Hey, this roll looks absolutely heaven!! Unfortunately my family doesn’t eat egg, is it possible to make this without egg?
I haven't tried making it without eggs
You can search for egg substitute.
@@PinoyCookingRecipesbyJanette No issues. Thanks though.
Thank you so much for sharing the recipe. I made it yesterday for my family Christmas dinner, they all love it. Not too sweer at all.
Wishing you a merry Christmas.
You are so welcome! Happy Holidays!
yung icing ko fail
THANKYOU for an amazing recipe!
Always wanted to make this however not all swiss roll recipes come out
This came out perfect
Added coffee and coffee liqueur to intensify the cream flavor and it was devoured exceedingly fast!
Great to hear!
It’s a coffee cake not mocha
Ang mocha po ay chocolate and coffee combination correction lng po
I agree with you. There is no cocoa powder in the ingredients. So far nagawa ko naman ng maayos. Its coffee roll.
I like to apply what I watch how to make a cake so that if we have a occation like birthday of one in my family I can make one but I ba't do coz I don't have a mn oven😔😔😔
ผงขาวๆ น่าจะน้ำตาลทรายมากกว่าค่ะ
pag wla cream of tartar pwede po yta alternative ang suka godbless po sa inyo
I have read that yes you can use white vinegar. Double the measurement required.
wow mocca cake
Pwede po kayong ng red velvet cake
Wow...amazing...Ganda ng mixer
bakit d mo na isinama yung coffee sa coffee mixture.,. Puwede mo naman n isama na.
I made this today and its yummy!😋 Perfect not sweet and tama lang ang taste para s aken. Thanks much Ms. J🙏🏽 for sharing this recipe.
Super! :)
I just asking po pwde po ba itong reciepe gawin cupcake? 💜🌹💜🌹💜🌹💜📌📌📌thankyou hope mapansin.
Yes na yes bake at about 20 minutes
New subscriber here i try ko po gumawa neto😍😍😍😍
Tagal ko na nghahanap ng pure mocha cake para gayahin and yung recipe mo po ang pinakamadaling nahanap ko
Thank you talaga favorite ko kasi tong mocha cake ei
Anu po pwd pamalit s cream of tartar??and measurement po sana
Lockdown kasi di makabili😊😊
Try mo lemon juice or white vinegar. Di ko sure sa sukat kung same or double. di ko pa natry but I have heard it also works. Keep me posted. Thanks.
hi ask ko lng po bkit ung meringue ko pag hinalo na sa cake batter naghihiwalay hiwalay and nagbubuo buo, stiff peak nmn po cia and nilagyan q rin ng vinegar..any advice po?tyi!
Dapat hindi. Baka may mali sa sukat measurements mo. It should be light and smooth.
Pwede po ba ito sa round pan? If yes po anong size po kaya?
Na try ko na po ito Ma'am Janette, kasing lasa po sya ng Goldilocks 😄👌🏻 . Thank you for sharing. Godbless po
I tried this many times... I did perfectly the chiffon but i always failed doing the icing... Is it okay if i use ung brand na Buttercup?? What kind and particular brand ng butter do you recommend? I strictly followed ur procedure but still the icing became watery.. 😭😭 Kindly advise please 😭😭
Janine always use unsalted butter for all baking. You can use western star butter or other the one that we have to keep in the fridge. Don’t use tin butter
I used Kirkland brand unsalted butter. Honey Pear is right always use unsalted butter when baking. Make sure to follow it to a T. When it says pour hot syrup to the meringue, don't let it get cold and when adding the butter make sure the coffee meringue has totally cooled down before adding the butter or else they will melt and will become watery. Also when adding the butter, it has to be 1 tbsp at a time and make sure to beat thoroughly after each addition. Rushing it will make it watery and won't come together. I hope this helps.
@@PinoyCookingRecipesbyJanette i'll try again.. I'll take note of this.. Thank you.
Ano pwd ko po Palitan sa butter po??? Thank you so much i will try it tomorrow..
Butter cannot be substituted for this recipe. I suggest to follow as it is to successfully make it.
Unsalted po ba or salted butter?
@@camillecams802 Unsalted butter. I always use unsalted sa lahat ng baking ko.
Nagustuhan ng lola ko ung mocca chiffon..masarap daw..nagpapagawa nga ulit kc lasang ulet daw..pero gusto nya pabawasan ung sugar s icing..pwede ba un? Alam ko hindi kc mababago ung measurement ng icing iih🤔😔
I am glad she enjoyed it. Not sure what will be the effect kung babawasan
thanks for sharing recipe 👍👍👍👍👍
Most welcome 😊
The cake tastes good. Sa frosting nagkaproblem ako nagseparate ang butter sa water. I tried doing everything in the comments but failed pa rin. Maybe sa brand ng butter na gamit ko so What I did was I used a different brand of butter mixed with powdered sugar and whipping cream plus the coffee and it turned out fine.
