Philippines Recipe

BUTTER SPONGE CAKE

4 egg yolks
6 .oz castor sugar
5 .oz plain flour
4 egg whites
? teaspoon salt
4 tablespoons cool melted butter
1 teaspoon vanilla or other flavoring
Pre-heat oven to 350'F Mark 3

Grease a 9-inch sandwich tin and dust It lightly with flour Beat egg yolks. Then gradually add all but 2 tablespoons of that sifted sugar, beating until the mixture is thick and pale in color. Fold in the sifted flour very lightly. Beat egg whites and salt until soft peaks form. Add the remaining sugar and beat until stiff but not dry. Fold half of the egg whites into the cake mixture. Blend carefully. Then add remaining egg whites. Fold in the melted butter and flavoring. Turn into the prepared tin and bake for 30 um flutes or until the top is firm to the tough and the cake shrinks slightly from the sides of the tin. Cool in the tin for 5 minute then turn, right side up on to a cooling rack.

CINNAMON NUT COFFEE CAKE

1/2 recipe Rich Yeast dough
2 tablespoons butter, melted
1/4 cup sugar
1/2 cup teaspoon ground cinnamon
1/2 cup finely chopped toasted almonds
1 recipe Icing

Prepare Rich Yeast Dough. On lightly floured surface, roll the 34 recipe of dough to 12 x 12-inch square. Brush with melted butter. Sprinkle on sugar and cinnamon. Top with a layer of almonds. Without stretching dough, fold one side over to within 1/2 inch of opposite side. Press edges together. Place on greased baking sheet. Cover; let rise in warm place till almost double. Bake in 375º oven for 12-15 minutes or till golden brown. Cool. Frost with icing: Beat together 1 cup sifted powdered sugar, 1 teaspoon hot water, and 2 tablespoons butter.

CHOCOLATE CAKE

8 oz. butter or margarine
8 oz. soft brown sugar
6 oz. black treacle
4 eggs
8 oz. plain flour
2 oz. cocoa

Cream butter, sugar and treacle until soft and light. Add beaten eggs gradually, adding a little flour if the mixture shows signs of curdling. Fold in flour and cocoa, sifted together. Put into a greased and lined 8-inch cake tin and bake for about 1 'fl hours in a 350ºF oven. When quite cold, fill with Orange Cream Filling and ice with Chocolate Icing.

PILI GATEAUX

4 oz. butter
3 oz. light brown sugar
2 tablespoons thick honey
6 oz plain flour
2 eggs
4 tablespoons milk
1 teaspoon almond essence
FILLING:
3 oz. butter
1 4 tablespoons honey
4 oz. icing sugar
Flaked toasted pill nuts

Grease and line a 7-Inch round cake tin with greased paper. Cream butter, sugar and honey together until soft and light. Gradually beat in eggs, adding a spoonful of flour between each e Fold in sifted flour, then milk and almond essence. Turn into the prepared tin and bake for 45 minutes in a 350ºF overt.

Topping and filling: Cream butter well, add honey and sugar, and beat well together. Fill and cover the top of the cake and sprinkle liberally with the pili nuts.

CASHEW AND RAISIN CAKE

8 oz. plain flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
4 oz. butter
8 oz. castor sugar
1 teaspoon vanilla essence
3-4 tablespoons milk
4 egg whites

FILLING:

4 egg yolks
4 oz. castor sugar
2 oz. butter
2 oz. chopped cashew
2 oz. chopped raisins
3 tablespoons cherry

Grease two 8-inch sandwich tins and dust lightly with flour, Sift flour, salt, and baking powder. Cream butter, gradually add sugar and beat until light and fluffy. Stir in vanilla. Add flour alternately with milk, beating well between each addition. Fold in stiffly beaten egg whites. Put into the prepared tins and bake for 25 minutes in a 375ºF oven or until firm to the touch. Fill with Nut-Raisin Filling

BASIC YELLOW CAKE

1/2 cup butter
1 cup sugar
I teaspoon vanilla extract
2 eggs
2 cups enriched flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk

Cream together butter and sugar until light and fluffy. Blend in vanilla. Beat in eggs, one at a time. Stir together dry ingredients. Thoroughly blend flour mixture into creamed mixture alternately with milk, beginning and ending with flour. Pour into 2 greased and paper-lined 8-inch round cake pans. Bake in preheated 3500 oven 25-35 minutes or until cake tester inserted near center comes out clean. Cool 10 minutes before removing from pans. Cool completely before frosting. Frost with Chocolate Frosting.

BASIC CHIFFON CAKE

9 oz. plain flour
1 teaspoon salt
10 oz. castor sugar
1 tablespoon baking powder
1/4 pint corn oil
6 eggs
3/8 pint water
1 teaspoon grated lemon rind
2 teaspoons vanilla essence
1/2 teaspoon cream of tartar

Sift flour, salt, sugar and baking powder three times. Make a well in the center and add oil, egg yolks, water, lemon rind, and vanilla. Beat until very smooth. Beat egg whites and cream of tartar until stiff enough to stand in peaks. Then fold carefully into the cake mixture. Put into a lightly floured 10-inch tube pan and bake for 1 hour and 10 minutes in a 325ºoven. Invert the pan and let cool.

SUNFLOWER CAKE

2 oz. plain flour
6 oz. castor sugar
5 egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla essence
2 egg yolks
1/2teaspoon grated orange rind

Sift flour with 2 oz. sugar. Beat egg whites until frothy, sprinkle with salt and cream of tartar, and continue to beat until stiff enough to stand in peaks but not dry. Gradually beat in remaining sugar. Then fold in flour and sugar mixture, carefully sprinkling about 2 tablespoons at one time over the surface. Divide batter into 2 parts. Add vanilla to one part, and fold well beaten egg yolks and orange rind into the other. Put alternate spoonfuls into a lightly floured ring mould and bake for 45 minutes in a 325º oven. Ice with lemon or orange glace icing.

BANANA REFRIGERATOR CAKE

1 package (3 oz.) lemon gelatin
2 tablespoons dark brown sugar
1 cup boiling water
1/2 cup cold water
1 cup mashed banana
2 cups prepared dessert topping mix
9 slices pound cake about 4 1/2 x 3 inches

Dissolve lemon gelatin and brown sugar in boiling water. Stir In cold water. Chill until slightly thickened. Fold in mashed banana and 1 cup prepared dessert topping mix.Chill mixture until it piles in mounds when dropped from a spoon. Line bottom of 9 x 5 x 3-inch loaf pan with 3 slices of pound cake. Spoon half of thickened gelatin mixture into pan. Place another 3 slices of pound cake on top. Spoon in remaining thickened gelatin and top with remaining 3 slices of pound cake. Chili until firm. When ready to serve, unmold. Frost with remaining 1 cup prepared dessert topping mix.

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