This action might not be possible to undo. Are you sure you want to continue?
y 2 cups boiling water y 1 cup unsweetened cocoa powder y 2 3/4 cups all-purpose flour y 2 teaspoons baking soda y 1/2 teaspoon baking powder y 1/2 teaspoon salt y 1 cup butter, softened y 2 1/4 cups white sugar y 4 eggs y 1 1/2 teaspoons vanilla extract Directions
1. 2. 3. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans. Bake in preheated oven for 25 to 30 minutes. Allow to cool. Chocolate icing
Ingredients y 1 cup white sugar y 1/2 cup unsweetened cocoa powder y 1/4 cup milk y 1/4 cup butter y 1 teaspoon vanilla extract Directions
1. 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. Vanilla frosting
y 2 egg whites y 1 cup corn syrup y 1 teaspoon vanilla extract Directions
1. In a bowl combine the egg whites, corn syrup, and vanilla beat on high speed of an electric mixer for about 6 to 7 minutes. The longer you beat it the stiffer it gets. So if you like a stiff frosting continue beating a little longer. Chedar cheese cake
Ingredients y 1 cup butter y 1 cup white sugar y 4 eggs y 2/3 cup cubed Cheddar cheese y 2 1/4 cups all-purpose flour y 1 teaspoon baking powder y 3/4 cup milk Directions
1. 2. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Cheddar cheese. Combine the flour and baking powder; stir into the batter alternating with the milk until smooth. Pour into the prepared pan. 3. Bake for 45 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
Ube macapuno cake
y y y y
2 1/2 cups cake flour 3 teaspoons baking powder 1 teaspoon salt 1 cup ube (purple yam), cooked and finely grated
beat egg whites with cream of tartar until foamy. Cream butter until light and fluffy. Add food color. knead in the remaining 1/4 cup of shortening to make a smooth dough. form each piece into a ball. if needed (optional) Directions 1. continuing to beat until stiff peaks form. Beat in flour mixture until smooth. Siopao y y y y y y y y y y y y y y y 1 tablespoon active dry yeast 1 1/2 cups lukewarm water 1/4 cup white sugar 4 1/2 cups rice flour. . and salt. set aside. run a knife around the edges to loosen cake from pans. gradually blend into ube until smooth. one drop at a time until desired tint is achieved. When cool. Pour batter into prepared pans. stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. and continue beating to desired spreading consistency. 2. Invert pans on a wire rack and let cool upside down. Line bottoms of 3 . Mix together the flour. Place grated ube in a large bowl. egg yolks. divided 1/2 cup solid vegetable shortening. chilled 3/4 cup white sugar 1 cup butter. chopped. set aside. 3. Fill between layers with coconut preserves. Cut the dough into 15 equal-sized pieces. Fold 1/3 of the whites into the batter. and oil. set aside. Dissolve yeast in the water. Mix together 3/4 cup milk and 1 teaspoon vanilla. about 40 minutes. but do not grease. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface. Preheat oven to 325 degrees F (165 degrees C).9 inch pans with parchment paper. Set aside in a warm place to double in bulk. 4. divided 1 teaspoon vegetable oil 1 large onion. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. lightly beaten 1/2 cup vegetable oil 7 egg whites 1 teaspoon cream of tartar 1 cup white sugar 6 drops red food color 6 drops blue food coloring 1 (12 ounce) jar macapuno (coconut preserves) 1 cup evaporated milk. then quickly fold in remaining whites until no streaks remain. Bake in the preheated oven for 30 to 35 minutes. or until the center of cake bounces back when lightly tapped. then red and blue food coloring. diced 1 clove garlic. Gradually add sugar. or to taste 1 1/2 pounds shredded cooked chicken meat 1/4 cup soy sauce 2 teaspoons white sugar 1/2 cup diced green onion 1 pinch salt and black pepper to taste 1 teaspoon cornstarch. 5. gradually add sugar mixture.y y y y y y y y y y y y y y y 3/4 cup milk 1 teaspoon vanilla extract 1/2 cup corn syrup 7 egg yolks. Blend in corn syrup. softened 1 drop violet food coloring Directions 1. baking powder. then frost top and sides with butter icing. In a large glass or metal mixing bowl.
