Category Archives: Cake Recipes

white forest cake

White Forest Cake

White Forest cake is a wonderful twist on a true classic, the Black Forest cake. Instead of dark chocolate cake, the White Forest Cake makes use of chiffon or the basic yellow cake. The cake can even be an angel cake or vanilla cake.

white forest cake

Chiffon Cake:
1 cup + 2 tablespoons sifted MAYA Cake Flour
1 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons sugar
1/4 cup vegetable oil
4 pieces egg yolks
6 tablespoons water
4 egg whites
¼ teaspoon cream of tartar
6 tablespoons sugar

Frosting:
1 cup all-purpose cream
½ cup sifted confectioners’ sugar
prepared syrup (1cup sugar + 1 cup water bring to a boil)
¼ cup brandy
drained halved cherries or cherry pie filling
shaved white chocolate

1. Preheat oven to 350ºF. Sift flour, baking powder, salt and sugar together in a bowl.

2. Make a well at the center, add oil and egg yolks. Blend and pour in water, mix until smooth. Set aside.

3. Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff but not dry. Fold in egg yolk mixture into the egg white mixture until thoroughly blended.

3. Pour onto 8 x 3 inch round pan. Bake for 40 to 45 minutes or until done. Invert to wire rack to cool.

4. Split the cake into 2 layers. Set aside.

5. Whip the chilled cream until stiff then add the sugar.

6. Place 1 cake layer on a platter. Brush with a mixture of syrup and brandy.

7. Spread halved cherries or cherry pie filling. Top with another cake layer and frost the cake all over with whipped cream.

8. Decorate with shaved white chocolate. Chill before serving.

Take note. The filling can also be macapuno, custard cream or whipped cream cheese. The cake can be an angel cake or vanilla cake. Serve.

Yield: one 8-inch cake

For more recipes, other culinary ideas and course schedule, log on towww.themayakitchen.com.

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Rhum-Cake

Rum Cake

Chef Patron Inez Vargas Javellana from the famous Vargas Kitchen dropped by The Maya Kitchen recently and shared delightful recipes for the Holidays. Aside from fruit cake, one can choose other alternatives like Rum Cake. A rum cake is a type of dessert cake which contains well, rum. Wikipedia says rum cakes are a traditional Christmas dessert, descended from the Christmas pudding introduced by English settlers. Traditionally, dried fruit is soaked in rum for three months, then added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as “black cake”, is similar to a fruitcake, with a lighter texture. It has been proven possible to become intoxicated from consumption of excessive amount of rum cake, some rum cakes such as Tortuga contain even more than five percent of certain grain alcohols.

Chef Javellana shares this Rhum Cake recipe which you can surely try during the Holidays.

1/2 cup pecans, halved
1 1/2 cups granulated white sugar
1/2 cup butter, softened
3 tablespoons + 1/2 cup canola oil, separated
1 3/4 cup MAYA All Purpose Flour
1/4 cup MAYA Cornstarch
4 teaspoons baking powder
1 teaspoon salt
1 cup vanilla pudding
3/4 cup whole milk
4 large eggs
3/4 cup Myer’s dark rum
1 tablespoon pure vanilla extract
For the rum syrup:
1/2 cup butter
1/2 cup water
3/4 cup granulated white sugar
1 teaspoon salt
1/2 cup dark rum
Special Equipment: One 10-15 cup Bunt pan

1,Preheat oven to 325 degrees. Grease and flour bunt pan, and drop halved pecans into the bottom of the pan. Set aside.

2. In the base of a mixer, cream the 1 1/2 cups granulated sugar and the 1/2 cup butter. Add the 3 tablespoons oil, flour, cornstarch, baking powder and salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding mix.

3. In a separate bowl, whisk together the eggs, milk, rum, vanilla extract and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth, thin and pour easily.

4. Pour into the prepared bunt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.

5. Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20 to 30 minutes.

6. While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine the butter, water, granulated sugar and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum (it will bubble).