I am glad. Would you mind sharing the brand of butter that you used? The one that failed and the one that's successful? D2 kc ako sa california at ibang brand ang gamit ko dito and for sure wala sa Pinas kung nandyan ka.
PinoyCookingRecipes I used Ambassador unsalted butter on my first frosting, then on my 2nd frosting which turned out fine I used Marquis unsalted butter. Mura kasi sila pareho 😅 buti na lang magkaibang brand ang nabili ko
This cake is my Favorite Flavor ..😍😍😍🤤🤤 Mocha cake...🤤🤤🤤🤤❤❤❤❤❤❤❤❤❤ i Love it....
I just made this and it tastes really good! It took about 30minutes++ to make the icing. In my case, I think there are “four stages” of making the icing.
1st stage: Icing was melty. It was very liquid. So I continue beating.
2nd stage: Butter and coffee seemed to separate. It made me worry, but I still continue beating.
3rd stage: The mixture became lumpy, but looks promising.. So I continue beating...
4th stage: Smooth icing!
I followed the instruction and suggestions here. To “continue beating”.I used hand mixer and beat nonstop until the icing became smooth.
Thank you for the recipe.
How many minutes did u continue to mix the icing from being watery to become lumpy?
@@mavelledimaranan6027 I'm not sure... around 20 minutes I think...
You're welcome. Glad to hear that. For the first stage, it never happened to me that it becomes very liquid. It probably depends on the brand of butter.
Thank you, its very helpful. I had the same experience.
sana nga sinabi din sa video na continue beating lang until you reach the right consistency of the icing, ung iba ata gumive up na sa pag bbeat nung naging watery ung mixture nila
Не люблю таких хитромудрых которые не пишут рецепты
Sarap.
Pwede po bang gamitin at self raising flour instead of cake flour?
No, magkaiba sila. I have a video for cake flour substitute. I recently posted it or you can check sa description box ang link.
Mariliz Baldock self raising flour is cake flour poh sa UK.
I used sugar but doesn't dissolved:(
Nakakatanggal ng pagod at lungkot ang music na Ito.
Mag isa man sa kusina parang alive ako habang nanunuod nito.
Nainspired Lalo akong mag bake.parang walang kahirap hirap gumawa ng cake.thanks po
Thanks :)
Hi can I use the merengue you make ...( The one w/o butter?)
Will it melt in room temp?
I am not sure.
Okay, anyways thanks for replying♥️
Wooow. Gusto po gawin ito. Pero ask lang po ano yong chocolate na nilagay nyo last? Hershey's po ba.? Thank u . Keep safe👌😷🙏
Yes mini chocolate chips
Thank u po.
Sana magawa ko ang mga ito pag kumpleto n aq Ng gamit.. Nagutom. Aq sa lahat Ng mga Luto mo pangarap maging katulad mo... 😁❤️ Cmula noong npanood q mga Luto mo wow😍😍😍😍 sobra akong na amaze mga lutong hindi q Alam ngayon Alam. Ko na...
Baking takes practice. Kaya magagawa mo rin yan. thanks!
Thank you too... 😍😍😍
I failed the frosting after maglagay ng hot syrup. 😭 naging liquid from foamy.
sorry but I haven' tried using everwhip so I can't give you an advise
I just wanted to ask, when the frosting turns into liquid, does it mean the meringue hasn't cooled enough? Do I have to wait for it to cool down without beating or do I continue with the hand mixer till it cools down?
you have to wait until the meringue has cooled down. You can stop beating and wait to cool. Beat again before adding the butter. Because if you add the butter while the meringue is still warm, the butter will melt. Also make sure to read the comments so you can learn from the others who made it successfully.
@@PinoyCookingRecipesbyJanette thank you so much!!
Woooooow..... Npka Galing NYU maaam 😍😍😍😍
Ayy naku hindi naman. Kaya mo rin yan.
I baked this last year for a birthday of a special someone, will bake it again next week for the same person. Thank you for this video. 🤗💗
Wow very very nice and I shall be definitely having a go at this recipe, well done chef 👩🍳 ❤️🏆👍
Hope you enjoy
Hi guys! sa mga nagka problema po s frosting na naging runny/watery nangyri dn po s akn yun pero ito po ginawa ko nung 2nd attempt ko: pag ginawa nyo po gng coffee syrup (nagboil kyo ng water with coffee and sugar) hntyin nyo po muna medyo lumamig (warm not hot) ska nyo ihalo dun sa meringue (egg whites, salt, sugar & coffee). Beat it until thick then lagay nyo muna sa fridge atleast 20 mins. Yung butter po bineat ko na lahat 3/4 cup then knha k s fridge yng frosting then dahan dahan kng hinalo s butter while beating. Hindi na watery!!! kagaya ng nsa video!!! and ang sarap talaga :) sana makatulong po tong tips na to
Great tip. Though meron talaga dapat certain temperature ang syrup which is about 240F bago mo isama sa egg white that is because it is raw avoiding salmonella. You can add it while it's still hot, just make sure it has totally cooled down before adding the butter. If refrigeration works for you then that's great! Whatever way as long as magawa mo. :)
Na Subsc.ko na po kyo maam wow saraap po ng Mocha Roll Cake nyo try ko yan
Thansk for subbing!
