HOW TO MAKE A CHIFFON CAKE

A 10-inch tube pan

Have all ingredients about 70F (21C).
Preheat oven to 325F (165C).
Sift twice:
2 1/4 cup sifted cake flour
3 teaspoons double-acting baking powder
1 teaspoon salt
Beat 5 egg yolks in a large bowl until pale. Gradually add and beat:
3/4 cup sugar
Fold in and beat:
1/2 cup vegetable oil
3/4 cup water
1 teaspoon grated lemon rind
1 teaspoon vanilla
Add the dry ingredients all at once and beat until smooth:
In a separate bowl, beat until foamy but not dry:
6 to 10 egg whites
Fold the egg whites into the flour mixture with spatula, not with an electric be
ater. Fold in gently until the color is uniform.
Pour it into an ungreased tube pan. Smooth the top and bake at 325F (165C) for 1 h
our and 10 minutes. Reverse the cake pan to cool the cake.
Wait until cooled to take it out of the pan.
BASIC MUFFIN RECIPE
2 cups Unbleached All-Purpose Flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/4 cup vegetable oil or softened butter (optional)*
2 large eggs
*If you leave the oil out, you can reduce the calories in your muffins by about
30%; the flavor will still be excellent, but muffins won't be quite as tender, a
nd won't keep as well should you happen to have any left over.
(I added blueberries in half of my batter; I just sprinkled them with some flour
to help them be uniformly distributed.)
Preheat your oven to 500F.
Blend together the dry ingredients as long and as vigorously as you want. If you
use a little whole wheat flour in your mixture, it's easy to tell when everythi
ng is thoroughly mixed.

Beat the liquid ingredients together -- milk, oil or butter, and eggs -- until t
hey are light. If you have a 2-cup liquid measure (one with a lip above the 2-cu
p mark) it makes mixing the liquid ingredients very easy. Most eggbeaters will f
it right in the cup, so you can use it both as a measure, and as a small mixing
bowl.
Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend t
he two for 20 seconds -- no more! The secret to light and tender muffins lies in
this final blending. It's OK if you've left some lumps that look as if they wan
t more stirring; they really don't. So, no matter how hard it is, resist the imp
ulse.
Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Pla
ce muffins in the oven and immediately drop temperature to 400F*. Bake for 15 to
20 minutes, or until muffins test done. Yield: 12 muffins, 24 mini-muffins, or s
ix "crown" muffins.
*When you put muffins in a very hot oven and immediately drop the temperature, y
ou help create the high peaks that make them so appealing.
Everybody's favorite:
BANANA CAKE
2 1/2 cups all-purpose flour
1 2/3 cups sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 large eggs *
2/3 cups vegetable oil
2/3 cups evaporated milk *
2 cups mashed bananas, about 3 to 4 medium-sized ones (add 2-3 tsp. lemon juice
to prevent browning)
1 tsp. vanilla extract
Preheat the oven to 350 degrees F. Grease and flour a 9 x 13 inch pan. (You can
also use a muffin pan to make cupcakes)
Sift together flour, sugar, baking powder, baking soda and salt in a medium bowl
. Set aside. In a large bowl, combine eggs, vegetable oil, evaporated milk, bana
nas and vanilla extract. Add the dry ingredients to the wet ingredients. Mix til
l combined. Pour into prepared pan.
Bake for 25-30 minutes until golden brown or until a toothpick inserted in the c
enter comes out clean. Cool completely before cutting and serving.
Wanna share with you this yummy UPSIDE DOWN BANANA CAKE recipe I found on the ne
t:
Ingredients for the topping:
1 cup brown sugar
5 ripe bananas
Ingredients for the cake batter:
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
2 large eggs, separated

2 tbsp unsalted butter, softened

1 cup sugar
1/2 cup milk
Procedure for the topping:
1. In a small saucepan over low heat, pour in the brown sugar, stirring continuo
usly. Once it caramelized, distribute evenly all over the bottom of a non-stick
pan. Set aside and let it cool.
2. Cut the bananas lengthwise and arrange them with minimum gaps (cut side down)
over the dry caramel. Set aside.
Procedure for the cake batter:
1. Preheat the oven 180C.
2. In a bowl, sift together the dry ingredients- flour, cornstarch and baking po
wder. Set aside.
3. In another bowl or on your electric mixer, cream together the butter, sugar a
nd egg yolks.
4. To this, add the flour mixture in three additions, alternating with the milk,
mixing constantly on low speed.
5. In a separate mixing bowl, beat the egg whites with a pinch of salt until sof
t peaks form. With a spatula, fold the beaten egg whites to the batter.
6. Pour the cake batter carefully over the prepared baking pan with the caramel
and banana layer.
7. Bake in the oven for 45 minutes or until a toothpick inserted in the center o
f the cake comes out clean. Make sure you re inserting on the cake batter only and
not on the bananas underneath.
8. Remove from oven. Let it cool a bit.
Flip the cake upside down on a serving dish while it is still a bit warm. Serve
with a dash of whipped cream.
CARROT CAKE
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 cups grated carrots, peeled
20 oz. can crushed pineapple in juice, drained
1/4 cup chopped walnuts plus 1/4 cup for topping
For the Cream Cheese Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract
:
Preheat oven to 350F (175C). In a large bowl, combine flour, sugar, coconut, baki
ng soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots
and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter w
ill be stiff and dry but keep folding it and it will all come together. Fold in
1/4 cup chopped nuts.

Spoon batter into an 8" x 3" cake pan coated with cooking spray. Bake at 350 for
about 40-50 minutes, depending on pan size or until a wooden toothpick inserted
in the center comes out clean and cake is pulling away from sides of pan. Cool c
ake completely on a wire rack.
To prepare frosting, beat together cream cheese, powdered sugar and vanilla unti
l smooth. Spread frosting over top of cake. Garnish with remaining chopped walnu
ts.
EMON MERINGUE PIE Recipe (requested):
225g (1 1/2 cups) plain flour
2 tablespoons icing sugar mixture
125g butter, chilled, coarsely chopped
2 1/2 tablespoons iced water
Lemon filling
50g (1/3 cup) cornflour
125ml (1/2 cup) water
250ml (1 cup) fresh lemon juice
430g (2 cups) caster sugar
60g butter, coarsely chopped
4 eggs, separated
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Step 1
Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the
butter into the flour mixture until it resembles fine breadcrumbs.
Step 2
Add the water and use a round-bladed knife to stir until a dough forms. Use your
hands to bring the dough together in the bowl. Turn onto a sheet of non-stick b
aking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm (bas
e measurement) pie dish. Trim excess pastry. Cover the pastry with baking paper.
Place in the fridge for 30 minutes to rest.
Step 3
Preheat oven to 180C (350F). Fill the lined dish with pastry weights or rice. Bak
e in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for
a further 15-20 minutes or until crisp and golden. Set aside to cool completely.
Step 4
Meanwhile, to make the lemon filling, combine the cornflour, water, lemon juice
and half the sugar in a saucepan. Use a balloon whisk to stir over medium heat f
or 4 minutes or until the mixture boils and thickens. Continue to cook, stirring
constantly, for a further 1 minute. Remove from heat. Whisk in butter and egg y
olks. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3
hours or until cooled completely.
Step 5
Preheat oven to 190C. Use an electric beater to beat the egg whites in a clean, d
ry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoonfu
l at a time until the mixture is thick and glossy.
Step 6
Spread the filling over the base of the pastry case. Spoon over the meringue mix
ture and spread to the edge of the pastry. Use the back of a spoon to create pea
ks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set
aside to cool completely. Serve.
FILIPINO STYLE CHEESE CUP CAKE (requested)
1 3/4 cups flour, sifted
8 ounces sweetened condensed milk (1/2 of 14 oz can)
2 teaspoons baking powder
1/4 teaspoon salt

