DEVIL'S FOOD LAYER CAKE smooth the tops.

-----------------------------------------
Ingredients Bake the cakes until they begin to pull away from
Cake: the sides of the pans, 35 to 40 minutes. Transfer to
1 cup boiling water wire racks and let cool in the pans for 15 minutes.
3/4 cup unsweetened natural cocoa powder (not Run a knife around the inside of each pan to
Dutch process) release the cake. Invert the pans onto the racks, lift
1 3/4 cups all-purpose unbleached white flour off the pans, and peel off the parchment paper.
1 1/2 teaspoon baking soda Turn each cake right side up and let cool
1/4 teaspoon salt completely.
2 cups granulated sugar
10 tablespoons unsalted butter, at room To make the frosting, in a bowl, sift together the
temperature powdered sugar and cocoa. Using the mixer on low
3 large eggs speed, mix in the butter until it is crumbly. Mix in
1 teaspoon pure vanilla extract the vanilla, and then gradually mix in enough of the
1 1/4 cups buttermilk cream to make a spreadable frosting.

For the frosting: Place 1 cake layer, bottom side up, on a cake plate.
Ingredients Using an icing spatula, spread the top of the layer
3 3/4 cups powdered sugar with a generous 1/2 cup of the frosting. Place the
1 cup unsweetened natural cocoa powder (not second layer, top side down, on top of the first
Dutch process) layer. Frost the top, then the sides, with the
8 tablespoons unsalted butter, at room remaining frosting. Slice the cake into thick wedges
temperature and serve.
1 teaspoon pure vanilla extract
YEMA CAKE
About 1 cup whipping cream

Ingredients
To make the cake, preheat an oven to 350 F. Lightly
butter two 9-inch round cake pans. Line the
For the cake:
bottom of each pan with a round of parchment
50 g butter
paper. Dust the pans with flour, tapping out the
250 g cream cheese
excess.
110 ml milk
1 vanilla pod (optional)
In a small heatproof bowl, whisk together the
60 g all purpose flour
boiling water and cocoa until smooth. Let cool
20 g cornstarch
completely.
1/4 tsp salt
6 egg yolks
In a bowl, sift together the flour, baking soda and
1 tsp calamansi (or lemon) juice
salt.
6 egg whites
1/4 tsp cream of tartar
In a large bowl, using a handheld mixer on
140 g sugar
medium-high speed, beat together the sugar and
1 tsp vanilla extract
butter until the mixture is light in color and texture,
For the filling or icing
about 3 minutes. Beat in the eggs, one at a time,
2 cans condensed milk
then beat in the vanilla and the cooled cocoa
6 egg yolks
mixture. Reduce the speed to low and add the flour
1 tsp vanilla extract
mixture in 3 additions alternately with the
1/2 tsp almond extract
buttermilk in 2 additions, beginning and ending
1/4 cup butter
with the flour mixture and stopping to scrape down
1/2 cup grated cheese
the bowl as needed, beating until smooth. Divide
the batter evenly between the prepared pans and
Instructions
In a small pan over simmering water, melt together
cream cheese, butter and milk. If you opt to use
vanilla beans, scrape the beans from the vanilla
pod and add it to the pan. Once melted, cool to
room temp. Using a mixer, add in flour, cornstarch,
salt. Then add in egg yolks and lastly the lemon
juice. Set aside.
In a separate bowl, mix egg whites and cream of
tartar until foamy (or frothy). Add in vanilla then
gradually add sugar until stiff peaks form. Fold in
the egg whites to the cream cheese mixture. Make
sure everything is well combined.
Pour batter into an 8-inch round cake pan covered
with parchment paper. Bake the cake in a water
bath for 1 hour and 10 minutes or until done at
325F.
To make the icing, open two cans of condensed
milk and pour it over a pan. Add in egg yolks and
cook in low heat. Add in vanilla and almond
extract. Cook until it thickens enough to spread.
Add in butter.
To assemble the Yema Cake, divide cake into two.
Add the filling then cover it with the other half of
the cake. Cover the rest of the cake with icing. Top
with grated cheese.
Best Chocolate Cake
Serves: 12
INGREDIENTS
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable or canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting Recipe (see recipe
below)
INSTRUCTIONS
Preheat oven to 350º F. Prepare two 9-inch cake
pans by spraying with baking spray or buttering
and lightly flouring.
For the cake:
Add flour, sugar, cocoa, baking powder, baking
soda, salt and espresso powder to a large bowl or
the bowl of a stand mixer. Whisk through to
combine or, using your paddle attachment, stir
through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour
mixture and mix together on medium speed until
well combined. Reduce speed and carefully add
boiling water to the cake batter. Beat on high
speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two
prepared cake pans. Bake for 30-35 minutes, until a
toothpick or cake tester inserted in the center
comes out clean.
Remove from the oven and allow to cool for about
10 minutes, remove from the pan and cool
completely.
