Filipino Style Mocha Cake

My mom was reminiscing about the motherland a few days before her birthday.  In the Philippines, there is a bakery franchise called Goldilocks, which every good Filipino should know about.  Their cakes are delicious, and really like no other.  Seriously, I had a hard time making the cake not only taste like a famous Goldilocks Mocha cake, but it had to be light and fluffy just like it.  I eventually came up with the idea of sifting EVERYTHING!! Oh, and lots of egg whisking. (I just had to make sure the eggs didn't come from Iowa or Illinois)  After the second attempt, I perfected my Mocha version of the famous Goldilocks Cake.  Here goes:

INGREDIENTS:
 for the cake:
2 cups sifted flour
1 tsp. fine iodized salt
1-1/2 cups white sugar
3 tsp. baking powder
2 tbsp. instant coffee 
1/2 cup vegetable oil
3/4 cup hot water
8 egg yolks
8 egg whites
1 tsp. cream of tartar
1/2 cup cocoa powder (unsweetened)


DIRECTIONS
for the cake

 Preheat oven to 350 deg F. Grease and flour 8 -inch round baking pans and 3 inch in height. For mocha roll, use 12 x 16 x 1.0 inches tray lined with parchment paper (lightly grease the bottom of pan before putting the liner).

1.  In a medium mixing bowl, combine flour, salt, 1 cup of the sugar, baking powder and coffee. Make a well in the center, amd pour in oil and hot water.
2. Beat the mixture at medium-low speed for 3 minutes.  Add the egg yolks one at a time. The set it aside
3. In another medium bowl, beat egg whites and cream of tartar medium high speed until frothy. Add the remaining 1/2 cup sugar in small portions, beating until mixture is stiff and glossy, like meringues.
4. Gently fold one fourth of beaten egg whites into batter, scrapping the bottom of bowl, until lightly blended. Gently fold about 1 cup of batter into beaten egg white mixture. Repeat until all the batter has been blended into egg white mixture. Pour evenly into prepared pans.
5. Bake for 25 - 35  minutes, then remove from oven and cool on wire rack. Fill and frost with coffee cream frosting and refrigerate. 

Now for the icing!!! yuuuum!!!

 This is the easy part!

Coffee Cream Frosting
INGREDIENTS
1 cup butter, cut into big chunks
1 tbsp. instant coffee
1 cup whipping cream, chilled
1 cup powdered sugar, sifted


DIRECTIONS

1. In a small mixing bowl of the electric mixer, beat butter at low-medium speed until it's nice and fluffy
2. Add instant coffee and beat for 1 minute. 
3. Add cream, little by little, beating well after each addition, until mixture is light and fluffy. 
4. add the powdered sugar in small portions, beating well after each additions, until mixture is smooth.
5. that's it! slather that delicious cake with your buttery mocha icing!

Remember to keep the cake in the fridge!