1/2 cup unsalted butter

1/2 cup granulated sugar
2 large eggs
1/2 teaspoon orange extract (optional)
1 cup cheddar, shredded
Preheat oven to 350 F
In a large mixing bowl, combine flour, baking powder and salt.
In a medium bowl, beat butter, sugar, eggs and orange extract using electric mix
er
Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in be
tween (beginning and ending with the flour mixture)
Add in grated 1/2 cup cheddar cheese and blend well.
Put in muffin cups 3/4 cup full only.
Top with the other half cup grated cheddar cheese.
Bake in oven for 20-25 minutes (check your muffins after the 20-minute mark)
Remove from oven and top with more grated cheese if desired.
Stays moist for 1 week in room temperature covered in tight lid container.
Here's a sweet treat for us today...
CANONIGO
Ingredients: Pan with Caramel
1 cup (200 grams) white sugar
Meringue 1/2 cup (100 grams) white sugar
1 teaspoon baking powder
7 eggs (1 cup) whites
1 teaspoon vanilla extract
Sauce 1/2 cup (100 grams) white sugar
7 egg yolks
1 cup fresh milk
1/4 cup orange liqueur
Procedure: For the Pan with Caramel Preheat oven to 300F or 150C. Get an 8 round ba
king pan 3 tall or a rectangular baking pan at least 3 tall. Place pan over the lo
west heat setting on your burner. Add 1 cup (200 grams) white sugar into baking
pan. Wait for sugar to begin to liquefy. If the sugar starts to brown too quickl
y, move the heat to another part of the pan. Gently move the container with your
hands covered in oven mitts to melt the rest of the sugar. When most of the sug
ar has liquefied, turn off the heat. With the pan always facing away from you, s
lowly move the pan so the caramelized sugar coats all sides of the pan. Set asid
e caramelized pan for filling later.
For the Meringue
1. Prepare sugar-baking powder mixture. In a bowl, mix cup (100 grams) white sug
ar with baking powder. Set aside.
2.Separate eggs into egg whites and egg yolks. Measure out 1 cup egg whites. You
may need more or less eggs depending on the size of the eggs you have on hand.
Set aside egg yolks.
3. Pour egg whites into a bowl. Using an electric mixer, beat egg whites on medi
um speed with a wire whisk attachment until it becomes foamy. Stop the mixer.
4. Divide sugar-baking powder mixture into 4 portions.
5. Add 1 potion sugar-baking soda mixture to egg whites. Resume beating egg whit
es at medium high speed until incorporated. Stop mixer.
6. Repeat Step 5 until all the sugar-baking powder has been incorporated into th
e egg whites.
7. Continue beating the egg whites until they are stiff but not dry. To test if
egg whites are stiff, scoop a bit of egg whites onto a spatula to form a peak. T

urn the spatula so the peak is parallel to the ground. If the peak droops toward
s the floor, the egg whites need to be beaten some more. A peak that holds its s
hape is stiff. Over beating the egg whites will cause the formed bubbles to coll
apse and make the canonigo flat.
8. Add vanilla extract to egg whites. Whisk until blended. The egg whites are no
w known as meringue.
9. Spoon the meringue onto the caramelized pan. Carefully pack the meringue into
the pan to minimize creating air pockets. Air pockets will cause holes in the c
anonigo. To remove any remaining air pockets, carefully lift the pan about 6 from
a sturdy table top made of wood or granite and drop the pan onto the table. Thi
s sudden jolt to the pan removes any remaining air pockets. Prepare the bain-mar
ie. Get a baking tray with sides at least 2 tall. Pour in water until water level
is 1 high. Place meringue-filled pan in the middle of bain-marie. Carefully plac
e bain-marie into pre-heated oven. Bake for 60 minutes, or until the top of the
meringue becomes golden brown. Turn heat off in the oven and let meringue rest f
or 60 minutes. Remove from oven. Slide a thin knife between the meringue and the
pan to dislodge any stuck caramel from the sides of the pan.
POLKA DOT CHEESECAKE
Crust
1 cup Graham crumbs
cup cocoa
2 tbsp sugar
cup melted butter
Filling
16 oz softened cream cheese
cup sugar
2 eggs
2 oz dark chocolate, melted
1 tsp vanilla
2/3 cup sour cream
Directions
Preheat oven to 300 degrees F.
Grease a 7 X 7 inch square pan and line it with parchment paper.
In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter
and press into the pan.
Beat cream cheese until smooth. Gradually add the sugar. Scrape down the sides o
f the bowl. Add the eggs one at a time on low speed. Add vanilla and sour cream.
Scrape the sides of the bowl one more time and beat until smooth. Reserve 1/2 c
up of the cheesecake filling and set aside.
Melt the 2 oz of dark chocolate in a bain marie (a bowl placed over a pot of bar
ely simmering water), or in a microwave on low temperature. Stir the melted choc
olate into the reserved 1/2 cup of cream cheese filling.
Pour the plain batter into the pan, smoothing out to the edges. To make the dots