Cut the butter into 1/2-inch slices. Pour batter into ungreased tube pan. place the steamer on top of a large saucepan. bring the edges of the dough together at the top. cream of tartar 1/2 c. Pour egg yolk mix in a thin stream over egg whites. Strawberry short cakes 2 cups flour 3 Tbs. gently fold yolk mix into whites. flour 1/2 c. 2 teaspoons of sugar. Stir in the chicken. unsalted butter. Spread evenly. flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Remove from the oven. Serves 16. soy sauce. baking powder 1/4 tsp. 4. . about 5 minutes. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings. Working on a lightly greased work surface. and pour in water to several inches below the steamer. add egg yolks and next 3 ingredients. cook and stir the onion and garlic in the hot oil until translucent. Bake 375 degrees for 1 hour until it springs back. Cool completely. sugar 3 tsp. Place about 1 tablespoon of filling into the center of the dough ball. chilled 2/3 to 3/4 cup buttermilk filling: 2 pints fresh strawberries 2 Tbs. each baking soda and salt 6 Tbs. sugar 1/2 pint heavy cream. cut the butter into the dry ingredients until butter pieces are the size of lima beans. Beat 4 minutes at medium speed until stiff peaks. sugar Combine first 4 ingredients in small bowl. sugar 1 1/2 tsp. 5. cover the steamer. and pepper. add cornstarch to thicken. Invert the pan. Sift dry ingredients into a large bowl. place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer. separated 1/4 c. If the mixture is juicy. 3. and pinch and twist to seal in the filling. Grease a 9-inch ring mold (or an 8-inch cake pan). baking powder 1/2 tsp. add 1/2 cup sugar.2. Bring the water to a boil. Working in several batches. and let the buns steam over medium-low heat until puffy and the dough is springy. salt. Cut in the shortening until mixture looks like coarse meal. oil 1/4 c. Combine egg whites and cream of tartar in large bowl. Beat at high speed 5 minutes until smooth. solid all-vegetable shortening. Serve warm. about 15 minutes per batch. Vanilla chiffon cake 1 c. Spray a multi-layered bamboo steamer with cooking spray. vanilla 1/2 tsp. green onion. Beat until soft peaks form. water 1 tsp. for garnish Preheat to 450 degrees F. whipped 2 Tbs. 2 tablespoons at a time. chilled 2 Tbs. Make a well in center. salt 4 eggs. powdered sugar. With a pastry blender. Heat the vegetable oil in a skillet over medium heat.
Sprinkle powdered sugar lightly over the top. Carefully split it into two layers with a serrated knife. Put melted chocolate mixture in a large bowl. Fold in remaining 1 1/2 cups semi-sweet chocolate chips. Add eggs one at a time and beat after each addition. baked bottom side up. Bake at 325 degrees F. then invert from pan onto another wire rack. Add sugar and beat for about 5 minutes until smooth. and gradually add water. With the aid of another pan or baking sheet. lift the top shortcake portion and set it nearby. With mixer on low add flour mixture until blended. spread the lightly whipped cream on top of the berries.) Spoon the mashed berries with their juice over the biscuit bottom. With a lightly floured hand. With mixer on add vanilla. for 35 to 45 minutes. set shortcake ring on a serving plate. Remove to rack to cool 5 minutes. pat to one-inch thickness and pat into ring mold. vanilla 1/4 cup hot water 4 eggs Directions: Melt butter and 2 cups chocolate chips together. Cool before filling. stirring occasionally. In a small bowl mix flour and baking soda together. Store in refrigerator. Let both bowls of strawberries sit at least an additional 30 minutes. sprinkle with two tablespoons sugar and allow to sit at least 30 minutes. Serve immediately. Remove half the strawberries to another bowl and coarsely mash them with a pastry blender or fork. With the aid of the baking sheet.Slowly stir in the buttermilk with a fork until mixture forms a dough that leaves the sides of the bowl. set the shortcake ring half on top. Bake about 18 to 20 minutes or until golden. Filling: Slice berries in half. (The baking sheet bottom supports the shortcake ring and prevents it from breaking. When cool. Cool. then arrange the berry halves on top of the cream. Pour into a greased 10 inch round pan. Gently knead the dough on a lightly floured board about five to six times until the dough holds together (it should be soft). Orange Cup Cakes Recipe 2 cups self-rising flour Pinch of salt 8 tablespoons (1 stick) butter ½ cup sugar . Chocolate chip brownie cake Ingredients: 1/2 cup butter 3 1/2 cups semi-sweet chocolate chips 1 1/2 cups flour 1 tsp. baking soda 1 1/2 cups sugar 1 Tbs.
