L.A.-BOUND PINEAPPLE CHIFFON CAKE

Please note cake flour is used and liquid is variable (start with 2/3 cup first) as not all flour are created equal. My Aunt Edith who resides in LA specially requested for this chiffon cake. Also you only invert the cakes after it comes out from the oven when you bake in tube or tall baking pans.

Ingredients:
1 cup egg whites (about 7)
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar, divided into 2 portions is separate bowls
2 1/4 cups Swans-Down Cake Flour
3 teaspoons double-acting baking powder
1 teaspoon salt
1/2 cup corn oil
drained/reserved juice from a 20 0z can of crushed pineapple plus water to equal 3/4 cup
5 egg yolks

Preheat oven to 325 F. In a medium bowl, mix cake flour, 3/4 cup sugar, baking powder and salt, aerate using low speed of electic mixer. Add oil, egg yolks and pineapple juice. Beat until smooth. Set aside.
In a large mixing bowl, beat the egg whites and cream of tartar together until large bubbles disappear. Slowly add remaining 3/4 cup sugar and continue beating until very stiff peaks form. Pour egg yolk mixture over beaten egg whites, folding with rubber spatula making sure it is well blended from the bottom.
Pour into a 10-inch ungreased tube pan and bake for 60 to 75 minutes or until top springs back when lightly touched. Immediately invert and cool. Remove cake from pan. Frost with Pineapple topping.

Pineapple Topping:
2 cups whipping cream
little sugar to sweeten cream
1 (20 oz) can crushed pineapple, well drained
Whip the whipping cream and sugar in a cold bowl. Fold in the crushed pineapple and use to top or frost the Pineapple Chiffon Cake.

Notes:
Betty Crocker begged for this recipe in the 40s from an insurance car salesman named Harry Baker who made this light as angel food cake and rich as a butter cake famous in the LA area. At first Mr. Baker didn’t want to give the recipe but Betty Crocker kept on pleading in one radio show and the rest is history. The chiffon cake was then considered the cake discovery of the century.

Variations:
Maple-Nut chiffon cake. Substitute ¾ cup packed brown sugar in the egg yolk mixture. Substitute cold water for the pineapple juice and add 2 teaspoons maple flavoring. Fold in 1 cup very finely chopped nuts.

Orange chiffon cake. Substitute cold water for the pineapple juice . Add 2 tablespoons grated orange zest.

WAZZUP-7UP CAKE

Wash it down with, of course, icy 7-up!

Ingredients:
3 sticks (1 1/2 cups) butter or margarine
2 ¾ cups sugar
Zest of 1 small lime
2 tablespoons honey
5 pcs large eggs
1 teaspoon vanilla extract
3 cups all purpose flour
1 ½ tsps baking powder
1 can 7 - UP

Preheat oven to 325 F. Grease and flour a non-stick bundt pan. Aerate all purpose flour and baking powder using low speed of mixer; set aside. Rub lime zest into sugar; set aside.

Cream butter, sugar and honey until light. Add eggs one at a time, beating well. Stir in vanilla extract. Alternately beat in flour mixture with 7- up, ending with flour mixture. Pour into prepared pan. Bake for 75 to 90 minutes or until toothpick inserted in center of cake comes out clean (some few crumbs will be just perfect) and cake is golden brown. Allow cake to cool on rack for about 20 minutes, then invert to serving dish. Cool completely before slicing. Slice then serve with banana pudding and yes, 7 UP.

DIVA DIVINE BROWNIES

Philippine Embassy's CONGEN's (Consul General) daughter couldn't resist these superyummy squares. Don't worry about cracks in baked brownies; brush top with sugar syrup or warm thinned Karo light syrup and pack coarsely chopped cashew nuts on top.

Ingredients:
1 12 oz pkg (2 cups) good quality semi-sweet chocolate chips
1 tablespoon vanilla extract
1 stick (1/2 cup) butter or margarine
1 1/3 cups white sugar
1/4 cup water
4 large eggs
1 1/2 cups all purpose flour, divided
1 teaspoon baking soda
1 cup coarsely chopped cashew nuts or walnuts
1 cup white chocolate chips

Preheat oven to 350F. Grease-line-grease again 9 x 13 pan; set aside.

Transfer semi-sweet chocolate chips in a large mixing bowl and add vanilla. In a saucepan, bring to just boil: butter, sugar and water. Pour over semi-sweet chocolate chips and stir until smooth. Add eggs, one at a time. Stir in flour (reserve about 2 tablespoons to dredge cashew nuts and white chocolate chips) and baking soda. Fold in dredged white chocolate chips and cashew nuts. Spread into prepared pan.