you will need a pastry bag fitted with a round tip. Fill the pastry bag with th
e chocolate cheesecake mixture. Gently press the tip of the bag into the smoothe
d out plain cheesecake and squeeze the bag forming a dot. Place dots all over th
e cheesecake until the chocolate mixture is used up.
Place in the oven and bake for 1 hour. Turn off the oven and leave the cheesecak
e in the oven for an additional 1 hr. Refrigerate for at least 24 hours. Freeze
if you wish for about 1/2 hour before cutting. Use a knife dipped in hot water t
o help when cutting.
UBE MACAPUNO CAKE (requested)
Ingredients:
2 1/2 cups cake flour, (sifted with baking powder and salt)
3 teaspoons baking powder
1 teaspoon salt
1 cup ube (purple yam), cooked and finely grated 3/4 cup milk + 1/8 cup milk
1 teaspoon pure vanilla extract
1/2 cup light corn syrup
7 egg yolks, lightly beaten
1/2 cup vegetable oil
7 egg whites
1 teaspoon cream of tartar
1 cup caster s sugar
1 (12 ounce) jar macapuno (coconut preserves)
*OPTIONAL use as filling (available from specialist Asian stores)
Buttercream Icing:
Egg whites 50 ml
Refined sugar 100 g
butter, cold, cut into cubes 250 g
2 tsps violet food colouring (or until desired shade is achieved)
Directions
Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 9 inch pans wit
h parchment paper, Do NOT grease. Mix together and sift the flour, baking powder
,and salt; set aside.
2. Place grated ube in a large bowl. Mix together 3/4 + 1/8 cup milk and 1 teasp
oon pure vanilla; gradually blend into ube until smooth. Blend in light corn syr
up, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
3. In a large bowl, beat egg whites with cream of tartar until foamy. Gradually
add sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites int
o the batter, then quickly fold in remaining whites until no streaks remain. Pou
r batter into prepared pans.
4. Bake in the preheated oven for 30 to 35 minutes, or until the centre of cake
bounces back. Invert pans on a wire rack and let cool upside down. When cool, ru
n a knife around the edges to loosen cake from pans. Fill between layers with co
conut preserves, then frost top and sides with butter icing.
5. To make Butter Icing: Combine egg white and sugar until fully incorporated. P
lace on top of a barely simmering hot water bath (double boiler). Whisk constant
ly until temperature reaches 65 -70 degrees C. Transfer into a mixing bowl with
whisk attachment, whisk until medium stiff. Replace with paddle attachment then
beat on medium speed until cold. Gradually add the butter and beat on medium spe
ed until smooth. Add violet food colour.

CUSTARD CAKE
Ingredients (Caramel)
1 cup granulated sugar
1/4 cup water
Ingredients (Custard)
6 medium eggs
1 can condensed milk, large
1 cup fresh milk
1/4 cup granulated sugar
Ingredients (Cake)
tsp. baking powder
cup fresh milk
1/4 cup water
1 tsp lemon rind, grated finely
3 egg yolks
cup-1 tbsp granulated sugar
cup flour, sifted
Ingredients (Meringue)
3 egg whites
cup-1 tbsp granulated sugar
1/4 tsp cream of tartar
Method (Caramel)
1. Heat granulated sugar and water using medium heat until the sugar melts.
2. You may want to stir the sugar once in a while to make sure that everything i
s equally distributed within the area of the baking pan.
3. Once you get a golden brown colour pur it into 9 x 13? baking pan
Method (Custard)
1. In a mixing bowl, mix using fork the egg yolks, milk and sugar. Make sure sug
ar is completely dissolved.
2. Pour the custard mixture in the baking pan with hardened caramel. Set aside
Method (Cake)
1. In a separate bowl, beat with a large spatula the egg yolks. Gradually add th
e sugar while beating until mixture is light lemon colored.
2. Mix the milk and water together.
3. Add flour alternately with the diluted milk.
4. Add the lemon rind and beat until smooth. Set aside
Method (Meringue)
1. Preheat oven to 180C or 350F.
2. Using a mixer, beat egg whites until fluffy then add the cream of tartar. Con
tinue to beat on high until soft peaks begin to form.
3. Add the granulated sugar very gradually while continuously beating until meri
ngue is stiff.
4. Fold in the cake mixture into the meringue mixture until well mixed.
5. Pour the whole mixture over the custard and make sure not to stir it.
6. Place the cake pan in a larger pan half-filled with hot water.
7. Place in the oven center and bake for 1 hour (or until firm) at 180C.
8. Remove the whole pan and place in a cooling rack, let it cool down to room te
mperature
9. Once cooled remove cake pan from the bottom pan, cool it down further. For be
st results refrigerate.
10. Remove from cake pan by running a knife on the edges and inverting to a plat
ter. Place in fridge for at least an hour before serving.

SPONGE CAKE
by Hera
A:
16 egg yolks
8 egg whites
200 gram sugar
B:
160 gram all purpose flour
20 gr milk powder
20 gr cornflour
C
200 gr butter,melted
Red, Yellow, Orange, Blue, Green, Purple colorings
How To:
1) Beat eggs and sugar till ribbon stage
2) Sift ingredients B into a bowl. Slowly fold ingredients B onto the whisked eg
gs.
3) Fold in the melted butter.
4) Divide batter into 6, and add colorings into each one of them.
5) Pour each of the colored batter onto a tin measuring 20 cm in diameter.
7) Bake for 18-20 minute @ 175 C or till cakes are fully cooked (You can do a ske
wer test here)
8) When the cake layers are cool, layer each cake with the cream cheese frosting
Frosting Cream Cheese:
Bahan:
350 ml Whipping cream
250 gr Cream Cheese
110 gr icing75 gr butter unsalted
Cara:
Whip the whipping cream, set aside in the refrigerator.
Beat Cream Cheese, butter n sugar
Add Whipped cream into the cream cheese mixture and beat till well mixed.
For the buttercream frosting:
2 1/2 cups sugar
10 large egg whites
4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl
over a pan of gently simmering water, and whisk until sugar has dissolved and e
gg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture bet
ween your fingers; it should feel completely smooth.
Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed unt
il mixture has cooled completely and formed stiff and glossy peaks, about 10 min
utes.
Add the butter, one piece at a time, and beat until incorporated after each addi
tion. Don't worry if the buttercream appears curdled after all the butter has be
en added; it will become smooth again with continued beating. Add vanilla, and b
eat just until combined.

Switch to the paddle attachment, and beat on the lowest speed to eliminate any a
ir pockets, about 5 minutes. If using buttercream within several hours, cover bo
wl with plastic wrap, and set aside at room temperature in a cool environment. O
r transfer to an airtight container, and store in the refrigerator, up to 3 days
. Before using, bring buttercream to room temperature, and beat on the lowest sp
eed with the paddle attachment until smooth, about 5 minutes.
SANS RIVAL
adapted from Kulinarya

A Guidebook to Philipine Cuisine

For the Meringue

1 cup egg whites ( 7-8 eggs)
1 cup sugar
2 cups cashew nuts, divided
1 teaspoon vanilla extract
For the Buttercream (Mousseline Buttercream)
1/3 cup sugar
1/4 cup water
6 eggyolks ( or use 3 whole eggs)
1 cup butter
butter, about 3 tablespoons; softened for greasing pan
Here s How:
Preheat oven to 350 F degrees or 180 C degrees.
Grease three 913 baking trays with softened butter ( I use a paper napkin to make
it easier to spread), line with tray with parchment paper then grease and flour
the paper.
Ground one cup of cashew nuts finely; then coarsely chop the other cup of cashew
nuts and divide it into 6 portions. Set aside.
In the bowl of your mixer, beat egg whites and a pinch of salt until frothy then
gradually add 1 cup of sugar and continue beating until stiff but not dry. Stir
in the vanilla extract and fold in the finely ground cashew nuts (one cup). Div
ide the egg white mixture (meringue) among the 3 trays, spreading it thinly and
evenly. Bake until lightly browned, about 25-30 minutes. Immediately remove bake
d meringue from the tray and cool on wire racks.
While the cake is cooling..
Make the Mousseline Buttercream:
Combine water and sugar in a small saucepan, stirring gently with your finger to
dissolve the sugar, make sure though that no sugar sticks to the side of the pa
n to avoid crystallization. Bring sugar mixture to a rapid boil ( threadlike con
sistency). Meanwhile, beat the egg yolks ( or whole eggs) until frothy ( use whi
p attachment of your mixer). Pour the boiled sugar syrup into the egg yolks grad
ually, put the speed of your mixer to high. Beat until the mixture has cooled th
en add butter ( room temperature), one tablespoon at a time, beat until creamy a
nd smooth. Divide buttercream into 6 portions.
Assembling the Cake:
Cut each meringue into 2 making a total of 6 meringue layers.
Place one layer of meringue on a platter, spread with one part of buttercream an
d sprinkle with 1 portion of the coarsely chopped cashew nuts. Repeat this step
until all the layers are used up. Chill cake until ready to serve; cut into squa
res.
BUKO PANDAN CAKE before?
Here's the recipe >>>>

1 cup cake flour

3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup corn oil
4 eggs, separated
1/3 cup water
1 teaspoon pandan extract
1/4 teaspoon green food coloring
1/4 cup milk
1/4 teaspoon cream of tartar
For the filling and icing:
1 1/2 cups whipping cream
1/4 cup confectioners sugar
1 tablespoon buko flavor extract (optional)
1 teaspoon pandan extract
1/8 teaspoon green food coloring
1/4 cup macapuno strips
1. Preheat oven to 350 degree F. Line baking pan(s) and set aside.
2. In a bowl, sift together cake flour, 1/4 cup sugar, baking powder, and salt.
3. In another bowl, whisk together oil, yolks, water, pandan extract, food color
ing, and milk. Add to the flour mixture and mix until smooth. Set aside.
4. With a mixer, beat egg whites with cream of tartar at medium speed until frot
hy. Increase speed and gradually add remaining sugar. Beat until stiff.
5. Fold the beaten egg whites into the egg yolk mixture.
6. Pour into the prepared pans and bake until cake springs back when lightly tou
ched. Remove from oven and cool on a wire rack.
7. For the filling and icing: Whip the cream until thick then gradually add the
sugar. Continue whipping until stiff. Fold in extracts and food coloring.
8. Trim off the tops of the cakes to smoothen the cake layers. Place the cake to
ps in a food processor and grind into crumbs. Set aside.
9. Slice cake horizontally in half to make a two cake layers. Place one cake lay
er on a cake stand or plate. Top with a cup of filling and spread evenly. Add a
layer of macapuno strings. Top with the other cake layer. Ice the cake all over
with the whipped cream icing. Dust tops and sides with the cake crumbs. Decorate
borders with more whipped cream.
MANGO MOUSSE CAKE
Ingredients for
Cake: 1/2 cup sifted cake flour
1/2 teaspoon baking powder
2 large eggs
2 large egg yolks
1/2 cup sugar
2 tblespns (1/4 stick) unsalted butter, melted
Mango Mousse: 1/4 cup orange liqueur
1 package unflavored gelatin
2 1 /2 cups mango puree, Philippine brand ** (or the equivalent from fresh peeled,
sliced, processed, strained fresh) mangoes
1/2 cup sugar, or less to taste
1 cup chilled whipping cream
Frosting: 1 cup chilled whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons orange liqueur (or mango syrup from the can, or omit liquid alto

gether)
1 tsp. powdered agar agar
mango slices for garnish
Procedure:
For cake: Position rack in center of oven and preheat to 400F. Butter 2 9-inch-di
ameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed
paper. Butter paper and dust lightly with flour. Sift flour and baking powder i
nto medium bowl. Using electric mixer, beat eggs and yolks in large bowl until f
rothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolv
ing ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture
. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back
into batter. Divide batter between prepared pans. Bake until cakes are just gold
en brown around edges and toothpick inserted into centers comes out clean, about
10 minutes. Cool cakes completely in pans on rack.
For Mousse: Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin sof
ten 10 minutes. if using fresh mangoes: Puree mangoes in processor. Measure pure
e and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish
). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in
saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture t
o mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in
mango mixture. Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/
4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop m
ousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours
. (Can be prepared 1 day ahead.)
For Frosting: Whip cream until soft peaks form. Add sugar,liqueur or syrup if us
ing, and agar agar powder. beat until firm peaks form. Release pan sides. Transf
er cake to platter. Frost top and sides of cake with whipped cream mixture. Garn
ish top with mango slices. Brush mango with reserved puree.
Serves 8 to 10.
CREMA DE FRUTA
Allergy Note: contains eggs, dairy and wheat
sponge cake:
1 cup flour
1 tsp. baking powder
2 large eggs
1 cup sugar
1 cup milk
2 Tbsp. butter
1/2 tsp. vanilla extract
cake syrup:
1/4 cup sugar
1/4 cup water
custard:
1 cup sugar
1/2 cup flour
3 cups milk
4 egg yolks
1/4 cup butter
1 tsp. vanilla extract
30 oz. can of fruit cocktail in heavy syrup

1 Tbsp. unflavored gelatin

To make the sponge cake:
Preheat oven to 350 degrees F. Grease and flour a rectangular glass baking pan (
I used an aluminum pan because sometimes I forget to bring back my baking pans d
uring potlucks or family gatherings). Sift the flour and baking powder together.
Set aside. In a mixing bowl, beat the egg yolks until thick then slowly add the
sugar. Continue mixing until light and fluffy. Gradually add the flour mixture.
In a saucepan, combine milk, butter and vanilla extract; cook just until the but
ter has melted. Slowly pour into the batter; mix until combined. Pour into prepa
red pan then bake for 20 to 25 minutes or until a toothpick inserted into the ce
nter of the cake comes out clean. Let cool completely.
To make the cake syrup:
Place sugar and water in a saucepan; cook until the sugar has dissolved. Drizzle
lightly over the sponge cake.
To make the custard:
In a saucepan, combine sugar, flour and milk. Cook in medium-high heat, whisking
constantly, until it thickens. Pour some of the mixture over the egg yolks and
mix together till combined. Add the egg yolk mixture to the saucepan. Cook for a
few more minutes then remove from heat.
Stir in butter and vanilla extract. Pour over the sponge cake. Let cool.
Using a strainer or sieve, drain and reserve the syrup from the fruit cocktail i
n a medium bowl. Sprinkle the unflavored gelatin over the syrup. Let the gelatin
"bloom" (absorb liquid and expand), about 1 to 2 minutes. Microwave for 30 seco
nds to 1 minute to melt the gelatin. Set aside. Arrange fruit cocktail over the
cooled custard. Carefully pour the gelatin/syrup mixture over the fruit cocktail
and custard.
Refrigerate for at least 2 hours before serving.
UBE MACAPUNO CHEESECAKE WITH SLICED MANGO TOPPING
1
3
3
3
1
1
2
1
1

1/2 cup graham cracker crumbs

tbs unsalted butter, melted
boxes cream cheese
eggs, room temperature
jar ube jam (12 oz)
jar (12 oz) macapuno preserve (reserve 2 tbs for garnish)
tsp vanilla extract
ripe mango, peeled and sliced
strawberry for garnish

In a bowl, mix graham crackers and butter. Transfer to 9-inch cheesecake pan and
press crumbs to bottom. Bake at 350F for 12 minutes. Let cool in a rack.
In electric mixer, mix cream cheese and ube jam until creamy. Add vanilla extrac
t and macapuno and continue mixing.
One at a time, add egg, mixing only until combined. Do not overmix.
Pour batter into prepared pan. Place pan in a larger baking pan filled halfway w
ith hot water. Bake in 350F oven for 50 to 55 minutes or until sides of cheeseca
ke is firm but center is still jiggly .
Remove from oven and let cool for 2 hours. Refrigerate for at least 6 hours befo
re serving.
When ready to serve, remove cheesecake from pan onto a serving platter. Spread 2
tbsp of macapuno on top.
Slice mango and strawberry and arrange on top for garnish.

Chewy BROWNIES>>> try this simple recipe >>>

3/4 cup flour
1 cup chocolate chips
1/4 cup cocoa powder
1 cup sugar
3 eggs
1/2 cup walnuts, finely chopped
3/4 of a pack of butter
Pre-heat oven to 325F (160C)
Prepare a 9'x9' square pan lined with parchment paper. You can also use a non-st
ick baking pan.
Put butter into a double boiler to slowly melt it. When butter has fully melted,
add in the chocolate chips. Melt and mix thoroughly. Add sugar and fully incorp
orate with the rest of the mixture before removing from heat. Set aside to cool
down.
When mixture has fully cooled down, add eggs, one at a time, whisk and mix thoro
ughly.
Add in flour and cocoa powder. Mix thoroughly to form a smooth batter. Then add
walnuts and mix.
Place batter on the prepared square pan and bake for 35 minutes. Cool down befor
e slicing to square serving pieces.
Can be stored in a tightly sealed jar for up to 5 days.
YEMA CAKE
1 pack Yellow Cake Mix or Butter Cake Mix
For the filling
1 can condensed milk
2 egg yolks
1 teaspoon vanilla extract or
1/4 teaspoon grated lime (dayap) rind
grated cheese
For the frosting
1 cup chilled whipping cream
4 to 6 tablespoons confectioners' sugar
1 Preheat oven to 350F. Grease and line two 9x12-inch pan. Set aside.
2 Prepare the cake according to the package directions. Pour batter into the pan
s and bake until done. Cool then remove from pans.
3 In a nonstick pan, combine condensed milk and egg yolks. Mix well. Put over me
dium heat and cook until slightly thick. It will thicken as it cools. Remove fro
m heat and add vanilla or lime zest.
4 Spread filling over one cake layer. Top with the other cake layer.
5 In the mixer, beat cream until stiff. Add sugar.

6 Frost the cake with whipped cream. Chill until ready to serve.
Serving idea: Top with grated cheese.
UBE MACAPUNO CAKE
Chiffon Cake Recipe
Ingredients
2 cups sifted cake flour
1 1/2 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
7 egg whites
1/2 teaspoon cream of tartar
Ube:
2 Tbs of Ube
Red and blue food dye
Jar of Macapuno
Basic Butter Cream
1 cup sugar
3 tablespoons corn syrup
1/2 cup water
3 eggs
1 pinch salt
1 pound butter
A couple of drops of ube extract * yes, I had to use it for the frosting
Red and Blue food dye
Procedures:
Chiffon Cake Recipe
Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pa
n in hot soapy water to ensure it is totally grease free.
Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make
a well; add oil, egg yolks, water, ube, and the food die to the well in the orde
r that is given. Set aside. Don't beat.
In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Se
t aside.
Using same beaters, beat egg yolk batter until smooth and light. Pour gradually
over egg whites, folding in with rubber spatula. Do not stir. Pour batter into a
ngel food tube pan.
Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10
to 15 minutes until done. Invert pan until cool.
Once cool spread the macapuno in between the layers and frost the cake.
Basic Butter Cream
Put sugar, corn syrup and water in a saucepan over high heat.
Meanwhile, beat eggs and salt until fluffy.
When all of the sugar is dissolved and the mixture is boiling, pour over beating
eggs. Cut butter into cubes. When the eggs-sugar bowl is lukewarm to the touch,
slowly add butter while continuing to beat until fluffy and smooth. Flavor as d
esired.
Add the ube extra and coloring.
FOOD FOR THE GODS
1 cup flour

