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CAKES

MANGO CREPE DESSERT

2 eggs 
1½ cups White King Hotcake Mix
1 ⅓ cups water
1/4 cup margarine, melted
1 can (201/2 oz. ) mango halves, reserve syrup
2 tablespoons cornstarch
1 tablespoon brandy
2 egg whites
2 tablespoons sugar

Beat eggs until foamy. Add magic mix, water and melted margarine; beat well until smooth. Heat griddle or pan. Pour enough batter (about ⅓ cups) in pan and brown both sides. Set aside. Chop mango halves (reserve 2 slices for garnishing). Add water to reserved syrup to make 1¼ cups.
Put cornstarch in a saucepan, add syrup-water mixture little by little; blend well and simmer over low heat until thick and
smooth. Remove from heat. Set aside 4 tablespoons sauce for topping.Fold in chopped mangoes to remaining sauce and add brandy.Line a small cookie sheet with aluminum foil.
Arrange crepes one on top of the other with 2 tablespoons sauce in between each layer. Beat the 2 egg whites until soft peaks form. Add sugar and continue beating until stiff. Coat sides of crepes thickly with meringue and lightly brown In a preheated oven at 300°F for 20-30 minutes. Decorate top with mango slices or mango scoops and brush over with reserved mango sauce.

DOUBLE CHOCOLATE ÉCLAIRS

½ cup butter or margarine 
1 cup boiling water
1 cup all-purpose flour
¼ teaspoon salt
4 eggs
1 recipe Chocolate Custard
Filling
1 recipe Chocolate Glaze

Melt the butter in boiling water. Add flour and salt all once; stir vigorously. Cook and stir till mixture forms a ball that doesn’t separate. Remove from heat; cool slightly. Add eggs, o at a time, beating well after ea addition. Pipe dough thru a pastry tube or paper cone, making 4 x 3/4-inch strips, on a baking sheet. Bake in 450º for 15 minutes, then in 325º oven for 25 minutes. Cool completely on rack. Cut off tops éclairs; remove soft centers. Just before serving, fill each Chocolate Glaze.

Chocolate Custard Filling:

Combine 1 cup sugar, 2 table spoons all-purpose flour,
2 tablespoons cornstarch, and ½ teaspoon salt. Gradually stir in
3 cups of milk and 2 1-ounce squares unsweetened chocolate, a up. Cook and stir till bubbly; cook and stir 2-3 minutes longer. a moderate amount of hot mixture into 2 slightly beaten egg yolks; return to hot mixture. Cook and stir just till mixture boils.

Add 1 tablespoon vanilla; cool. Beat smooth. Whip ½ cup whipping cream to soft peaks.

COFFEE CREAM ROLL

8 oz. biscuit crumbs 
4 OZ. icing sugar
2 oz. ground almonds
scant ¼ pint hot black coffee
½ teaspoon vanilla essence
Butter cream filling
6 oz. caster sugar
5 tablespoons water
4 oz. butter
1-2 teaspoons rum
Cream filling
¼ pint double cream
1 3 oz. icing sugar
1-2 teaspoons rum

Put biscuit crumbs into a bowl with sifted sugar and ground almonds. Make a well in the centre add coffee and vanilla and mix to a soft dough. Sift a little extra sugar Onto a large sheet of grease proof paper. Roll out the mixture onto the paper to a rectangle shape about 9 by 12 inches.Spread evenly with the filling, then holding the paper with both hands, gently roll into a Swiss roll shape. Keep in the paper and refrigerate until firm.

Butter Cream Filling: Put sugar and water into a pan and stir over low heat until sugar has dissolved. Boil for 5 minutes. Remove from heat and cool. Beat butter until creamy. Gradually add the cold syrup beating well between each addition. Add rum to taste. Cream Filling Beat cream until stiff. Then gradually add sifted sugar and rum.

CHOCOLATE LAYER CAKE

4 oz butter 
grated rind of 1 orange
grated rind of 1 lemon
8 oz castor sugar
4 eggs
8 oz plain flour
1 teaspoon cream of tartar
1 teaspoon bicarbonate of soda
1½ oz cornflour
4-5 tablespoons milk
Chocolate filling and icing
Pre-heat oven to 350ºF Mark 3

Grease and line an 8-inch round cake tin with greased paper. Beat butter until soft and creamy. Add grated orange and lemon rind and sugar, and beat well together. Beat in egg yolks one at a time, adding 1 spoonful of flour with each. Sift rest of flour cream of tartar, bicarbonate of soda and cornflour together. Then add gradually to the creamed mixture alternately with the milk. Beat egg whites until frothy and fold lightly into mixture. Put into the prepared tin and bake for 1¼ -1½ hours, or until it is firs to the touch. Leave to cool a little In the tin before turning out on a cooling rack. Cut into three or four layers, spread with chocolate filling. Re-assemble the cake end cover the top with Chocolate Icing.

6 oz. peanut butter 
1 teaspoon lemon juice 
¼ teaspoon salt raisins. 
1 small can condensed milk
4 oz. chopped raisins

Mix peanut butter, lemon juice and salt together. Gradually stir in condensed milk. Then add the raisins. Drop in teaspoons onto greased baking sheets, and bake for 10 minutes in a 375º oven.

DEVIL’S FOOD CAKE

2 oz. butter 
8 oz. castor sugar
2 eggs
6 oz. plain flour
4 tablespoons sour milk
6 tablespoons strong black coffee
2 oz. plain chocolate
1 teaspoon bicarbonate of soda
1 teaspoon vanilla essence

Grease and line 2 8-9 inch sandwich tins with greased paper. Cream butter and sugar until light and frothy. Beat in eggs gradually. Add sifted flour alternately with sour milk, finishing with flour. Boil coffee, pour onto melted chocolate and add bicarbonate of soda. Cool, then add to cake mixture. Add vanilla. Put into the prepared tins and bake for 25 minutes.
Icing: Put egg white, water, sugar and cream of tartar into a bowl and whisk over hot water until the mixture stands In peaks. Add vanilla. Use for the filling and icing, end dribble the melted chocolate on the top.

CUPCAKES

8 oz. plain flour 
½ teaspoon salt
2 teaspoons baking
powder
4 oz. butter
8 oz. castor sugar
2 eggs
Milk
1 teaspoon vanilla essence
Pre-heat oven to 375°F Mark 4

Line 24 deep patty tins with paper liners or grease tins and sprinkle them lightly with flour. Sift flour, salt and baking powder together. Cream butter, add sugar and beat until light and fluffy. Beat in eggs one at a time. Add flour mixture alternately with milk, beating well after each addition and making a fairly soft consistency. Stir in vanilla. Put into the prepared tins and bake for about 20 minutes. When cool, sprinkle with icing sugar or cast with glaze icing.

Click here to read some kinds of spices and their synonyms in Tagalog translations.

Click here to read some foods, fruits and vegetables in Tagalog and Cebuano dialect.

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