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Delightful Chayote Cake

Aug 13

Let me share recipes tested in our Sally’s Bake Shop. Our family bake shop, Sally’s Home Bake Shop, had always been the home of the company’s White King Test Kitchen’s nutritionists in the 1970’s during their visits to Cebu. I was a teenager then when they would test and bake in our kitchen and I was always around to assist them.

If you have kids who don’t like to eat their vegetables, introducing chayote (which is a type of squash) as a dessert item without telling them what it is might dispel their misgivings about becoming vegetarians.


1/2 cup water

1/4 cup sugar

1/4 tsp salt

1 medium chayote, peeled and sliced thinly

1 tbsp lemon or calamansi juice

4 tbsps powdered milk (or 1/4 cup)

1 cup sugar

2-1/4 cups cake flour

3/4 tsp salt

3 tsps Baking Powder

1/3 cup salad oil

1-1/2 tsp vanilla extract

2 egg whites

2 egg yolks


1. Grease or line two 9-inch layer pans or a 13″ x 9″ x 2″ pan.

2. Combine water, sugar, and salt in a saucepan. Let boil.

3. Add chayote and cook until tender.

4. Remove from heat and add lemon juice.

5. Drain the cooked chayote, reserving syrup.

6. Dilute powdered milk in chayote juice and add enough water to make 1 cup. Set aside.

7. Pre-heat i oven to 350 degrees Fahrenheit.

8. Sift together flour, sugar, baking powder, and salt.

9. Add oil, half of the mild solution, and vanilla. Mix until well-blended.
10. Add remaining milk and egg yolks. Beat one minute.

11. Beat egg whites until fluffy. Add remaining 1/4 cup sugar gradually. Continuing beating until stiff.

12. Fold in beaten egg whites. Pour into prepared pan. Top with cooked chayote.

13. Bake for 35 minutes or until done.

14. Cool on racks.

15. Frost with fluffy white frosting. (See below)

How to Prepare White Frosting


* 1 cup white sugar
* 1/3 cup water
* 1/4 teaspoon cream of tartar
* 2 egg whites
* 1 teaspoon vanilla extract


1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

Source of white frosting:

Credit to Sonia de la Cruz
Immaculate Conception College
Davao City, Philippines

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One comment

  1. Angelica /

    tnx for this recipie.i am only 11 yrs.old and i’m searching for a food/recipie that is un-common for our project.I’m grade 6 only in INFANT JESUS LEARNING ACADEMY.tnx again.

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