Saturday, May 26, 2012

Orange Chiffon Cake

Made this for a friend. Its a orange chiffon with whipped cream frosting.


4 Large Egg Yolks

15 g Sugar
50 ml Canola or Corn Oil

50 ml Freshly Squeezed Orange Juice
1 tsp Vanilla Extract
70 g Pastry Flour, sifted
Zest of 2 Oranges

80g Sugar
8 g Corn Flour/Starch
4 Large Egg Whites

( 7 inch tube pan or 6 inch round )


  • Preheat the oven to 325˚F.
  • Place the egg yolks and sugar in a large bowl, and beat well. Add oil, orange juice, and vanilla extract and stir to incorporate with a whisk. Add flour and orange zest; mix well, until the batter becomes sticky.
  • Make the meringue: Combine sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.

  • Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.

  • Pour batter into an ungreased tube pan. Bake for 50 to 55 minutes. When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour. Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.
  • Decorate with whipped frosting

Tuesday, May 22, 2012

Cookie Recipe ( The Flour Pot)

Made these first decorated cookies.  Recipe was from the Flour Pot Cookie Book.  Very nice and stable cookie. Does not spread out.


3 cups all purpose flour
1 tsp baking powder
2 sticks unsalted butter, room temp
1 cup sugar
1 large egg. room temp
1 tsp vanilla extract


  • Preheat oven to 350 degrees.
  • In a medium bowl, sift flour together with baking powder and set aside.  In an electric mixing bowl using paddle attachment cream butter and sugar until light and fluffy. This should take about 3 minutes. Add egg and vanilla and beat another minute or so.
  • Add flour mixture in two batches. Blend until dough begins to pull away from the sides of the bowl. Take the dough out of the mixer and place it on a piece of parchment paper.  Using your hands knead the dough for a minute.  Place the dough in a plastic bag and refrigerate for at least an hour.  This will make the dough easier to handle when you began to roll it out.  However if you must, you can roll the cookies immediately without refrigeration.
  • I rolled the cookies in a parchement paper so there is no need for added flour.  Roll the dough with a rolling pin until it is about 1/8 inch thick.  When they bake, these cookies will not really spread, so you can cut the dough out and place them pretty close to each other on a baking tray.
  • If you are creating cookie on a stick this is the time to place the lollipop sticks in your cookies.
  • Bake for 8 minutes or until the cookies begin to take on a golden color.  They will continue to cook when removed from the oven, so dont let them get too brown before taking them out.
  • These cookies also freeze very well.

Sunday, May 20, 2012

Baptism Cake

A special purple yam chiffon cake with macapuno and swiss meringue for my Baptism.

Graduation Cake

Made this for my friend's son graduation.  Top tier is a butter cake with lemon curd filling and bottom cake is a white almond cake with cherry filling.

The top jaguar theme is for his high school mascot and the lower red and yellow theme is for his College color. Hope my friend was happy with it...

Saturday, May 5, 2012

Purple Yam Chiffon Cake

The purple color is actually very beautiful.  Not grey like this pic :)

So far I think I have to say nothing beats a good ol chiffon cake.  All you need is slather it with some whipped cream and you can enjoy this piece of cake like a fluff of cloud.  This cake can also be dressed up for occasions but my kids prefer it just with cream.  This is also the first time I am exploring with the purple yam and Macapuno.  Macapuno is a concoction of coconut cut into strips and mixed with sugar syrup. I actually drained out the liquid and washed the coconut strips to get rid of the extra sugar.

I need to thank Corinne for posting this recipe. She has done such a great job with the chiffon.

Please hop on to this website for the recipe.