Philippines Recipe

ORANGE CHOCOLATE ICING

1 oz. butter
6 oz. Icing sugar
1 oz. cocoa
1/2 teaspoon vanilla essence
a pinch of salt
3 tablespoons orange juice
2 tablespoons finely chopped candled orange peel

Cream butter until soft and fluffy. Sift sugar and cocoa together. Gradually stir in half the sugar and cocoa mixture. Then add vanilla and salt. Add remaining sugar mixture alternately with orange juice, beating until mixture is quite smooth. Add candled orange peel.

CREAM ICING

8 oz. icing sugar
2 tablespoons melted butter
1/2 teaspoon vanilla essence
about 1/4 pint double cream

Sift sugar, add melted butter and vanilla, and beat well. Gradually mix in enough cream to make a spreadable mixture.

BUTTERSCOTCH ICING

2 tablespoons unsalted butter
1/2 lb. castor sugar
2 dessertspoons milk
few drops of vanilla essence
1 oz. finely chopped nuts

Put butter into a pan and heat carefully until it just begins to brown. Then add sugar and stir till melted. Remove from heat, add milk and vanilla, and stir until smooth. Add nuts.

APPLE GINGER

2 tablespoons chopped preserved ginger
1/4 pint thick sieved apple sauce
1/4 pint double cream

Mix chopped ginger with apple sauce, and fold into stiffly whipped cream.

BASIC CUSTARD CREAM FILLING

6 oz. castor sugar 3/4 pint scalded milk
1 1/2 oz. cornflour 1 teaspoon vanilla essence
1/4 teaspoon salt 1 oz. butter
4 egg yolks

Mix sugar, cornflour and salt together and stir in lightly beaten egg yolks. Add enough hot milk to make a thin pasta Add this to remaining hot milk and cook in a double boiler tar 5 minutes, stirring all the time. Reduce heat and cook for 10 minutes or until mixture is thickened, stirring frequently. Remove from heat. Add vanilla and butter. Leave to cool.

Variations

CHOCOLATE CREAM FILLING: Heat 2 oz. plain chocolate with milk and when melted beat with a rotary beater until smooth Increase sugar to 8 oz.

BUTTERSCOTCH CREAM FILLING: Use 3 oz. light brown sugar instead of castor sugar.

COCONUT CREAM FILLING: Add 2 oz. desiccated coconut.

PINEAPPLE CREAM FILLING: Add 1/2 can crushed pineapple to the cooled filling, and add 1 teaspoon lemon juice instead Ct vanilla.

CREAM CUSTARD FILLING: Fold about 1/8 pint whipped cream into the cooled filling.

LEMON CREAM FILLING

6 oz. castor sugar
2 tablespoons cornflour
a pinch of salt
1 egg yolk
1/4 pint water
3 tablespoons lemon juice
1 teaspoon grated lemon rind
1/2 oz. butter

Put sugar, cornflour and salt on top of double boiler, add beaten egg yolk, water and lemon juice, and cook over boiling water for 5 minutes, stirring all the time. Reduce heat and cook for 10 minutes, or until mixture is thick, stirring frequently. Remove from heat, add grated lemon rind and butter, and leave to cool.

MOCHA ICING

2 tablespoons cocoa
1 teaspoon instant coffee
3 tablespoons hot water
1 oz. butter
8 oz. icing sugar

Put cocoa, coffee, water and butter together in a pan and stir over very low heat until smooth. Remove from heat and gradually beat in sifted sugar until smooth and a spreading consistency.

ORANGE ICING

1/2 oz. butter
1 tablespoon milk
10 oz. icing sugar
1 1/2 tablespoons orange juice
2 teaspoons grated orange rind

Warm butter and milk in saucepan over low heat until butter melts. Add sugar and stir until smooth. Beat in the orange juice and rind. Then leave to cool until thick enough to spread.

Variation

LEMON ICING: substitute lemon juice and rind for the orange juice and rind.

ORANGE CREAM FILLING

2 tablespoons cornflour
6 oz. castor sugar
2 egg yolks, lightly beaten
1 egg white, lightly beaten
1/4 pint orange juice
1/2 oz. butter
2 tablespoons grated orange rind

Put all ingredients except orange rind into a pan and stir over low heat until mixture thickens, about 5 minutes. Remove from heat, add orange rind and leave to cool.

CHOCOLATE ICING

2 oz. plain chocolate
1 can condensed milk
1 tablespoon water
Flavouring as desired

Put chocolate and condensed milk on top of double double and heat until mixture thickens and chocolate has melted. Add water and leave to cool. Add extra flavouring as desired.

CREAMY CHOCOLATE ICING

2 oz. plain chocolate
1/4 pint milk
12 oz. castor sugar
2 egg yolks
1 tablespoon butter
1 teaspoon vanilla essence

Put chocolate and milk into a pan and stir over low h until chocolate has melted. Mix sugar with beaten egg yolk add to the chocolate mixture and cook gently for 10 minutes stirring frequently. Add butter and vanilla, and leave und lukewarm. Then beat until thick enough to spread.

CHOCOLATE FROSTING

1/2 cup butter, softened
4 cups sifted confectioner's sugar
2 eggs, slightly beaten
4 squares (1 oz. each) unsweetened chocolate, melted
2 teaspoons vanilla extract
1/4 teaspoon salt

Cream butter, gradually add 1 cup of sugar. Add egg, chocolate, vanilla and salt; beat until smooth and creamy. Blend remaining sugar. If necessary refrigerate about 15 minutes until frosting reaches spreading consistency.

ORANGE CREAM FILLING

2 tablespoons cornflour
6 oz. castor sugar
2 egg yolks, lightly beaten
1 egg white, lightly beaten
1/4 pint orange juice
1/2 oz. butter
2 tablespoons grated orange rind

Put all ingredients except orange rind into a pan and stir over low heat until mixture thickens, about 5 minutes. Remove from heat, add orange rind and leave to cool.

ORANGE ICING

1/2 oz. butter
1 tablespoon milk
10 oz. icing sugar
1 1/2 tablespoons orange juice
2 tablespoons grated orange rind

Warm butter and milk in saucepan over low heat until butter melts. Add sugar and stir until smooth. Beat In the orange juice and rind. Then leave to cool until thick enough to spread.

CASHEW-RAISIN FILLING

2 egg yolks
2 oz. butter
6 oz. icing sugar
Chopped cashew
1/2 cup raisin
Sherry

Stir egg yolks on top of double boiler until thick. Add sugar and butter. Place over hot water and cook, stirring constantly until thick. Add cashew, raisins and sherry, and cook for I minute longer. Cool and spread between cake layers.

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