Gas mark 5) for about 20 minutes. baking powder and salt. drained Candied cherries First make the topping. one at a time. softened 1 cup sugar Grated rind of 1 small lemon 1 teaspoon vanilla extract 4 eggs 1 strip candied citron peel (optional) Sift together the flour. Rich Madeira Cake Recipe 2 cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt 16 tablespoons (2 sticks) butter. vanilla and milk and mix to a softish batter. Cream the butter with the sugar. then mix in the sugar and the orange or lemon rind. Fold the remaining flour mixture with vanilla and a little milk. Bake in a preheated moderately hot oven (190*C/375*F. Divide the batter between the paper cases Pineapple Upside-down Cake Recipe 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder 1/3 cup semolina or cream of wheat 8 tablespoons (1 stick) butter ½ cup sugar 3 eggs ½ teaspoon vanilla extract Little milk Topping 2 tablespoons butter 2 ½ tablespoons light brown sugar 1 small can pineapple rings. Sift the flour and salt into a bowl. Beat in the eggs. Beat the eggs one at a time. Add the egg. . adding a tablespoon of the flour mixture with each mixture.Finely grated rind of 1 small orange or lemon 1 egg beaten 1 teaspoon vanilla extract About 5 tablespoons milk Makes 16-18 Place the fluted paper cake cases in 16 to 18 bun tins (cup cake pans). warm or cold. lemon rind and vanilla until light and fluffy. Melt the butter with the sugar and pour it into an 18 cm/7 inch round cake pan. adding a tablespoon of flour with each egg. Cream the butter with the sugar until light and fluffy. Rub in the butter. Spread over the fruit in the pan. baking powder and semolina together. adding more milk if necessary. Invert onto a serving plate to serve. Arrange the pineapple rings on the bottom of the pan and place a cherry in the center of each ring. Fold in the remaining flour. Sift the flour.
Cool on a wire rack.Pour into a greased and lined 18 cm/7 inch round deep cake pan or a 1 kg/2 lb (9 X 5 X 3 inch) loaf pan. Bake in preheated moderately hot oven (190*C/375*F. Cool in the pan for 10 minutes. 2. Beat eggs in a small bowl with electric mixer until very thick and fluffy. cream. 1 separated 2 tablespoons fresh white breadcrumbs 2/3 cup light cream ½ teaspoon vanilla extract 2 teaspoons sifted confectioner sugar Grated nutmeg Makes 12 Roll out the dough and cut out 12 rounds with a fluted cutter. Add sugar gradually and beat very well after each addition. Custard Tarts Recipe ½ quantity pie pastry 2 eggs. Line a 15 x 10 x 1-inch with parchment paper and spray with cooking spray. Heat oven to 375 degrees. Gas Mark 3) for 1¾ to 2 hours or until a skewer inserted into the centre comes out clean. Use these to line 12 bun tins (tartlet or muffin tins) Beat the one egg white until frothy and brush over the insides of the pastry cases. Bake in a preheated moderate oven (160 C / 325 F. Gas mark 5) for 30 to 35 minutes or until the custard filling is set and the pastry is golden. vanilla and sugar and spoon into the pastry cases. Sprinkle with the breadcrumbs (this helps to prevent sogginess) Beat together the egg yolk. This will take about 5 minutes at high speed. Sponge Cake with Pastry Cream and Berries Recipe y y y y y Basic Jelly Roll Sponge Cake (recipe follows) Pastry Cream (recipe follows) Sliced Berries 1 cup 35% whipping cream 1 cup toasted sliced almonds Basic Jelly Roll Sponge Cake Recipe Ingredients: y y y y y y y 3 large eggs 1 cup sugar 5 tbsp water 1 tsp vanilla 1 cup sifted all purpose flour 1 tsp baking powder ¼ tsp salt How to Make the Jelly Roll Sponge Cake: 1. Turn mixer speed to low and beat in water and vanilla. . Sprinkle lightly with nutmeg. if using. whole egg. then turn out onto a wire rack to cool completely. Place the citron peel on top.
