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)

Continue reading

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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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