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2 1/2 cups cake flour

1 1/2 cups sugar
1 tbsp. baking powder
1 tsp. salt
1 cup mashed ripe bananas (about 2 medium)
1/2 cup vegetable oil
1/2 cup water
5 eggs, separated
1 tsp. pure vanilla or banana extract
Preheat oven to 325F.
In a large bowl, combine flour, sugar, baking powder and salt.
Form a well in the center and add bananas, oil, water, egg yolks and vanilla.
Beat until smooth.
In a small mixing bowl, beat egg whites until they hold stiff peaks when the
beaters are lifted from the bowl. Fold gently into the banana mixture.
Pour into an ungreased 10-inch tube pan.
Bake for 60-65 minutes or until the cake springs back when lightly touched.
Remove pan from oven and turn upside down immediately. Allow to cool for 20
minutes. Remove cake from pan.
Frost top with vanilla or banana flavored confectioners' icing or drizzle melted
chocolate over the top. Chocolate frosting or Cream Cheese frosting are good
choices, too. Frosting may be sprinkled with chopped nuts or flaked coconut if
desired. Or serve topped with sliced bananas in a rum syrup topped with
whipped cream flavored with banana liqueur!

1 3/4 cups sifted cake flour

3/4 cup sugar
2 teaspoons baking powder
1/2 tsp. salt
1/4 cup vegetable oil
1/3 cup water
3 egg yolks
1 tsp. flavoring

1/4 tsp. cream of tartar

3 egg whites
Mix and sift first four ingredients.
Make a well in the center and add, in order, oil, water, egg yolks and flavoring
(vanilla, lemon, orange extract, etc).
Beat with a spoon until smooth. Add cream of tartar to egg whites. Beat until egg
whites form very stiff peaks. For chiffon cake, eggs should be beaten more stiffly
than for a normal cake.
Using the side of a spatula, fold egg whites into first mixture until well blended.
Gently fold by using a cutting motion; slice spatula down through the batter, sweep
across bottom of bowl and bring up along the side; turn bowl 1/4 of a turn and
repeat. Do not stir.
Turn batter into an ungreased 8 or 9-inch tube or angel food cake pan.
Bake in a preheated 325F oven for about an hour, or until cake springs back when
lightly touched in center.
Remove cake from oven and turn pan upside down and suspend the cake so that
nothing touches it until the cake has cooled. (Plan this in advance before making
the cake).
When the cake has cooled completely, loosen edges of cake from the sides of the
pan using a butter knife or thin spatula. Remove from pan.
Marble Chiffon Cake: Follow above recipe; divide batter in half. To one half of batter,
gently fold in (do not stir) the following cocoa mixture: 2 tablespoons cocoa, 2
tablespoons sugar, 1/4 teaspoon baking soda and 2 tablespoons hot water; combine
ingredients, mixing well before adding to 1/2 of the cake batter.
Pour plain and chocolate batter alternately into pan. Run a spatula through once or
twice to gently mix batters leaving the two colors separate and distinct; do not stir.
Bake as above.

1 pc

Chiffon Cake

(store bought, 8 or 9)

1 can (300 ml)

Condensed Milk


1 cups


(or margarine)

3 tbsp

All-Purpose Cream

1 tsp

Lemon Extract

2 cups


1 can (432g)

Del Monte
Fiesta Fruit

(or orange extract)

(drained and chopped)

Cooking Procedure:
1. To make the Yema Frosting: Place unopened can of condensed milk in a heavy
saucepan. Fill the pan with enough water to cover the can. Bring the water to
a boil and simmer for about 3 hours, adding more if needed. Remove can
from the pan. Allow to cool before opening.
2. Beat the butter for about 3 minutes. Add in the cream, extract, confectioner's
sugar, and the prepared yema frosting. Beat until smooth.
3. Fold in half of the DEL MONTE Fiesta Fruit Cocktail. Frost the cake. Top with
remaining fruits.