Bake 30 to 35 minutes or until brownies are slightly firm to touch. Transfer to rack and cool completely in pan. Spread sugar glaze and pack with coarsely chopped nuts. Cut into squares. About 24 good size brownies. Just absolutely divine!

PUMPKIN PIE CAKE

You can make your own pumpkin pie spice (combine and mix well 1 tablespoon cinnamon powder, 1 tablespoon ground ginger and 1/2 tablespoon nutmeg).

Ingredients:
1 can (16 oz) solid pack pumpkin or 2 cups
1 cup sugar
1/4 cup packed light brown sugar
4 teaspoons pumpkin pie spice
3 large eggs
1 tall can evaporated milk, undiluted
1 box yellow cake mix
1 cup coarsely chopped walnuts or toasted pumpkin seeds
2 sticks (1 cup) butter or margarine, melted

Preheat oven to 350 F. Spray 13 x 9 x 2 baking dish with cooking oil spray.

In a large mixing bowl and using a whisk, combine pumpkin, sugars, pumpkin pie spice, eggs, and evaporated milk. Pour into prepared pan. Sprinkle cake mix evenly over pumpkin mixture. Top with walnuts or toasted pumpkin seeds. Using spoon, drizzle with melted butter. Bake for 50 to 60 minutes or until golden. You must cool completely before slicing/serving.

(MELT-IN-THE-MOUTH) BUTTERY ALMOND COOKIES

I always crave for these Chinese Almond Cookies, but I want it a bit lighter. So i made few changes in the basic Chinese Almond Cookies and made some "diva" effects (light, melt-in-the-mouth sensation and bit sweeter).

Ingredients:
2 sticks (1 cup) butter, softened
1/2 cup lard or shortening
1 1/2 cups confectioners' sugar or powdered sugar
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon almond extract
1/2 cup almond slices, ground
2 cups flour
Almond halves or slices

Preheat oven to 350 F. Lightly spray with cooking oil spray, line with wax paper and lightly spray again 2 large cookie sheets; set aside.

Cream butter and add the sugar in thirds (1/2 cup each addition). Beat in large egg. Mix together almond extract, baking powder and baking soda and add to cookie mixture. Add ground almonds and then add lastly the flour. With a mini scooper, drop balls of cookie dough on prepared cookie sheets two inches apart. Top with almond halves or slices, pressing on cookie dough lightly to flatten a bit. Bake for 15 minutes (watch closely) or just until cookies are nicely golden. Cool slightly, then transfer to cooling racks. Store in cookie jar or serve.
Yields 3 to 4 dozen cookies

ALMOND CRISPS

Barquillos is for Iloilo as Almond Crisps is for the US of A. I still prefer our own barquillos with scoops of ice cream, but this is my second choice. Easy to fix and yummy! And when you have more guests coming, you can easily double the recipe and divide between 2 large rectangular pans.

Ingredients:
1 stick (1/2 cup) butter, softened
1/2 cup white sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all purpose flour
2 tablespoons liquid coffee creamer or milk
about 1 cup sliced almonds
1/4 cup roasted sesame seeds

Preheat oven to 350 F.

In a large mixing bowl, cream butter, sugar, salt and extracts until light and fluffy. Mix in flour and liquid coffee creamer, beating until just blended. Transfer cookie dough onto the back of an ungreased large rectangular baking pan. Spread the dough thinly (clean off spatula in side of mixing bowl and occasionally dip large spatula in hot water when dough tends to be too sticky to spread). Sprinkle with sliced almonds and sesame seeds, pressing them lightly to stick to the dough. Bake for about 15 to 18 minutes or until just the edges turn golden and center still on the pale side and not brown. Remove pan from the oven and using pizza cutter, trim off the edges, then cut into diamond shapes. Bake further in the oven for about 5 minutes or until nicely browned. While hot, transfer to a cooling rack and let cool completely. Serve with your favorite ice cream.

BUTTERSCOTCH BARS

Think holidays...these are great "gifts from the kitchen". Biscocho Haus in Iloilo sells bars like these by the millions each year. Convert this recipe into a Food for the Gods by substituting cashew nuts with chopped walnuts and adding 1 cup chopped dates.

Ingredients:
2 sticks (1 cup) butter, softened
1 1/2 cups packed light brown sugar
1 tablespoon molasses
1 teaspoon brandy
1 teaspoon vanilla extract
2 large eggs
2 cups all purpose (or bread) flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped cashew nuts

Preheat oven to 325 F. Spray with cooking oil spray a 7 x 11 or 8 x12 or 9 x 13 baking pan, line with aluminum foil and spray again with cooking oil spray. Set aside.

