BUTTER CAKE CHOCOLATE CAKE

Ingredients: Ingredients:
5 c All Purpose Flour 4 c All Purpose Flour
3 pcs. Eggs 1 c choco powder
2 c refined sugar 3 pcs. Eggs
1 bar butter 2 c refined sugar
1 ½ c evap milk 1 bar butter
1 T baking powder 1 ½ c evap milk
¼ t baking soda 1 T baking powder
Grated cheese for toppings ¼ t baking soda

PROCEDURE:
1. Whisk together APF, baking powder, baking soda set aside.
2. Cream butter and sugar then add one egg at a time
3. Alternately add flour mixture with milk beginning and ending
with the flour avoid over mixing.
4. Pour into lined baking pan/loaf pan.
5. Bake for about one hour at 150°c.
YIELD: 3 loaf pan
PROCEDURE:
1. Whisk together APF, choco powder, baking powder, baking
soda set aside.
2. Cream butter and sugar then add one egg at a time
3. Alternately add flour mixture with milk beginning and ending
with the flour avoid over mixing.
4. Pour into lined baking pan/loaf pan.
5. Bake for about one hour at 150°c.
YIELD: 3 loaf pan
CARROT CAKE BANANA CAKE

Ingredients: Ingredients:
½ c butter ½ c butter
½ c brown sugar ½ c sugar refined
½ c refined sugar ½ c brown sugar
2 pcs. Eggs 2 pcs. Eggs
2 c APF 2 ½ c APF
2 T baking powder 1 T baking powder
¼ c evap milk ¼ c milk
¼ t refined salt ½ t lemon juice
1 ½ c grated carrot ¼ c grated cheese
1/8 c pineapple crushed 2 c mashed banana
Toppings: 1 t baking soda
¼ c cheese 1/8 c nuts (chopped)
¼ c raisins
¼ c peanuts Procedure:
1. Whisk together APF, baking powder set aside
PROCEDURE: 2. Cream butter and sugar, add one egg at a time
1. whisk flour and baking powder. 3. Alternately add flour mixture with the milk. Avoid over mixing
2. Cream butter, gradually add sugar 4. Fold in the mashed banana
3. Add one egg at a time 5. Pour into lined loaf pan; top with nuts
4. Alternately add flour and milk 6. Bake at 170°c for I hour
5. Add the pineapple crushed carrot, raisins and peanuts.
6. Pour into lined loaf pan top with cheese
7. Bake at 150°c at 60 mns. YIELD: 2 loaf pan

YIELD: 2 loaf pan

BUTTER POUND CAKE PINEAPPLE CHIFFON

Ingredients: Ingredients:
2 ½ c APF 2 ½ c cake flour
4 pcs. Eggs ¾ c refined sugar
1 bar butter 8 pcs egg yolk
1 T baking powder 8 pcs. Egg whites
½ c milk diluted 1 t cream of tartar
1 ½ c white sugar 1 T baking powder
½ c glazed fruit 1/3 c oil
¾ c pineapple juice
Procedure: ¾ c sugar refined
1. Whisk together APF, baking powder
2. Cream butter and sugar, then add egg one at a time Procedure:
3. Alternately add flour mixture with the milk beginning and 1. whisk cake flour, baking powder and ¾ c refined sugar
ending with the flour. Avoid over mixing 2. Make a well at the center. Put oil, egg yolks, juice. Mix in
4. Pour into lined baking pan circular motion from the center of the bowl
5. Bake for I hour at 170°c 3. Beat egg whites until thick peak gradually add ¾ c refined sugar
4. Pour half of the meringue over the batter mixture and cut and
fold on the center half and cut and fold
YIELD: (1) 8’’x3’’ round pan 5. Pour on lined baking pan
6. Bake for 45 mns. at 350°F

Yield: (1) 10x3 round pan/ 8x13 rectangular pan

SWISS ROLL SPONGE CAKE WITH SWISS BUTTER CREAM
Ingredients: Ingredients:
For sponge cake For sponge cake
8 pcs. egg yolks 8 pcs. egg yolks
¼ c refined sugar ¼ c refined sugar
1 ½ c cake flour 1 ½ c cake flour
1 ½ T baking powder 1 ½ T baking powder
¼ c pineapple juice ¼ c pineapple juice
[or ¼ c water + 1 t lemon juice] [or ¼ c water + 1 t lemon juice]
8 pcs egg whites 8 pcs egg whites
½ c refined sugar ½ c refined sugar
1 t cream of tartar 1 t cream of tartar
Filling Swiss butter cream
1/3 c butter 2 bar butter (dice)
1 ½ c powdered sugar 200g refined sugar
1 T egg whites 4 pcs. Egg whites
1 t rhum 1 t vanilla
1 t vanilla Procedure:
Procedure: Sponge cake
Sponge cake 1. Beat egg yolks until frothy then add ¼ c sugar set aside
1. Beat egg yolks until frothy then add ¼ c sugar set aside 2. Whisk cake flour and baking powder
2. Whisk cake flour and baking powder 3. Combine egg whites with cream of tartar
3. Combine egg whites with cream of tartar 4. Beat egg whites until thick peak gradually add ½ c sugar until
4. Beat egg whites until thick peak gradually add ½ c sugar until stiff.
stiff. 5. On a low speed, add the egg yolk. Alternately add the flour with
5. On a low speed, add the egg yolk. Alternately add the flour with the juice beginning and ending with the flour.
the juice beginning and ending with the flour. 6. Pour on well greased lined jelly roll pan. Drop once
6. Pour on well greased lined jelly roll pan. Drop once 7. Bake at 150°C for 20 mns.
7. Bake at 150°C for 20 mns. 8. Invert on a cheese cloth/ wax paper dust with powdered sugar
8. Invert on a cheese cloth/ wax paper dust with powdered sugar Swiss butter cream
Filling 1. Stir sugar in egg whites
1. Cream butter and powdered sugar 2. Beat into double boiler until stiff
2. Add egg whites, vanilla and rhum 3. Remove from steam. Reduce to low speed to cool down. Add
3. Chill before filling the butter one at a time
YIELD: 1 full roll 4. Continue beating to smoothen.
PANDESAL SPANISH BREAD