whisking all the while. scraping down the sides of the bowl often. 6. Turn the cake. 8. 5.3. and scrape into a bowl. 3. 10. Cover the surface of the cream with plastic wrap to prevent it from forming a skin. 6. 1. Beat on low speed until smooth. Sift measured flour. 9. bring 1 3/4 cups of the milk and the lemon zest to a boil. then spoon it lightly into a dry measuring cup and level it off with the back of a knife. Top with berries. Sift the flour before measuring. 11.Bake 12 to 15 minutes or until top springs back when touched lightly in the centre. 4. and continue to whisk until the mixture thickens. (The cream keeps for up to 3 days. Spread with pastry cream. pour it through a strainer onto the beaten yolks-sugar mixture. Pastry Cream Recipe Ingredients: y y y y y y 2 cups milk. 3. Meanwhile. Position cake horizontally and cut into three equal parts. Let cool. Loosen cake around the edges. In a medium mixing bowl. 123 tart shells 1 1/3 cups sifted flour 1/2 teaspoon salt 1/3 cup corn oil . whisking constantly. Spread with pastry cream. Whip the 35% with whipping attachment of electric mixture until soft peaks form. 7. When the milk mixture has come to a boil. combine the remaining 1/4 cup milk and the cornstarch. How to Assemble the Sponge Cake with Pastry Cream and Berries Cake: 1. Add sliced berries and sprinkle with toasted almonds. Set aside. Spread whipping cream on top layer. 5. stirring to dissolve the cornstarch. Place one third of the jelly roll cake on plate. baking powder and add to egg mixture. tightly and refrigerated. Add the vanilla.) Chill before serving. Strip the paper off the cake. 2. remove from the heat. 4. Place a clean tea towel over a large cake rack and invert the rack and towel on top of the cake. 2. Top with berries. 4. Return this mixture to the saucepan and whisk in the milk-cornstarch mixture. Place the second layer of jelly roll cake on top. whisk together the yolks and the sugar. 5. in a small bowl. Over medium heat. divided 2 strips lemon rind 3 tablespoons cornstarch 5 egg yolks 1/2 cup sugar 2 teaspoons vanilla How to Make the Pastry Cream. Place third layer of jelly roll on top of berries.. Pour into prepared pan and spread evenly with a rubber scraper. bring to a boil again. Refrigerate until ready to serve. towel and rack back over and carefully lift the pan off the cake. In a small saucepan over medium heat.
Cool. Press firmly into ball with hands.) until shells are golden brown. Prick and place on ungreased baking sheet. Makes 9 squares or circles. (Makes 4-inch squares or circles. or 15 triangles. Remove foil. or flute circles. or triangles 4-inches long on each side. (If slightly dry. Turn up sides of dough and foil. mix well. mixing thoroughly with a fork. Roll out dough to a 12-inch square. Bake in a-very hot oven (450°F. Flatten ball slightly and cover with waxed paper. mix in 1 to 2 tablespoons additional corn oil. to hold in place. Remove waxed paper. Sprinkle all water on top.) Place ball of dough on a piece of heavy duty aluminum foil about 15 inches long. Pinch corners. Mark off dough into desired shapes with edge of knife. CUSTARD CAKE Caramel: 1 cup granulated sugar Custard: 6 eggs 1 can condensed milk 1 cup fresh milk ¼ cup granulated sugar Cake: 1 teaspoon baking powder 1/4 cup milk mixed with 1/4 cup water (milk diluted in water) 1 teaspoon finely grated lemon (lemon rind) 6 egg yolks 1/2 cup granulated sugar . about 1-inch all around. Blend in corn oil.) Cut through dough and foil with scissors.2 tablespoon cold water How to make 1-2-3 Tart Shells Combine flour and salt in a mixing bowl. Fill shells as desired. 12 to 15 minutes.
12. 4. 2. Fold the cake mixture into the meringue until well blended 7. Preheat oven to 350 degrees Fahrenheit 9.3 Set aside.1 1/2 cups cake flour. 5. Serve chilled.2 Add the cream of tartar then continue to beat until texture becomes fluffy (about 3 to 4 minutes in high speed). Transfer to a serving tray then refrigerate for at least an hour.1. 1. 6. You may want to stir the sugar once in a while to make sure that everything is equally distributed within the area of the baking pan.2 Put-in a small amount of cake flour alternately with the milk diluted in water and mix well. Create the custard 2.3 Gradually add the sugar then continuously beat until meringue is shiny and firm. 8. 1 Heat a 9 x 13 baking pan in the stove top using medium heat 1. 5. Pour about 6 to 8 cups of hot water on a roasting pan (with rack) then place the cake pan on top of the rack. 11.2 Pour-in the granulated sugar and let stand until the sugar melts (or turns into caramel). Remove cake from the oven and allow the temperature to cool down. 2. Create the caramel 1. Pour the folded cake and meringue mixture over custard mixture in the baking pan. Create the cake 4. and sugar in a mixing bowl. share and enjoy!Please see video . Set aside 4.2 Stir the ingredients until everything is properly distributed 3. In a clean mixing bowl.1 Combine milk. 10. Pour the custard mixture on the baking pan with caramel.1. 3 Put-in the lemon rind then beat until texture is smooth. egg yolks. beat the egg yolks then gradually add the sugar. Create the meringue 5. Beat the egg whites using an electric mixer until texture becomes bubbly (use high speed). Do this procedure until the cake flour and milk diluted in water are completely used up. Place the roasting pan that contains the cake pan with all the mixtures in the oven and bake for about 60 minutes or until the toothpick test indicates that the cake is ready. Continue beating for about 2 minutes. 5. 4. 13. sifted Meringue: 6 egg whites 1/2 teaspoon cream of tartar 1/2 cup granulated sugar How to make Custard Cake 1. Set aside.
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.