7, Wash and dry the bunt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In the morning, invert the cake back onto a serving platter. Keeps covered for 1 week at room temperature.

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banana-bread

Banana Bread

One all-time favorite breakfast menu I love is eating fruits along with Banana bread and cottage cheese. One thing great about Banana bread is that it contains fiber and that’s what we all need to start a day. Why not have banana bread for breakfast. Baking Banana Bread is so easy even your teen-aged kids can do it. This was the first recipe my daughter baked. Try it

Ingredients:

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup butter
2 2/3 cups sugar
4 eggs
1 cup milk
1 tsp. vinegar
1 tsp. vanilla
2 cups mashed bananas (lacatan variety- You can even use super-riped bananas)

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Ube Pianono (Jelly Roll)

As young as nine years old, I got exposed to the bake shop my mom started. One of her best selling cakes is the Jelly roll. While vacationing in Manila as a teen , I found out that the Filipino version of jelly roll is called Pianono . The word “pianono” is derived from the Spanish Swiss roll cake Pionono. In fact, the cake was created in honor of Pope Pius IX; Pio Nono is Italian for Pope Pius IX.

In honour of this papal decree, Isla created a cake in 1897 that embodied the distinctive characteristics of Pius IX. The cylindrical base recalls his somewhat rounded personage, while the paper case in which it sits represents his white robes. A topping of toasted custard completes the likeness – this is the papal skullcap! To this day, it bears the name of this illustrious pope, for Pio Nono is Italian for Pius IX.

While I will share my mom’s jelly roll recipe some day, here is an equally yummy Jelly roll recipe called the “Ube Pianono” as shared by Maya Kitchen in honor of Independence day month

UBE PIANONO

Cake:

1 cup MAYA All Purpose Flour
1 ½ teaspoon baking powder
½ teaspoon salt
¼ cup sugar
½ teaspoon vanilla
¼ cup + 2 tablespoon milk
½ cup boiled, mashed and strained ube or ube jam
4 pieces egg yolks, slightly beaten
¼ cup corn oil
½ cup egg whites
½ teaspoon cream of tartar
¼ cup sugar
½ teaspoon violet food color (optional)

Ube Frosting:

1/3 cup butter
½ cup confectioners’ sugar
¼ cup milk
¼ teaspoon violet food color
1/3 – ½ cup prepared homemade jam or store bought ube jam

Procedure:

1. Preheat oven to 375°F/191°C. Grease and line with wax paper a jelly roll pan.

2. Sift flour, baking powder, salt and sugar into a bowl. Set aside. Mix together vanilla, milk and ube until smooth.

3. Add egg yolks and corn oil. Stir until well-blended.

4. Add this mixture to the sifted ingredients. Mix until smooth.

5. Beat egg whites with cream of tartar until soft peaks stage, then gradually beat continuously until stiff but not dry.

6. Fold in the ube mixture. Add food color if desired.

7. Pour into prepared pans. Bake in the oven for 25 to 30 minutes.

8. Loosen the sides of the cake. Invert cake on sugar dusted brown paper and roll tightly while hot. Cool completely.

Prepare Ube Frosting:

1. Cream the butter until soft and fluffy.

2. Add sugar alternately with milk and beat continuously until smooth.

3. Tint mixture with violet food color and beat in some ube filling for a more flavorful frosting.

To Assemble Pianono:

Unroll cooled cake. Spread ube frosting onto the cake and roll again.

NOTE: This can be made into layer cakes. Use 9-inch pans instead of jelly roll pan.

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Calamansi Con Leche Cupcake

A few days ago, I received cupcakes as a birthday present. I really love cupcakes. First of all, I can handle the small portions. Secondly , I love the variety of flavors and its versatility in baking them. Third, it is an inexpensive gift idea and grant people a few bites of indulgence, even when money is tight. I am sure you have tasted a lot of cupcake varieties like Red Velvet, Vanilla, Chocolate, Lemon, Banana. June being the month of our independence is also the time to think Filipino. Why not transform the western cupcake into truly Pinoy creation like using our native ingredients?

