CUSTARD CAKE

3
14
2

cans evap milk

--egg yolks
cup Sugar

Procedure:
1. Prepare 2 baking pans with caramelized sugar.
2. Divide the leche flan mixture and pour into baking pans.
3. Divide chiffon mixture and pour into baking pans with leche flan mixture.

1 '1/2 cup
1

CARAMEL
Sugar
RECIPE CHIFFON CAKE
SPONGE CAKE AND SWISS ROLL

Sift together the following in a bowl :

1 1/2 cups A.P.F. or 1 1/4 cups cake flour
3/4
cup sugar

1/2
tsp

tsp
salt
baking powder

Add in the following ingredients :

1/4+1/8cup oil
6
--egg yolks

1/2
1

cup
tsp

water
vanilla

Meringue:
1/4+1/8cup sugar
1/2
tsp
cream of tartar

egg whites

Procedure
1. Beat with a wire whisk until smooth. Set aside.
2. Beat egg whites with 1/2 tsp cream of tartar until bubbles are fine.
3. Add in sugar gradually and continue to beat until stiff but not dry. Pour the
beaten eggwhites over the eggyolk mixture and fold in gently and carefully
using a rubber scraper.
Do not stir.
4. Pour cake mixture into an ungreased 10 - inch tube pan or you may use a 13
x 9 x 2 1/2 inch baking pan or equivalent.
5. Bake at 350 degF for 50 - 60 minutes or until done. Invert at once on a cake
rack.
6. Cool completely before unmolding.
Swiss Butter Cream
Ingredients
1
cup
1
cup
1
cup

egg whites, room temperature

sugar
butter, room temperatured

Directions
1. Whip sugar and egg whites together in a double boiler until the temperature
reaches 120 degrees F, on an instant-read thermometer, and sugar is
dissolved.
2. Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a
little at a time, until incorporated and fluffy.

MANGO CREAM CAKE

Cake :
1. Put in a bowl :
1 1/2 cups flour
2
tsp
baking powder

1/2

tsp
2/3

salt
cup

sugar

2. Add in the following and mix with a wire whisk until smooth :
1/3

cup
1/2

oil
tsp

--eggyolks
orange flavoring
1/2
cup mango juice
pinch of egg yellow color ( optional )

3. Set aside. Beat 5 eggwhites with 1/2 tsp cream of tartar until soft peaks form,
add in 1/3 cup sugar gradually and continue to beat until stiff but not dry.
4. Fold the beaten eggwhites over the eggyolk mixture. Do not stir.
5. Pour mixture into 2 ungreased and unlined 9 x 1 1/2 - inch round layer cake
pans.
6. Bake at 350 degF for 20 - 25 minutes or until done.
7. Invert on cake racks to cool completely. Unmold.
Mango Butter Cream Icing :
1. Cream 1 cup soft butter, add in 3/4 cup sifted confectioner sugar. Beat well.
2. Add in 1 big brik (well-chilled).
3. Magnolia all - purpose cream gradually.
4. Beat until fluffly.
5. Flavor with 1 tbsp rum.
6. Add in 1/2 cup diced ripe mangoes.
7. Blend thouroughly.
8. Use to fill and frost cake.
Glaze : ( optional )
1. Put together in a saucepan 1/2 box of alsa unflavored gulaman ( clear or
yellow ) plus 3/4 cup water or mango juice.
2. Bring to a boil. Cool slightly and pour over chilled mango cake to cover
mango slices completely.
To Assemble Cake:
1. Put 1 cake layer on a cake plate. Spread with mango butter icing. Top with 1/2
cup chopped ripe mangoes.
2. Put another layer on top. Cover cake all over with the remaining mango
butter cream.
3. Garnish top with mango slices or balls and maraschino cherries.
4. Freeze whole froasted cake for 30 mins. Or until very cold.
5. Pour over the glaze on top to cover the mango balls.
6. Return to freezer for 15 minutes. Keep in the refrigerator.
185
500

CHOCOLATE MOIST CAKE

ml
evap milk
1 1/2 tsp
grms sugar
1 1/2 tsp

b. powder
b. soda

pcs

cocoa powder

eggs

3/4

cup

1/2
cup
1 '3/4 cup

oil
A.P.F.

1/2

salt

tsp

1
1/2

cup
tsp

hot water
vanilla

Procedure:
1. Preheat oven at 350F. Grease and line baking pan. Set aside.
2. Mix together evap milk, sugar, eggs, and oil stir until well blended.
3. Combine the sifted flour, baking powder, baking soda, cocoa powder and salt.
4. Add to the milk mixture beat until well corporate together add in the vanilla.
5. Lastly add in the hot water slowly.
Filling:
1
Can
1 tbsp butter
3

Condensed milk

double bouiler - when sticky add

egg yolk

DIRECTIONS
1. Mix all the wet ingredients except the water and mix all the dry ingredients in
a separate bowl.
2. Add in the dry ingredients into the wet ingredients.
3. Stir using a wire whisk until no lumps are visible. Add water.
250

gms

Chocolate Ganache
dark sweet chocolate bar
1/2

125

ml

all purpose cream

1/2

tbsp

tbsp
butter

glucose

DIRECTIONS
1. Scald the cream together with glucose.
2. Remove from heat and add in the chocolate bar and butter
3. Stir until it becomes smooth and shinny.
Note

Preserved :

if imported choco the ratio is 1:1

( 1 AP cream, 1 Choco)

4 days at room temp.

(1 mo at ref/ aircon)

40

gms

CHOCOLATE MOUSSE
Semi-sweet chocolate

gms

10
15
20

gms
gms
gms

butter
egg yolk
egg white

gms
tsp
tsp

heavy cream
gelatin/ dilute
warm water

20
1
1

Procedure:
1. Melt the chocolate over hot water or in a double boiler.
2. Remove from the heat and add the butter.
3. Stir until the butter is melted and completely mixed in.
4. Add the egg yolk. Mix in yolk completely.
5. Beat the egg white until it form soft peaks.

sugar

6. Add the sugar and beat until the egg white form stiff but moist peaks. Do not
over beat.
7. Fold the egg white into the chocolate.
8. Whip the heavy cream until it form soft peaks.
9. Fold it into the chocolate mixture.
10.Spoon the mousse into the serving dishes.
11.Chill the mousse well before serving.

Mocha Chiffon Cake

for meringue
2 1/4 C
Cake Flour
1
C
sugar
1/2
C
sugar
1
tsp. salt
1/2
tsp. cream of tartar
1
tbsp.
baking powder
8
egg whites
1/2
C
oil
8
egg yolks
1/2
C
water
1/4
C
hot water+ 2tbsp.
Instant coffee
1
tsp. vanilla extract
DIRECTIONS
1. Preheat the oven at 350 degF. Grease the baking pan. Set aside.
2. Sift the flour sugar salt baking powder.
3. Add in the oil, egg yolks, water, coffee mixture, and vanilla extract. Beat until
smooth. Set aside.
4. Beat egg whites with cream of tartar until bubbles are fine.
5. Add the sugar gradually and continue to beat until stiff but not dry.
6. Pour to the batter mixture and fold in gently and carefully use a rubber
scraper.
7. Pour cake mixture into prepared baking pan.
8. Bake for 50-60 minutes or until done.
9. Invert at once on a cake rack.