Sylvannas From Sally’s Bake Shop

sally's bakeshopI grew up smelling the sweet aroma of freshly baked cakes and bread as early as 9 years old. I practically grew up baking. My mom started a bakeshop when I was around 8 years old. She named it Sally’s Home Bake Shop after her nickname.

Her inspiration came after watching a movie. She noticed that a lot of moviegoers bought “kutsinta” or “puto”. She started with two product lines only. Then one day as a nine year old girl, I find myself being asked to help around the bakeshop.

I will share a few of her baking recipes. Take note that some of these recipes are quite old-fashioned,dating back to the early sixties. Who knows you might want to try out a few?

Here is a recipe for Sylvannas for the experienced baker. This is not the short-cut method of making sylvannas that one sees online. The recipe is made up of 2 parts: the Cookie and the butter-cream icing.

The Cookie Ingredients

2 cups eggwhites
2 teaspoons cream of tartar
2 cups granulated sugar
1 cup cashew nuts or walnuts
1 cup cake flour
1 Tablespoon Vanilla
Grease Cookie sheet and sprinkle with flour.

To make the sylvannas Cookie

1. Beat egg whites until stiff.

2. Add sugar a little at a time until smooth.

3. Add the cream of tartar.

4. Fold in the cashew nuts.

To arrange the cookie mixture on the cookie sheet

1. Get a tablespoonful scoop of the eggwhite mixture. Try to make them uniform in sizes with an oval shape. Set around 2 inches apart from each other.

2. Bake at 375 degrees until light brown. Cool.

Yields: 150 pcs

Sylvannas Butter-cream Icing

1. Boil into a syrup by mixing 1 cup sugar and 1/2 cups water. Let’s call this Mix A. Set aside.

2. Beat 7 egg yolks. Set Aside.

3. Soften a bar of refrigerated margarine and 1/2 bar of Butter (Anchor). Cream them together.

4. Add Mix A from number 1 then add the eggyolks one by one until smooth. Set Aside.

To assemble

2 cups of Crushed Lady Fingers or
Butter-cream Icing

1. Spread cream mixture on a piece of cookie.

2. Sprinkle with chopped nuts and top with another piece of sylvannas.

3. Cover the entire surface of the sylvannas with more butter-cream mixture.

4. Roll the surface area with crushed Lady Fingers.

5. Chill for 30 minutes.

7 thoughts on “Sylvannas From Sally’s Bake Shop

  1. Luisa

    hi! thank you for this! when you say “a bar of margarine” thats 420g? 🙂

  2. millie

    where does the 1 cup of cake flour go?

  3. Grace

    Yeah, where will you put the cake flour?

    Graces last blog post..Nicole strolling in Trinoma

  4. KRIS

    Thanks for sharing this.. i would be more good if you put video on how to make this..that will make sounds more easier on us..tnx

  5. gen

    its incomplete…where does cake flour go? will it go after the cream of tartar? cn you pls.answer the question…thanks..

  6. elvie alcazar

    video on how to make this sylvanna would be more appreciated. thanks and best regards. I like this page a lot!!!!

  7. mira

    how abt. the cake flour..thanks….

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