The Calamansi Con Leche is one tasty. inexpensive, easy-to-make cup cake that you can bake with your child.

calamansi con leche cupcake

Here is a recipe shared by the Maya Kitchen

1 ½ cups MAYA All Purpose Flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter
1 cup sugar
2pcs. eggs
3-4 tablespoons calamansi juice
½ cup buttermilk (½ cup fresh milk + 1 ½ teaspoons calamansi or lemon)

Dulce de Leche:

½ cup condensed milk
1 cup evaporated Milk
1pc. egg yolk
1 tablespoon MAYA Cornstarch
½ teaspoon vanilla
1 tablespoon butter

Cream Frosting:

¾ cup all purpose cream
½ cup cooked dulce de leche
drops of green food color

Procedure:

Preheat oven to 350°F / 177°C. Line 3 oz. muffin tins with paper cups.

1. In a bowl, mix together flour, baking powder and salt. Set aside.

2. In a mixer bowl, cream butter and sugar until fluffy then add in eggs one at a time.

3. Mix in the flour mixture alternately with calamansi and butter milk. Continue mixing until smooth.

4. Fill each prepared muffin tins with batter until ¾ full and bake for 15-20 minutes or until done. Cool and set aside.

Prepare Dulce de Leche:

In a sauce pan combine the first 4 ingredients. Mix until cornstarch is dissolved then cook over medium heat until thick while stirring constantly. Remove from heat. Stir in butter and vanilla. Cool.
Prepare Cream Frosting: Whip cream until it doubles in volume. Fold in dulce de leche until well combined and tint mixture as desired. Set aside.

To assemble:

Spread some prepared cream frosting on top of the cupcakes and finish it off by piping the remaining dulce de leche on top of the cream frosting for added flavor. Serve.

Yield: 12 pieces/ 1 dozen

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.

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Chicken Inasal

Chef Myrna Segismundo talked recently at the Maya Kitchen about what she observes here in the country and in travels around the world. Adobo received a lot of back and forth reactions between her and the audience. This chef not only loves Filipino food but has a profound respect for the cuisine. Chef Myrna Segismundo of Restaurant 9501 shared some recipes for all of you. And let us start off with CHicken Inasal.

Chicken Inasal

(Serves 4)

350 grams Boneless chicken breast (skinless), cut into 1 x 1 x ¼ inch pieces

4 cloves Garlic, minced

½ tsp Black peppercorns, cracked

Juice from 1 lemon or lime

¼ cup Vinegar (palm, cane or white)

2 tbsp Annatto water

12 pcs. Skewers/barbecue sticks

Sinamak vinegar


PROCEDURE:

In a bowl, combine chicken meat, garlic, pepper, lemon juice, vinegar, annatto water and salt. Cover and marinate chicken overnight.
Remove chicken from the marinade. Thread in skewers. Cook marinade for basting the chicken during cooking. Set aside.

Grill skewered chicken over hot coals until all sides are cooked, basting occasionally with the cooked marinade. Serve warm with sinamak vinegar.


For more information, log on to www.themayakitchen.com or e-mail [email protected]

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Special Mamon (Filipino Yellow Sponge Cake)

mamonOne of mom’s specialties in her Sally’s Bake Shop was Special Mamon or what Americans commonly call as Yellow Sponge Cake. Customers raved about the creamy and soft texture of mom’s Special Mamon. My sister shared this Mamon recipe which reminds me of Goldilock’s special mamon recipe. According to my sister, this is Minna Picache Cruz’s Special Mamon recipe and a friend of Sylvia Reynoso-Gala. I hope you like it.