1 cup butter, melted

1 cup brown sugar
1/4 cup granulated sugar
1 tbspoon pure honey
1/2 teaspoon vanilla
2 large eggs, beaten
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup walnuts, chopped
1 cup pitted dates, chopped
Directions:
Preheat oven to 325F. Grease a 7x11 or 810 baking pan. Set aside
1 Combine butter, sugar, honey, vanilla and eggs. Mix well.
2 Sift dry ingredients, toss in nuts and dates until well coated.
3 Fold into wet ingredients.
4. Bake for 30-40 minutes or until the surface has set and a toothpick inserted
in the center comes out with a few moist crumbs clinging to it. Let cool.
5. Chill before cutting into squares.
MANGO MOUSSE CAKE
Ingredients:
[Sponge Cake ]
2 egg whites
40g fine sugar
2 egg yolks
30g fine sugar
1/2 tsp vanilla essence
50g milk
24g corn oil
68g cake flour (sifted)
1/4 Tsp bicarbonate of soda (sifted)
[Mango Mousse]
8g gelatine sheets
25g hot water
150g whipping cream
1.5 tbsp icing sugar
200g mango puree (if refrigerated, bring to room temperature)
140g diced mango
[Mango Glaze]
100g mango puree (bring to room temperature)
3 gelatin sheets
3 tbsp boiling water
Preparation:
[Sponge Cake]
1) Prepare and line a 7 x 7 inch baking tin. In a clean bowl, whisk egg white un
til foamy. Slowly add sugar and whisk till stiff peak form.
2) In another bowl, whisk egg yolks and sugar till pale and fluffy.
3) Add vanilla essence, milk and corn oil to egg yolk mixture then fold in the s
ifted flour mixture.
4) Fold in the egg yolk mixture into egg white mixture.
5) Bake at 150C for around 30 minutes or till skewer comes clean. Let the cake co
ol and slice horizontally 2 slices and trim them into 6 x 6 inch square.

[Mango Mousse]
1) In a mixing bowl, whip whipping cream with icing sugar to soft peak state. Re
frigerate to chill.
2) In a small bowl, dissolve gelatine sheets in hot water. When the gelatine is
fully dissolved, add to mango puree. Add rum to the mixture. Mix well.
3) Add the mango mixture to whipped cream. Mix well until incorporated.
4) Use a 7 x 7 inch cake ring, place a layer of cake and pour in mango mousse, o
r use a large piping tip to pipe the mixture. Do take note of the corners. Add m
ango cubes and cover them with some mousse. Let it slighty set for about 10 minu
tes in the fridge.
5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45
minutes in the fridge.
[Mango Glaze]
6) Dissolve gelatine in hot water. Mix in mango puree. Wait till the mousse is s
et and the topping is cooled, arrange sliced fruits, if using, pour in the toppi
ng carefully. Let the cake chill for at least 3 hours before removing the cake r
ing.
RED VELVET CUPCAKES
Makes 15 insanely delicious cupcakes
Cupcakes
1 1/3 cups all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
3/4 cup salted butter, firm but not cold
1 cup + 2 tablespoons granulated sugar
2 large eggs
1 tablespoon red food coloring
2 teaspoons vanilla extract
1/2 cup whole milk
1 teaspoon distilled white vinegar
Cream Cheese Frosting
Cream Cheese Frosting
1/2 cup salted butter, firm but not cold
6 oz cream cheese, cold
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar
Red and blue food coloring, for decor (optional)
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powde
r and baking soda, set aside. In a separate large mixing bowl, with an electric
hand mixer on medium speed, whip together butter and sugar until pale and fluffy
, about 3-4 minutes. Add in eggs one at a time stirring after each addition. Add
red food coloring and vanilla extract and mix until combine. In a small mixing
bowl, combine milk and 1 teaspoon vinegar. Add milk mixture and flour mixture to
cupcake mixture, alternating in two separate batches, mixing until combine afte
r each addition.
Divide batter evenly among 15 paper lined muffin cups, filling each cup about 2/
3 full. Bake in preheated oven 18-21 minutes until toothpick inserted into cente
r of cupcake comes out clean. Remove from oven and allow to cool about 2 minutes
in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer
to an airtight container to cool completely (this just helps them retain more m
oisture). Once cooled completely, spread generously with Cream Cheese Frosting.

Cream Cheese Frosting

In a large mixing bowl, using and electric mixer, whip together butter and cream
cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on
medium high speed). Mix in vanilla extract. Add powdered sugar and beat until s
mooth. If doing optional infamous Sprinkles Cupcakes dot on top then scoop out a
few tablespoons frosting into two separate bowls and tint with food coloring (l
ots of red in the one and barely any blue in the other). Spread a small circle o
f red on top followed by a small light blue, use a toothpick to spread if needed
.
PIANONO
3/4 cup cake flour
3/4 cup sugar
6 eggs
1/2 tsp cream of tartar
FILLING:
2 sticks margarine or salted butter
1 & 1/2 cup powdered sugar
Directions
Mix all ingredients together (except the filling) and beat until foamy. Bake in
a preheated oven at 350*F in a wax paper lined and buttered and floured jelly ro
ll pan for 15 to 20 minutes or until done. Peel paper and roll. In the meantime,
mix the ingredients of the filling. Unroll the cake and spread the filling and
roll again, jelly roll style.Roll on powdered sugar, cut and serve.

RED VELVET CAKE

2 cups all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
2 tablespoons of unsweetened, cocoa powder
2 cups of sugar
1 teaspoon of salt
2 eggs
1 cup buttermilk
1 cup of vegetable oil
2 teaspoons of vanilla extract
1 teaspoon of white distilled vinegar
1-2 oz. red food colouring
cup of prepared plain hot coffee( DO NOT skip this step.Don t worry, you can t taste
the coffee but it just takes the cake a totally different level!)
Preheat oven to 325 F.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder
, and salt. Set it aside.
In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla extract and red food colouring until proper
ly mixed.
Stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a little at time, mixing af
ter each addition, just until combined.
Generously grease and flour two round, 9-inch cake pans with shortening/butter a
nd flour.

Pour the batter evenly into each pan.

Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean.
Do not over bake as cake will continue to cook as it cools.
Let cool on a cooling rack until the pans are warm to touch.
Slide a knife or offset spatula around the inside of the pans to loosen the cake
from the pan.
Remove the cakes from the pans and let them cool.
Frost the cake with vanilla butter cream frosting when the cakes have cooled com
pletely.( You may have to refrigerate the cakes before stacking and frosting as
they are very moist.)
If you are using a microwave oven then:
1) Heat the vegetable oil and the eggs for a minute or two and then add it to th
e wet ingredients.
2) After the batter is made, bake the cake on HIGH for 4 minutes or 5 at the max
imum.
Vanilla Butter Cream Frosting
Time: 10 minutes
Makes enough filling and frosting for one 9-inch layer cake, or two dozen cupcak
es
Ingredients
8 tablespoons ( 1 stick) of unsalted butter, softened
4 cups of confectioners sugar
6 tablespoons of cream or milk, plus a little more if needed
2 teaspoons vanilla extract
Instructions
Use a fork or electric mixer to cream the butter. Gradually work in the sugar, a
lternating with the cream and beating well after each addition.
Stir in the vanilla.If the frosting is too thick to spread, add a little more cr
eam, one teaspoon at a time.If it is too thin ( unlikely, but possible, especial
ly after the addition of lemon or orange juice for variation) refrigerate ; it w
ill thicken as the butter hardens.