Frost cake with Chocolate Buttercream Frosting.
NOTES
The cake batter will be very thin after adding the
boiling water. This is correct and results in the most
delicious and moist chocolate cake I've ever tasted!
Perfect Chocolate Buttercream Frosting
INGREDIENTS
1½ cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder
INSTRUCTIONS
Add cocoa to a large bowl or bowl of stand mixer.
Whisk through to remove any lumps.
Cream together butter and cocoa powder until
well-combined.
Add sugar and milk to cocoa mixture by adding 1
cup of sugar followed by about a tablespoon of
milk. After each addition has been combined, turn
mixer onto a high speed for about a minute.
Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and
combine well.
If frosting appears too dry, add more milk, a
tablespoon at a time until it reaches the right
consistency. If it appears to wet and does not hold
its form, add more confectioner’s sugar, a
tablespoon at a time until it reaches the right
consistency.
Mango and Cream Cake
Ingredients:
cake flour - 2 cups, sifted
granulated sugar - 3/4 cup
baking powder - 1 Tablespoon
egg whites - 7
cream of tartar - 1/2 teaspoon
granulated sugar - 3/4 cup
egg yolks - 7
corn oil - 1/2 cup
mango juice - 3/4 cup (canned or bottled juice is
fine)
lemon flavoring - 1 teaspoon
fresh mango - 1 cup cut in cubes, from a whole
mango
butter - 1 cup, softened
heavy cream - 1/4 cup
mango nectar - 1/4 cup (canned or bottled juice is
fine), for cake icing
confectioners' sugar - 3 cups
lemon flavoring - 1 teaspoon, for cake icing
golden yellow food color - 1/4 teaspoon (optional)
fresh mango - 1 piece, peeled, pitted, sliced in
strips, for cake decoration
Instructions:
Preheat oven to 350 degrees.
Sift together the dry ingredients: cake flour, 3/4
cup granulated sugar, baking powder. Set aside.
In a separate bowl, at highest speed, beat the
eggwhites and cream of tartar together. When
there are high peaks and hardly any bubbles left,
slowly add the 3/4 cup granulated sugar, a few
tablespoons at a time. When peaks form and
whites are shiny, put aside.
In another mixing bowl, make a well of all the dry
ingredients. In the center add : oil, yolks, mango
juice, lemon flavoring. Beat with the mixer at
medium speed till blended. This should only take
about 3 to 5 minutes.
Into the yellow mango batter, add the cubes of
mango fruit, by folding with a spatula.
Finally, fold the mango mix very gradually into the
eggwhites. Try to do the folding in 3 batches, to
prevent the eggwhites from dropping.
Pour batter into a greased round tube pan,
measuring 8 inches in diameter, 4 inches high. Bake
at 350 degrees for 45 minutes or test for doneness.
When done, cool on counter for a few minutes.
Then loosen edges from the round tube pan, invert
and take the cake out to cool. It should be
completely cooled before adding any of the Mango
icing.
How to make the MANGO BUTTERCREAM ICING
(makes 2 1/2 cups):
In a mixing bowl, at high speed, mix together the
softened butter and 1 cup confectioners' sugar.
Cream and blend well till smooth.
Gradually add in alternating order, a few
tablespoons at a time : confectioners' sugar, heavy
cream, and mango juice. Begin and end with the
confectioners' sugar.
Add the lemon flavoring and blend well.
Finally, add the golden yellow food coloring. Mix
well. Refrigerate the icing till ready to use on cake.
After frosting the cake, garnish mango slices on top
in a spiral manner.
Yema Cake
Yield: 1 8-inch cake
Ingredients
For the cake:
50 g butter
250 g cream cheese
110 ml milk
1 vanilla pod (optional)
60 g all purpose flour
20 g cornstarch
1/4 tsp salt
6 egg yolks
1 tsp calamansi (or lemon) juice
6 egg whites
1/4 tsp cream of tartar
140 g sugar
1 tsp vanilla extract
For the filling or icing
2 cans condensed milk
6 egg yolks
1 tsp vanilla extract
1/2 tsp almond extract
1/4 cup butter
1/2 cup grated cheese
Instructions
In a small pan over simmering water, melt together
cream cheese, butter and milk. If you opt to use
vanilla beans, scrape the beans from the vanilla
pod and add it to the pan. Once melted, cool to
room temp. Using a mixer, add in flour, cornstarch,
salt. Then add in egg yolks and lastly the lemon
juice. Set aside.
In a separate bowl, mix egg whites and cream of
tartar until foamy (or frothy). Add in vanilla then
gradually add sugar until stiff peaks form. Fold in
the egg whites to the cream cheese mixture. Make
sure everything is well combined.
Pour batter into an 8-inch round cake pan covered
with parchment paper. Bake the cake in a water
bath for 1 hour and 10 minutes or until done at
325F.