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How to bake Queso de bola Cheesecake

Indeed what is Christmas or New Year in the Philippines without Queso de bola (Edam)? Our Spanish colonizers probably brought the festive ball of cheese hundreds of years ago but the cheese is originally from Holland. My friend who married a Dutch claims that the brand “Marca Piña” manufactures this round ball exclusively for the Philippine market. In fact, this Edam cheese tastes inferior compared to the premium Edam cheese she brought over from Holland.

marca pina queso de bola

There are many ways one can do with the Queso de bola. Of course you can eat it and even prepare a Cheese dip. But what about a Queso de bola Cheesecake? Restaurants are offering it now but I always take pride in baking my own. I innovated my Blueberry Cheesecake to come out with my own version. You can definitely innovate your own Cheesecake recipe.

quezo de bola cheesecake

I have tasted quite a few Queso de bola Cheesecakes. My daughters tell me that they do not want it salty and resisted the thought of having such a Cheesecake. With their views in mind, I made sure that my Queso de bola Cheesecake won’t turn out salty and that it should still taste like a regular Cheesecake.

Before baking, it is important to determine what you are looking for in a Queso de bola Cheesecake. If you want a more “Queso de bola” taste, increase the amount of cheese which I will indicate below.

Here is my recipe.

Crust
1 3/4 cup Graham Crackers Crumbs
1/4 cup walnuts, chopped
1/2 tsp. Cinnamon
1/2 cup melted butter

Filling

ingredients for cheesecake

3 eggs
2 packages (8 oz size) Cream Cheese
3/4 cup Sugar
2 teaspoon vanilla extract
1 1/2 cups grated “Marca Piña” Queso de bola ( Variation: Increase to 2 cups grated Queso de Bola for a more “queso de bola”taste)

1 1/2 cup sour cream ( Variation: reduce to 1 cup if using 2 cups grated Queso de Bola)

(If you can’t find sour cream: substitute with 1/2 cup evaporated milk plus 1/2 cup water. Add 1 tablespoon calamansi juice or vinegar. Let stand until curdled)

Procedure

1. Mix all crust ingredients together.

graham crust

2. Press the mixture into bottom and side of 9-inch spring form pan. Set Aside. Chill until ready to use.

3. Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. (I prefer the beater though)

cream cheese

4. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the Queso de bola and beat on medium speed for around 5 minutes.

mix cream cheese and queso de bola

5. Add the sugar, beat for 4 minutes more. Add the vanilla, beating after each addition.

6. Add the eggs, one at a time, beating for one minute after each addition.

7. Blend in sour cream and beat until well mixed.

8. Pour into crust. (I chose not to place the batter in one pan because I wanted it thinner. However you can choose to place all the batter in one spring pan)

pour into pans

9. Bake at 325 F for 1 and a half hour.

IMPORTANT: To prevent dryness , use the banyo maria. Place the pans in a larger pan containing an inch of water, the result of which is bake-steaming the cheesecake batter.

10. Turn off the heat of the oven. Leave the oven door open about an inch to allow the cake to cool in the oven.

11. Let stand for another hour in the oven. This gentle cooling helps prevent the cheesecake surface from cracking.

12. Remove from oven. When cool, cover the pan with aluminum foil. Chill 4 to 5 hours.

13 . Top with grated Queso de bola on the top before removing from the pan (Optional)

Topping the Cheesecake with grated Queso de bola is optional. I thought the addition will make it look like a festive “Queso de Bola” Cheesecake.

top with queso de bola

The verdict. Everyone from our cook , my husband and two daughters loved it. They could not wait for tonight’s New Year’s Eve dinner. We ate it for breakfast along with Coffee. My girls said “tastes just like Cheesecake” but without the saltiness of the “Queso de bola”.

Remember , if you want to use this recipe, decide on the final taste of the Cheesecake. Innovate. If you want a more “Queso de bola” taste, increase the amount of cheese as indicated in the recipe.

Enjoy.

quezo de bola cheesecake

Photo: “queso de bola” by chotda, c/o Flickr. Some Rights Reserved

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Delightful Chayote Cake

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.


Ingredients:

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

Directions

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

INGREDIENTS

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

DIRECTIONS

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: allrecipes.com

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

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