COOKIE MONSTER CAKE

1
1
1
2
3

oval shaped chocolate cake, baked and cooled

can frosting, tinted blue
tube black frosting
large marshmallows
- 4 chocolate chip cookies

Spread a thin layer of blue frosting evenly over the cake.

Then, using a toothpick, trace out where you would like the mouth to be. Using t
he piping tip that is used to make fur/grass, pipe the remaining blue frosting o
ver the top and sides of cake to cover his face - be sure to leave the marked ou
t mouth area without blue frosting.
After you have finished the blue, use the black tube of icing and fill in the mo
uth area.
Place the marshmallows at the top of the cake for Cookie's eyes and dab 2 black
circles of icing for pupils.
Now you can break up the chocolate chip cookies and place them in his mouth and
all over the platter.

MOCHA ROLL

Ingredients
for theCake:
1 tsp. instant coffee
1 tsp. hot water
6 egg whites
6 egg yolks
3/4 cup sugar
3/4 cup flour
1/2 tsp. vanilla
Mocha Buttercream Filling & Frosting:
1/2 cup butter or a stick
1/2 cup confectioner s sugar
1 tsp. coffee (dissolve granules in a drop of hot water)
1/4 cup cream or evaporated milk
Directions:
Preheat oven to 350 degrees or 180 celsius
Cake:
Line a large jelly roll pan with parchment paper or grease it with butter and sp
rinkle with flour.
Dissolve coffee granules with hot water, from the tap is fine.
In a bowl, beat egg whites on high for about 3 minutes, until they are stiff.
In another large bowl, combine egg yolks and sugar.
Beat on high for 3 minutes.
Then add flour and stir.
Fold in the egg whites and carefully blend all the ingredients.
(use a spatula)
Finally, add the vanilla and dissolved coffee granules.
Gently mix all the ingredients together.
Then pour into pan and spread the mixture evenly.
Bake for 15 minutes.
Filling/Frosting: (You can start the filling while the cake is baking or cooling
off)
Dissolve granules in a drop of hot water
and then stir into the cream.
With an electric mixer, cream the butter.
Then add sugar and continue mixing.
With the mixture running, slowly add the coffee
and cream mixture, tablespoon by tablespoon.
Otherwise, it may curdle and you will have to start all over again.
When the cake is done, run a knife along the edges to loosen it up from the pan.
(You will have to invert the cake onto a clean kitchen towel,so have that ready
on your counter.)
Place the towel over the pan.
Then hold the pan on the short end and flip it over.
Remove pan and then peel off the parchment paper.
Starting with the long side, begin to roll the cake up.
Let the cake sit in this position for at least 20 minutes or until completely co
ol.
When ready, carefully unroll the cake. Don t worry about cracks, you can cover it
up with the frosting.
Then spread a thin layer of cream in the middle and sides of the cake.
When it is all covered with cream, roll it up again and cut the ends off.
With the seam of the cake facing downwards, use the rest of the frosting to cove
r the cake.
Before serving, refrigerate cake for 30 minutes to let the frosting firm up.

You can run a fork along the cake to add some fancy ridges.
Leftover slices can be refrigerated or kept in the freezer for up to a month.

COCOA CHIFFON CAKE

70g (2/3 cup) cocoa powder, preferably natural (not Dutch-processed)
180ml (3/4 cup) boiling water
180g (1 3/4 cup) cake or all-purpose flour (sifted before measuring if you're us
ing cup measurement)
2 tsp baking powder
130g (1/2 cup plus 2 tbsp) sugar, preferably brown
1/2 tsp salt
1/2 tsp cream of tartar, or 1 tsp white vinegar or lemon juice
120g (1/2 cup) vegetable oil
6 large eggs, separated, + 4 additional whites, at room temperature
A 10-inch two-piece metal tube pan, do not grease!
Set a rack in the bottom third of the oven and preheat to 170C/325F.
1. In a large bowl mix the cocoa and boiling water, and whisk until smooth. Set
aside to cool, at least 20 minutes. You will be using this bowl for the base of
the cake - you'll be adding yolks, oil and flour to it later, so make sure the b
owl is roomy enough.
2. In another medium-sized bowl, whisk together the flour, baking powder and 2 t
ablespoons of the sugar. Whisk well to loosen the mixture.
3. Now separate the egg yolks and whites: you'll need three bowls. Add the yolks
to the bowl containing the cocoa mixture; a small bowl for each individual egg
white you separate from the yolks; and a very large, clean and grease-free bowl
which you will use to beat the meringue. Only pour each egg white from the small
bowl to the large bowl if you see that there is no trace of egg yolk in that pa
rticular egg white. If you dump all the egg whites into the large bowl directly,
you will have to start afresh in case any yolk leaks to the egg whites. Save th
e four leftover yolks for another use.
4. Add salt and oil to the bowl containing the yolks and cocoa mixture. Mix well
to combine with a whisk.
5. Now beat the large bowl containing the egg whites to a meringue. Start on med
ium speed, add the cream of tartar/lemon juice/vinegar when it's frothy. Continu
e beating until soft peaks form when the beater is raised. Add the remaining sug
ar (100g or 1/2 cup) gradually until stiff (but not dry) peaks form when the bea
ter is raised slowly.
6. Add all the flour at once to the cocoa-yolk mixture. Use a wire whisk to mix
them just until smooth, starting from the centre and gradually increase your ran
ge of motion until you each the sides of the bowl. When it's homogeneous and you
see a smooth batter, stop! You don't want to activate too much gluten.
7. Add a little of the meringue into the cocoa batter, mixing the two mixtures w
ith a big spatula to lighten up the batter before folding in the rest of the mer
ingue.
8. Fold in the rest of the meringue gradually with your spatula. Be careful not
to knock out the precious air bubbles.
9. Pour the batter into the tube pan. Smooth the top with the spatula.

10. Bake in the preheated oven for 55 minutes, or until a skewer inserted in the
centre comes out clean and the cake springs back when lightly pressed in the ce
ntre. (The timing is pretty accurate though.)
11. When time is up, take the cake pan out from the oven, and immediately invert
the pan, placing the tube opening over the neck of a bottle to suspend it well
above the counter. Cool the cake completely in the pan, at least 3 hours.
12. When the cake is completely cool, loosen the side with a long knife or metal
spatula. Do the same with the inner side. Dislodge the pan and run your knife b
etween the bottom of the pan and the cake. To keep the sides attractive, press t
he knife against the sides and avoid up-and-down motions. Invert onto a plate an
d revert again so that it's the right side up.