To make the icing, open two cans of condensed
milk and pour it over a pan. Add in egg yolks and
cook in low heat. Add in vanilla and almond
extract. Cook until it thickens enough to spread.
Add in butter.
To assemble the Yema Cake, divide cake into two.
Add the filling then cover it with the other half of
the cake. Cover the rest of the cake with icing. Top
with grated cheese.
SANSRIVAL
Ingredients: Meringue (Dacquoise)
8 egg whites
1 cup caster sugar
3/4 tsp cream of tartar
1 ½ cups of toasted cashews (chopped)
Ingredients: Buttercream
320g butter (softened)
3-4 cups icing sugar
1 tsp vanilla extract
2 Tbsp milk
2 cups toasted cashews (chopped)
Method: Meringue
Line and grease 2 cookie trays with baking paper.
In a large bowl, using a stand mixer or a hand mixer
on high-speed, whisk egg whites until foamy. Add
cream of tartar and gradually add sugar. Continue
to whisk eggs on high-speed until glossy and stiff
peaks form.
Fold in the cashews.
Pre-heat oven to 160°C. Divide meringue equally
into the prepared trays and bake in the oven for
35-40 minutes or until the top has turned a light
golden brown. Once baked, leave meringue in the
oven for 20-30 minutes if you want it chewy or
leave in the oven for 2 hours if you’d like it
crunchy.
Cut each meringue sheets in half. There should
now be 4 sheets of meringue. Trim the sides/edges
of the meringue so that they are smooth and even.
Method: Buttercream
In a large bowl, using a stand mixer or hand mixer,
on medium to high-speed, beat butter until pale
and fluffy (about 2-3 minutes).
Lower mixer speed and add about 2 cups of icing
sugar into the bowl and continue to mix, gradually
increasing speed until incorporated.
Lower mixer speed and add 1 more cup of icing
sugar, vanilla extract and milk. Continue to mix,
gradually increasing speed until all ingredients are
incorporated. If you want the buttercream to be a
little thicker, add more icing sugar (1 Tbsp at a
time), if you want it thinner, add milk (1 tsp at a
time). The buttercream consistency should not be
runny. It should be spreadable and not grainy.
Reserve half of the buttercream mixture and place
in a separate bowl to use for covering the cake.
 flour, sugar, baking powder and salt. Make a well in
Method: Sansrival Assembly center; add oil, egg yolks, vanilla and coffee. Beat
until smooth.
Place one meringue sheet on a cake stand/platter (3) In large bowl, beat egg whites and cream of
and take 1/3 of the buttercream (for filling) and tartar until stiff but not dry.
spread a layer on top. Sprinkle with a little bit of (4) Pour the mocha batter over the egg whites.
cashews. Using a spatula or a wire whisk, fold it carefully.
Spoon batter into 2 8-inch round pans (or a 10-inch
Add the next layer of meringue, spread tube pan)
buttercream and sprinkle with cashews. Repeat for Bake in preheated 325 degrees F oven for 30-40
the 3rd meringue. minutes (for 2 8-inch round pans) or 60 to 70
minutes for a 10-inch tube pan or until cake springs
Place your last sheet of meringue on top upside back when lightly touched. Turn pan upside down
down so you have a smooth surface. Evenly spread and let cake hang until cool. Remove from pan.
the entire cake with the reserved buttercream. It (5) To make the Mocha Icing, beat egg whites and
doesn’t have to look pretty but it needs to be even. sugar in a heatproof bowl over a pot of simmering
Then cover the entire cake with the rest of the water. Whisk until the texture is smooth and sugar
cashews. has been dissolved. Remove from heat and whisk
until stiff peaks form. Let it cool (I usually place my
Refrigerate for about 2 hours. The cake will not bowl in the ref to hasten cooling process, but that’s
harden inside. just me).
(6) Combine water and coffee.
Slice the sansrival straight out of the fridge then (7) Pour it over butter.
leave on benchtop or table for about 15-20 (8) Mix until well combined.
minutes before devouring! (9) Add butter to egg whites gradually (in small
batches).
(10) At one point, it will become soupy and will not
MOCHA CHIFFON CAKE look like a good batch of icing at all but have faith,
Ingredients: it will pass.
2 teaspoons instant coffee powder (11) Mix until all is smooth and creamy.
3/4 cup hot water Assemble the cake decorate it with chocolate
1 3/4 cup all-purpose flour covered coffee beans or coffee bean shaped
1 1/2 cup sugar chocolates. I used the coffitos.
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 egg yolks
1 teaspoon vanilla extract
6 egg whites
1/2 teaspoon cream of tartar
For the Mocha Icing:
1 1/4 cups sugar
5 large egg whites
2 cups unsalted butter, cut into pieces
1 teaspoons pure vanilla extract
2 tablespoons water
2 tablespoons instant coffee
Method:
(1) Mix together coffee powder in hot water. Let it
cool.
(2) In a bowl, mix together dry ingredients well –