Tried it. The baked cake sheet cracked and broke on me the moment started rolling it. I think recommended 20-25 minutes baking time at 350 degrees F is too long, therefore making it not suitable for rolling plus consider size of pan to bake it in and I'm sure some other variables. You really have to make your own adjustments.
what if I don't have cream of tartar? what alternative I can use? i hope someone will answer this
try lemon juice or white vinegar. double the measurement required for cream of tartar
@@PinoyCookingRecipesbyJanette ok thanks! How about a brown sugar, is that okay as an alternative if I don't have white sugar?
good day pp! 2x na po aq nagtry gwin e2 pro 2x n rin nag fail ung frosting q i tried to follow all ur tips. i feel disappointed po kc i really like this cake. little help po
Sorry to hear that. Please all comments here. Marami na naka-try and marami na rin ako tips na binigay sa knila. Also click the recipe link attached sa description, more tips there and photos ng mga nakagawa na.
It's my favorite 😋
سلام عليكم
Yummy 😊 yummy 😊❤❤❤
It looks very tempting l will try it thank you
Hope you enjoy
My favorite cake flavor mocha🤤di masyadong matamis.
❤️❤️❤️❤️❤️❤️😋
omg..ang yummy..gustong itry pero wla.pa.akong oven nuod2 lang muna ako ng mga luto ni Mam .janette. anywiez thank ypu so much for the recipe mam..pg kumpleto na gmt ko ito una ko ggwn..
If nescafe po brand ng coffee na gagamitin di po ba masyado mapait? Ano po brand na ginamit nyo Mam
No really but you can adjust
😋😋😋😋😋
Tried your recipe po and ang sarap hehe sana po Chocolate Roll recipe naman next time 😊
You're welcome. I am glad nagawa mo. Sige will check on that but also check my chocolate cake recipe. Super moist yun.
Thank you po for sharing a recefi ma'am Janette😘
You're welcome 😊
Yng frosting ko parang nging tubig po
Basa po ng mga comments sa nasagot ko na. Also click mo din recipe link na naka attach nandun ang mga nakagawa na.
Finally I made a Mocha cake ala Goldilocks, this is so perfect! From chiffon cake to buttercream ❤ Thanks for sharing your recipe 🥰
So glad! :)
Im baking right now
Pangarap ko dn yn mkagawa ng cake , thank you for the inspiration ms. Janette. Pero s ngaun pangarap lng muna lola mo, ipon muna ng mga gamit at ings. D nman kse ako yayamanin, mahilig lng tlaga ako mgluto at manuod ng mga video , pg minsan pinapaorder ko para may mapgkakitaan , 54 years old n kase ako w/5 apos, munting negosyo ko mgpaorder ng mga napapanuod ko para may contribution nman s anak ko n nghahanapbuhay para s amin . Gustong gusto ko pinapanuod mga blog mo , parang ang dali lng kase gawin at ang sasarap p. God bless ms. Janette at sana marami kpa mainspire n mgluto tulad ko😍
Thank you Ms Janette for posting this video. 💝💝💝
Fave namin ng anak Kong lalaki😍
I've tried your recipe... It turn out to be coffee cake... I follow every step..but i think i've done something wrong..the frosting turn liquidly when i put it to my fridge.. Wat should i do?
I have notes on the description and you can also check the comments from those who have tried this. You can try placing in the refrigerator and try beating.
to those failing their frosting (like me.. used 2 blocks of butter but still couldn't get it) use the other process of doing smb (swiss meringue buttercream) (Use the same ingredients and measurements) First whisk sugar and egg white then set the bowl over a pan filled with simmering water over medium heat (don't let the bottom of the bowl touch the water) Whisk until sugar is dissolved. Remove from the pan then beat the mixture while still warm on high speed, add the coffee, beat till glossy peak or till cool (make sure the meringue and bowl is cool before adding the butter) Add the butter 1Tbsp at a time. Wait for the butter to fully mix in before adding the next. After all the butter has been added, turn the mixer down to medium speed.
❤❤❤
Mocha cake roll😍😍😍