Basic chiffon cake

Butter, for coating the pan

1 cup cake flour, plus more for coating the pan

1 teaspoon baking powder

1/4 teaspoon fine salt

1/4 cup vegetable oil

2 tablespoons water

1 teaspoon vanilla extract

3 large eggs, whites and yolks separated (see Game Plan note), at room
3/4 cup granulated sugar


1. 1Heat the oven to 350F and arrange a rack in the middle. Coat an (8-inch)
cake pan generously with butter, then flour, tapping out any excess flour; set
2. 2Whisk flour, baking powder, and salt in a medium bowl to combine; set
3. 3In the bowl of a stand mixer fitted with a whisk attachment, combine oil,
water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar. Whisk
on medium speed until mixture is light in color and looks slightly thickened,
about 5 minutes. Turn off the mixer and, using a rubber spatula, scrape down
the sides of the bowl. Add reserved dry ingredients, turn the mixer to low,
and whisk until smooth, about 1 minute. Transfer batter to a large bowl.
4. 4Wash and dry the mixer bowl and whisk attachment. Place egg whites in the
bowl and whisk on high speed until soft peaks form (they should droop over
like soft-serve ice cream), about 30 seconds. Gradually add the remaining 2
tablespoons sugar and continue whisking until stiff peaks form (they should
stand straight up), about 1 minute more. Using a rubber spatula, fold a
quarter of the egg whites into the batter until evenly incorporated; gently fold
in the remaining egg whites until just combined and no large white streaks
5. 5Pour the batter into the prepared pan. Bake until the surface of the cake is
golden brown and springs back when pressed and a toothpick or cake tester
inserted into the center comes out clean, about 30 to 35 minutes. Place on a
wire rack to cool slightly, about 15 minutes. Carefully run a knife around the
perimeter and turn the cake onto the rack to cool completely.

large Egg whites

50 grams


large Egg yolks

20 grams


40 ml

Vegetable or olive oil

70 ml

Water or milk

1 dash

Vanilla extract

75 grams

White flour

1. Preheat the oven to 160 (325). Sift the flour 2 or 3 times. Mix the
2. Separate the egg whites and yolks and whip up a meringue.
3. Add sugar to the egg whites in 3 or 4 batches. Whip until stiff peaks form.
Tip: During the last minute, whip on low speed.
4. Add the sugar to the egg yolks in 2 or 3 batches and whip until they turn
pale and heavy.
5. Add the ingredients to the egg yolks and mix.
6. At this point, gradually add the sifted flour and mix well.
7. Add the mixture from Step 6 to the meringue in 2 or 3 batches. Mix together
without popping the delicate bubbles.
8. Pour into the cake dish, gently rapping the pan 2 or 3 times against the
9. Bake in the 160 (325) preheated oven for 30 to 35 minutes. Do not open
the door in the middle of baking.
10.Once it's finished baking, flip it upside down and let it cool completely.
11.Once it's completely cooled, insert a knife between the cake dish and the
cake, and spin it around once. Insert a bamboo skewer between the cake and
the center part of the mold. Lastly, take it out with a knife.
12.It's perfectly delicious just like that but this time I added whipped cream
13.Because it varies, after 30 minutes of baking, if the cake makes a "puff" noise
when touched, bake for an additional 5-10 minutes. The total baking time
should be around 40-45 minutes.

Chocolate icing recipe

1 cup white sugar
1/2 cup unsweetened cocoa powder

1/4 cup milk

1/4 cup butter
1 teaspoon vanilla extract
Directions: In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla.
Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat.
Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens
to spreading consistency. Spread onto completely cooled cake

German chocolate cake frosting:

3 egg yolks
Beat egg yolks with one teaspoon of water
Place a large saucepan in low heat:
One cup of evap milk
One cup white sugar
Egg yolks
Half cup of butter
One tbsp. vanilla extract
Cook, stirring constantly until mixture becomes thick
Remove from heat
Add one cup chopped nuts
Add one cup coconut flakes.

Apple cinnamon white cake

Ingredients Edit and Save
Original recipe makes 1 9x5-inch loafChange Servings
1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf

Mix brown sugar and cinnamon together in a bowl.

Beat white sugar and butter together in a bowl using an electric mixer until smooth
and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
Combine flour and baking powder together in a bowl; stir into creamed butter
mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf
pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture
into batter. Pour the remaining batter over apple layer; top with remaining apples
and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture
through apples using a finger or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes
out clean, 30 to 40 minutes.
*To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and
milk in a saucepan over medium high heat. Once semisweet chocolate chips are
melted and mixture is combined stir in confectioners' sugar.*

*butter cream frosting

1/2 cup margarine
1/2 cup shortening(butter or Crisco)
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
5 cups confectioners' sugar
1/4 cup milk
Coffee cake
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2/3 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter