Pianono

Pianono

Ingredients:

• 6 eggs separated
• 6 tbsp sugar
• 6 tbsp cake flour, sifted
• 1/3 tsp cream of tartar
• caster or superfine sugar for dusting
• margarine

Cooking Instructions

1. Preheat oven at 375°F.
2. Beat the egg whites with an electric hand mixer.
3. Slowly add the sugar one tbsp at a time beating well after each addition.
4. Beat the egg yolks and add them to the egg whites at a slow speed.
5. Fold in the flour one tablespoon at a time.
6. Pour the mixture gently into the prepared jelly roll pan, lined with wax paper.
7. Bake in the oven for about 15 minutes or until the center of the cake is slightly springy.
8. Remove from oven and let the cake cool.
9. On a work surface sprinkle the wax paper evenly with caster sugar.
10. Turn the pan onto the sugared wax paper, then carefully remove the tin.
11. Remove the wax paper from the cake.
12. Spread the margarine over the cake, sprinkle with sugar over the margarine.
13. With the longest side facing you, roll up the cake away from you.
14. Dust it with sugar and slice crosswise.

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Cassava Cake

Cassava Cake

• 2 packs grated cassava 1 can coconut milk
• 1/2 can evaporated milk
• 2 raw eggs
• 3 tbsp butter, melted
• 6 tbsp cheese, grated
• 1 cup sugar
• 1/2 cup condensed milk

Toppings:

• 1 can coconut milk
• 2 tbsp flour
• 2 tbsp sugar
• 1/2 cup condensed milk
• 1 egg yolk, beaten
• 2 tbsp cheese, grated

Cooking Instructions:

1. Combine all ingredients grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, eggs and coconut milk in a mixing bowl and mix thoroughly.
2. Grease the baking tray with butter then pour-in the mixture.
3. Then put-in the baking tray in pre heated oven for 175 C and bake for 1 hour.
4. Prepare the topping: In a low heated saucepan combine all the ingredients for topping the coconut milk , condensed milk, sugar and flour. Mix thoroughly.
5. While constantly stirring add the cheese then cook until syrup is slightly thick .
6. Put small amount of syrup to the beaten yolk, stir and the stir back yolk mixture to simmering syrup.
7. Then pour the topping over the Cassava Cake and spread evenly.
8. Broil the Cassava cake until colour turns light brown. Watch it carefully.
9. Garnish with grated cheese and serve.

source:  lutong pangpamilya

Custard Cake

Custard Cake

Ingredients:
For the caramel:
1 cup sugar
1/2 c water

For the custard:
3 egg yolks
1 can condensed milk
1 can evaporated milk

For the cake
5 egg yolks
2 1/4 c cake flour
3/4 c sugar
1 tbsp baking powder
3/4 c of water with any flavoring, mocha or orange juice (I used vanilla)

For the meringue
8 egg whites
1/2 tsp cream of tartar
1/2 c sugar

Procedure:
Pre-heat oven to 350 degrees F.

In a heavy sauce pan, combine sugar  and water. Do not stir.  On medium heat, caramelize sugar  until it turns golden brown.  Immediately pour it over a 9 inch baking pan. Set aside.

For the custard: Mix all ingredient together.  Stir lightly using a whisk.  Strain and pour it over to the caramelized pan. Set aside.

For the cake:
Sift together all the dry ingredients.  Beat the eggs and gradually add the dry ingredients and the flavored water.  Set aside.

For the meringue:  Using a stand mixer , beat the eggs whites until fluffy and add cream of tartar and continue to beat until soft peaks begin to form.  Gradually add sugar and continue beating until it becomes stiff.

Fold the cake mixture into meringue mixture, until it is well blended.  Make sure to eliminate any bubbles in the process.

Slowly pour into the pan.  Bake in a baine marie for about an hour or until firm.  Let it cool.  Run a knife around the pan and turn it upside down. - See more at: http://www.skiptomalou.net/2011/12/nana-mings-classic-custard-cake.html#sthash.XUK1HE2l.dpuf

Custard Cake

For the caramel:
1 cup sugar
1/2 c water

For the custard:
3 egg yolks
1 can condensed milk
1 can evaporated milk

For the cake
5 egg yolks
2 1/4 c cake flour
3/4 c sugar
1 tbsp baking powder
3/4 c of water with any flavoring, mocha or orange juice (I used vanilla)

For the meringue
8 egg whites
1/2 tsp cream of tartar
1/2 c sugar


Cooking Instructions:

Pre-heat oven to 350 degrees F.

In a heavy sauce pan, combine sugar  and water. Do not stir.  On medium heat, caramelize sugar  until it turns golden brown.  Immediately pour it over a 9 inch baking pan. Set aside.

For the custard: Mix all ingredient together.  Stir lightly using a whisk.  Strain and pour it over to the caramelized pan. Set aside.

For the cake:
Sift together all the dry ingredients.  Beat the eggs and gradually add the dry ingredients and the flavored water.  Set aside.

For the meringue:  Using a stand mixer , beat the eggs whites until fluffy and add cream of tartar and continue to beat until soft peaks begin to form.  Gradually add sugar and continue beating until it becomes stiff.

Fold the cake mixture into meringue mixture, until it is well blended.  Make sure to eliminate any bubbles in the process.

Slowly pour into the pan.  Bake in a baine marie for about an hour or until firm.  Let it cool.  Run a knife around the pan and turn it upside down.

source : skip to malou

Cassava Cake

Cassava Cake

• 2 packs grated cassava (about 2 lbs total weight)
• 2 cans coconut milk (4 cups)
• ½ (12 oz.) can evaporated milk
• 3 pieces egg
• ¼ cup butter, melted
• 8 tablespoons cheddar cheese, grated
• 1 cup condensed milk
• 16 tablespoons granulated white sugar
• 2 tablespoons flour

Cooking Instructions:

1. Make the batter by combining the grated cassava, butter, ½ cup condensed milk, ½ cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.
2. Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together).
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.Remove from the oven and set aside.
5. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
6. Pour-in the condensed milk then mix thoroughly.
7. Add 2 tablespoons cheddar cheese while stirring constantly.
8. Pour 2 cups of coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
11. Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake.
12. Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
13. Garnish with extra grated cheese on top. Serve. Share and enjoy!

source : panlasang Pinoy

Caramel Cake with Caramelized Butter Frosting

Caramel Cake with Caramelized Butter Frosting


Caramel Cake


155 g  [scant 2/3 cup] unsalted butter - softened at room temperature
1 1/4 cups granulated sugar
1/2 tsp fine salt
2 eggs - room temperature
1/2 tsp vanilla extract
2 cups plain flour
1/2 tsp baking powder
1 cup milk - room temperature
1/3 cup caramel syrup (recipe below)

1. Preheat oven to 180°C/fan 160°C/350°F/gas mark 4. Grease a deep 9-inch/23cm round cake pan.
2. Sift flour, baking powder, and salt together. Set aside.
3. With an electric mixer, cream or beat the butter and sugar until light and fluffy.
4. Add eggs one at a time making sure to mix well after each addition.
5. Add vanilla extract. Mix well.
6. Using a spatula or wooden spoon, fold one third of the flour mixture into the butter mixture.
7. When incorporated, add half of the milk a little at a time.
8. Add another third of the flour then add half of the milk and finish with the last third of the flour mixture.
9. Pour the batter in the greased cake pan.
10. Bake for about 45 minutes or until a skewer inserted in the middle comes out clean.
11. Cool completely before icing it. Cake will keep for three days at room temperature.

Caramel Syrup

2 cups granulated sugar
1/2 cup water
1 cup water - for stopping caramelization process

1. In a small stainless steel saucepan with tall sides, mix water and sugar. Brush down any stray sugar crystals with wet pastry brush.
2. Bring to boil in high heat. Cook until smoking slightly and the colour becomes dark amber.
3. Very carefully pour in one cup water. Caramel will jump and splutter about. Be careful!
4. Stir over medium heat until it has reduced slightly and feels sticky between two fingers. (Obviously wait for it to cool in a spoon before touching it.)
5. Remove from heat and cool completely. Syrup may be stored in jars.

Caramelized Butter Frosting

3/4 cup unsalted butter - softened
260 g  [2 cups] icing sugar (confectioner's) - sifted
5 Tbsp double cream
2 tsp vanilla extract
1 Tbsp caramel syrup
sea salt to taste

1. Cook butter in a saucepan until brown (about 5 minutes). Strain through a fine mesh sieve and set aside to cool.
2. Beat melted butter in a bowl while adding icing sugar a little at a time.
3. Add double cream and caramel syrup. Add salt to taste.

source : desarapen

Pandan Chiffon Cake

Pandan Chiffon Cake

(recipe suitable for two 9" by 2 1/2" round pans, or one 10" by 3" round pan)
{A}
2 1/4 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup white sugar
{B}
1/2 cup corn/canola oil
7 egg yolks, from large eggs, at room temperature
2/3 cup water, coconut juice or coconut milk (your choice)
1 teaspoon pandan paste **
{C}
7 eggwhites
1/2 teaspoon cream of tartar
{D}
3/4 cup white sugar
**You can replace this with 1 teaspoon clear pandan extract plus 1/2 teaspoon green gel paste

Cooking Instructions:

1.  Preheat oven to 175 degrees Celsius.  Line bottom of baking pan/s with parchment paper.  Do not grease.
2.  In a large bowl, combine {A} well.  Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3.  In a separate bowl, beat {C} on high speed until frothy.  Gradually add in the sugar in {D} and beat until stiff peaks are formed.  Gradually and gently fold in egg whites into egg yolk mixture.  Pour batter into baking pan.  If using two 9" pans, divide the batter equally.
4.  Bake for about 55 minutes or until top springs back when lightly touched.  Invert pan into wire rack immediately and cool completely.
5. To release cake from, carefully run a think knife around sides of pan, then invert.  For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting.

source : pinoyinoz