TAISAN (Filipino Chiffon Cake)

1 cup+ 4 tablespoons cake flour, sifted
1 teaspoon baking powder
teaspoon salt
Egg yolks of 4 large eggs
teaspoon vanilla extract
cup sugar
cup evaporated milk
1 tablespoons water
tablespoon unsalted butter, melted
cup vegetable oil
Egg White Side:
Egg whites of 6 large eggs
teaspoon cream of tartar
cup sugar
For toppings:
melted butter
sugar
grated white cheddar cheese
Instructions
Preheat oven to 325F. Lightly grease a loaf pan with butter.
Sift together the dry ingredients (cake flour, baking powder, and salt). Set asi
de.
In a big bowl, combine egg yolks, vanilla extract, 1/ 4 cup sugar, milk, water,
butter and oil. Using an electric mixer, mix until well blended.
Add dry ingredients and continue mixing for 2 minutes until batter is smooth. Sc
rape once in a while. Set aside.
In a separate bowl, beat egg whites, cream of tartar and sugar for 1 minute at l
ow speed. Increase to medium speed for 4-5 minutes or until a medium-peak is for
m.
Gently fold the egg yolk mixture to whipped egg whites until the ingredients are
combined.
Pour batter over prepared pan.
Bake for 35-40 minutes or until a cake tester inserted comes out clean.
Let it stand for 5-10 minutes before removing from the pan.
Brush the top lightly with butter, then sprinkled with sugar and grated cheese.
Serve and enjoy!

PINEAPPLE UPSIDE DOWN CAKE

1 tbsp unsalted butter, melted

1 1/2 tbsp brown sugar
1 can pineapple rings or slices in juice
6 tbsp unsalted butter, softened
1/2 cup sugar
2 eggs, beaten
1 tsp vanilla extract
1 cup self-rising flour
Preheat oven to 350 degrees F.
Lightly grease an 8in ring tin.
Combine melted butter and brown sugar. Pour over into the the ring tin.
Arrange pineapple slices on the base of the ring tin. Reserve 1/2 cup of the pin
eapple juice.
Beat softened butter and the sugar using electric beater until creamy.
Continue beating while adding the eggs gradually.
Add the vanilla extract and beat until well combined.
Fold in flour alternately with the reserved pineapple juice.
Transfer the mixture over the pineapple and smooth the surface.
Bake for 35-40 minutes or until toothpick or skewer inserted into the center of
the cake comes out clean.
Remove from the oven. Leave in the tin for few minutes to cool.
Transfer to a serving plate. Enjoy!

BLUEBERRY CHEESECAKE
1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 (21-ounce) can blueberry pie filling
Blueberry Cheesecake Cooking Instructions:
In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and
melted butter; mix well. Press onto the bottom and up the sides of a 9-inch spri
ngform pan; set aside.
Using an electric mixer softened cream cheese until light and fluffy. Gradually
add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after eac
h addition. Add in vanilla and beat well. Pour half of the batter into the prepa
red pan. Spoon blueberry pie filling on top of the batter in a ring pattern abou
t halfway from the edge of the cake. Pour the remaining batter on top.
Bake in a 375F(190C) oven for 35 to 40 minutes. Cool to room temperature on a wire r
ack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sid
es of the pan; cool cheescake completely.
Cover and chill at least 4 hours before serving.

COFFEE CAKE RECIPE

1 1/2 cups granulated sugar, divided
1/2 cup nutlike cereal nuggets (such as Grape-Nuts)
2 teaspoons instant espresso granules
1 teaspoon ground cinnamon

1 3/4 cups all-purpose flour (about 7 3/4 ounces)

1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vanilla fat-free yogurt (about 8 ounces)
1/2 cup butter, softened
1/2 cup egg substitute
Cooking spray
1 1/2 cups powdered sugar, sifted
2 tablespoons cooled brewed coffee
Preparation
Preheat oven to 350.F
Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a s
mall bowl; stir with a whisk. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour,
remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a larg
e bowl. Add yogurt, butter, and egg substitute; beat with an electric mixer on l
ow speed 1 minute or until combined. Spread half of batter into an 8-inch square
baking dish coated with cooking spray. Sprinkle with cereal mixture; top with r
emaining half of batter. Bake at 350 for 45 minutes or until a wooden pick insert
ed in center comes out clean; cool in pan.
Combine powdered sugar and coffee in a small bowl; spread glaze evenly over top
of cake. Cut into 12 pieces.

BANANA NUT MUFFIN

2 1/4 cups all purpose flour
3/4 cup walnuts, crushed
1 1/3 cups very ripe banana (mashed)
1 1/2 cups sugar
3 large eggs
1/2 cup melted butter
1/4 cup milk
2 tsp baking powder
1 tsp vanilla extract
muffin paper cups
In a large mixing bowl, mix thoroughly the melted butter and sugar Add in the eg
gs, then the milk and mix thoroughly. Add mashed bananas. Mix well with the rest
of the mixture. Slowly add in flour while mixing well to achieve an even textur
e. Affer flour has been thoroughly and evenly incorporated in the mixture, add i
n baking powder and vanilla extract. Mix again and then last, add the walnuts.
Pre-heat oven at 350C Prepare muffin baking pans by brushing with cooking oil. P
lace muffin paper cups on muffin baking pan and fill each cup to until 3/4 of th
e paper cup. Bake for 20 to 25 minutes...please make sure to check.

MOIST CHOCOLATE CAKE

1cup unsweetened cocoa
2 cups boiling water

2
2

1
2
4
1

cups All Purpose Flour

teaspoons baking soda
teaspoon baking powder
teaspoon salt
cup butter
cups sugar
eggs
teaspoon vanilla

Choco Icing:
cup cocoa
cup sugar
2 tablespoons All Purpose Flour
2 cups milk
Procedure:
1. In a bowl, mix unsweetened cocoa with boiling water; mix with wire whisk unti
l smooth. Set aside and cool completely.
2. Sift all dry ingredients together, except the sugar.
3. In a large bowl of mixer, using paddle attachment, beat butter, sugar, eggs,
& vanilla until light and fluffy.
4. At a low speed, beat in flour mixture and liquid cocoa mixture alternately, e
nding with flour mixture.
5. Pour equally into three 9-inch round pans.
6. Bake in 350F / 177C oven for 25-30 minutes.
7. Mix all choco icing ingredients in a saucepan and bring to a boil. Pour hot i
cing immediately to cover cake.

MOIST CHOCOLATE CRINKLES

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
Directions
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eg
gs one at a time, then stir in the vanilla. Combine the flour, baking powder, an
d salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours
.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment
paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Co
at each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a
minute before transferring to wire racks to cool.