Ingredients: Ingredients:
1 T shortening
1 c warm water Dough
1 T sugar refined 1 T yeast
2 ½ T yeast ¼ c warm water
1 T salt ½ c milk
5 c bread flour ½ c melted butter
1 c boiling water 1/3 c sugar
2 eggs
Procedure: 1 t salt
1. Combine shortening, sugar, salt and boiling water in a large 5 c APF
bowl.
2. Cool to lukewarm add the warm water and sprinkle in the yeast Filling
stir well blended ¾ c bread crumbs
3. Let stand for 5 mns. add the flour gradually turn on a light ½ c brown sugar
floured board 1 T APF
4. Knead until smooth and brush with shortening. Cover and let ½ t baking powder
rise in a warm place until double in bulk 1 t vanilla
5. Punch down and turn on a lightly floured board. Divide and cut ½ c skimmed milk
into ovals
6. Roll in bread crumbs. Place on a greased cookie sheet. Cover let Procedure:
rise in warm place. Dissolve yeast in warm water. In a bowl combine milk, butter, sugar,
7. Bake for 15 mns. at 425°F eggs and salt blend well. Then add the yeast and enough flour to make
moderately stiff dough. Transferred dough to a floured surface, knead
until smooth, elastic. Double in bulk. Punch down and divide into
portion. Combine all ingredients for the filling. Roll out each dough into
small rectangle brush with butter then spread some of the filling. Roll up
as in jelly roll. Place on a greased baking sheet. Sprinkle with more of
the filling. Let it rise for an hour. Then bake at 375°F for 20 mns.
ENSAYMADA SOFT ROLL

Ingredients: Ingredients:
1/3 c warm water-for the yeast
1 ½ T yeast 1 c milk- diluted
1 T sugar 20g yeast
1 c warm water 600g bread flour + 25g for dusting
8 pcs. Egg yolks Sugar
1 c sugar 20g- for the yeast
½ c milk 40g- for the flour
1 t salt 1 pc. Egg
1 c melted butter 10g salt
7 c APF Shortening
Melted butter for brushing 30g butter
Sugar for dusting 30g lard
Grated cheese for topping
Procedure:
Procedure: Dissolve yeast and sugar to water let stand to raisin. Dissolve salt into
Dissolve yeast and sugar in half of the water. In a bowl combine milk. Lightly beaten the egg. Whisk together flour and sugar. Make a
remaining water, egg yolk, sugar, milk, salt, melted butter and half of well. Put the egg, milk and the raisin yeast. Stir from the center of the
the flour. Stir in yeast, mix until dough leaves sides of the bowl. Transfer bowl. Knead with the remaining flour for dusting. Alternately add the
dough until smooth and elastic. Put dough in a greased bowl cover and shortening. Knead until smooth and elastic. Rest into greased bowl until
let rise until doubled. Brush the muffin pans with butter set aside. doubled. Punch down, divide into 175g each. Place into well greased
Divide dough into balls weighing 30g each. Roll out each portion very loaf pan. Let rise for 30 minutes. Slash the top before baking at 375°F
thinly into a rectangle. Brush with butter and roll as in a jelly roll. Hold for 45 minutes.
one of the rolled dough between your thumb and 2 fingers. Tuck in the
end under, put rolled ensaymada on muffin pan. Do the same for the
rest of the dough and let rise until light. Brush top with melted butter.
Bake at 375°F until golden brown. Remove in pan. Brush top with
butter. Dust with sugar and sprinkle with grated cheese.
PAN DE COCO

Ingredients:
Dough
1/3 c warm water-for the yeast
1 c milk- diluted
20g yeast
600g bread flour + 25g for dusting
Sugar
20g- for the yeast
40g- for the flour
1 pc. Egg
10g salt
Shortening
30g butter
30g lard
Filling
1 pc coconut (grated)
½ kg brown sugar

Procedure:
Dissolve yeast and sugar to water let stand to raisin. Dissolve salt into
milk. Lightly beaten the egg. Whisk together flour and sugar. Make a
well. Put the egg, milk and the raisin yeast. Stir from the center of the
bowl. Knead with the remaining flour for dusting. Alternately add the
shortening. Knead until smooth and elastic. Rest into greased bowl until
doubled. Punch down, divide into balls. Combine all ingredients for the
filling and toss in low fire for a while. Flatten to fill. Place into greased
baking sheet. Let rise for 30 minutes. Bake at 375°F for 45 minutes.