Procedure in Choco Moist Cake

1. Prepare all the necessary tools and equipment’s.

2. Prepare all the ingredients.
3. Sift the flour and other dry ingredients if needed.
4. Measure the dry ingredients and then set aside.
5. Measure the liquid ingredients.
6. Prepare the cupcake molder with cupcake liner.
7. In a mixing bowl mix sugar, eggs, vegetable oil, continue mixing until the sugar is totally dissolve.
8. Add the mixture of coffee and cold water.
9. Blend liquid batter in the dry ingredients (Pour the liquid batter into the bowl containing all the
dry ingredients.).
10. Add the evaporated milk.
11. Add the vinegar.
12. Bake for 325- 450 degree Fahrenheit for 30-45 minutes.
13. Let it cool and prepare for your buttercream icing.
14. Apply icing and toppings.
15. Ready to serve.

PROCEDURE IN SWISS ROLL with Buttercream Icing

1. Prepare all the tools and equipment’s needed.
2. Prepare all the ingredients.
3. Sift the flour and other dry ingredients if needed.
4. Measure the dry ingredients and then set aside.
5. Measure the liquid ingredients and then set aside.
6. Separate the egg whites from egg yolk and then put in separate bowl.
7. Prepare and measure the ingredients for meringue (sugar, cream of tartar and egg whites).
8. In a mixing bowl beat egg white then add the cream of tartar and gradually add the sugar.
9. Continue beating until light and fluffy.
10. Check the meringue if it will not slide when the bowl is tilted.
11. Mix all the liquid ingredients then add all the dry ingredients.
12. Cut and Fold the whipped egg whites into the flour –liquid mixture.
13. Pour the batter into the baking sheets.
14. Bake for 30- 45 minutes.
15. Roll it and allow it cool.
16. Prepare the buttercream icing.
17. Prepare and beat egg white, cream of tartar and shredded butter (freeze) the add the melted
sugar gradually.
18. Continue beating until light and fluffy.
19. Apply it in your Swiss roll cake and add some more toppings.
20. Slice and ready to serve.