I work in ...


Content is being adapted
based on your type of business.


Making Mocca Paste

  • Coffee Powder 1.0 tbsp
  • Chocolate Powder 0.5 tbsp
  • Hot Water (moderate amount)

Making Buttercream

  • White Shortening 500.0 g
  • Soft Cream 500.0 g
  • Simple Syrup 225.0 g

Making Mocca Roll Cake

  • Whole egg (4 pieces) 200.0 g
  • Egg yolk (4 pieces) 80.0 g
  • Cake Stabilizer 12.0 g
  • Granulated Sugar 100.0 g
  • Medium-Protein Wheat Flour 70.0 g
  • Maizena 10.0 g
  • Milk Powder 10.0 g
  • Cake Margarine 115.0 g
  1. Making Mocca Paste

    • Stir all the ingredients until dissolve
  2. Making Buttercream

    • Mix white shortening and soft cream until soft.
    • Pour the simple syrup and mix it until texture is getting soft.
  3. Making Mocca Roll Cake

    • Mix all the ingredients except margarine until mixing expand.
    • Put the melted margarine and mocca paste into the mixing batter, and mix them evenly.
    • Put the batter into a square mold with the size 30 x 30 cm, bake in the oven with the temperature 200°Celcius for 12 minutes.
    • After taking out from the oven, keep the cake cool down and covered with mocca cream, put the slice of Cavendish banana then roll the cake.
    • Pour the cover of roll cake with the melted chocolate block and decor it as your preference.