In a small bowl, combine flour, baking powder, baking soda and salt together. Set aside.
Cream butter, brown sugar, molasses, brandy and vanilla until well-mixed. Add eggs, one at a time, beating until well combined. Stir in flour mixture and fold in cashew nuts. Spread in the prepared pan and bake for 30 to 40 minutes or until top is firm and browned. Cool completely. Cut into bars or squares and wrap with cellophane.

SUPERMOIST PINEAPPLE LEMON CAKE

So summer-perfect light cake for everyone to enjoy on a hot, hot day!

Ingredients:
1 (18.25 ounce) package Super Moist lemon cake mix (I use Betty Crocker)
1/3 cup corn oil or applesauce
3 large eggs
1 (12 fl oz) can 7-Up
1 (20 ox) can crushed pineapple with juice, divided
1 (3.5 oz) package instant vanilla pudding mix
1 (8 oz) package frozen whipped topping, thawed
maraschino cherries for garnish

DIRECTIONS
Preheat oven to 350 F. Lightly spray bottom of 13 x 9 glass baking pan with cooking oil spray; set aside.

Prepare cake mix as directed, except substitute 7 Up for the water. Pour into prepared pan and bake for about 30 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely.

Set aside about 1/3 cup of crushed pineapple and dump remainder, juice included, in a mixing bowl. Mix in instant pudding and stir until the mix has dissolved and the pineapple thickens. Fold in thawed whipped topping. Spread pineapple-pudding mixture over cooled cake. Decorate with crushed pineapple and maraschino cherries.

(Note: If cake is made in two 9-inch cakes, then use the pineapple-pudding mixture between the layers and on the top. Don't frost the sides.)
Serves 12

INDIVIDUAL PINEAPPLE UPSIDE DOWN CAKES

Ingredients:
1/2 stick (1/4 cup) butter, melted
1/2 cup packed light brown sugar
1 tablespoon reserved pineapple juice
1/3 cup sliced almonds
1 can (20 oz) sliced pineapple, drained with juice reserve
1 package yellow cake mix
1/3 cup vegetable oil
3 large eggs
1 1/3 cups diluted pineapple juice (reserve pineapple juice plus enough water)

Preheat oven to 350 F. Spray 10 jumbo muffin holes with cooking oil spray; set aside.
Stir in brown sugar and 1 tablespoon pineapple juice with melted butter. Divide brown sugar syrup among 10 muffin holes. Sprinkle almonds on top of brown sugar syrup. Place a pineapple slice in each cup, pressing down to fit in muffin holes.

In a large mixing bowl, beat together cake mix, oil, eggs and pineapple juice using electric mixer until well combined. Spoon cake batter into prepared muffin cups, about 1/2 cup batter per muffin hole.

Bake for about 30 minutes or until a toothpick inserted in center of cake comes out clean. Cool in rack for about 5 minutes. Loosen sides of cakes and invert onto wax paper. Cool completely. Serve with a scoop of vanilla ice cream with caramel topping and garnish with almond slices. Yield: 10 servings

MY MOIST ORANGE CAKE

No fancy ingredients here and yet this cake is extremely moist. For a delightful thanksgiving centerpiece cake, substitute raisins with craisins or sweetened dried cranberries for cake and garnish iced cake with well-drained canned mandarin orange wedges and craisins. And for easy cake removal, line your layer pans with Reynolds® Parchment Paper

CAKE:
1 box yellow cake mix (I always use Duncan Hines)
1/2 cup vegetable oil or corn oil
4 large eggs
1 cup pureed mandarin orange (see below)
1/2 cup raisins

CREAM CHEESE FROSTING:
1 package (8 oz) cream cheese, softened
1 stick (1/2 cup) butter, softened
3 cups powdered or confectioners's sugar, sifted
2 tablespoons pureed mandarin orange

PUREED MANDARIN ORANGE:
1 can (11 oz) mandarin orange, with juice
freshly squeezed juice of 1 lime

Preheat oven to 350 F. Grease (or lightly spray with cooking oil) and line bottom of two 9-inch round baking pans with Reynolds® Parchment Paper; set aside.

Using food processor or blender, puree mandarin orange (with juice) and lime juice and measure 1 cup pureed mandarin orange for the cake.

Place cake mix, oil, eggs, 1 cup pureed mandarin orange in a large mixing bowl. Beat using electric mixer, start with low speed and increase to medium speed to blend well. Fold in raisins. Divide cake batter into prepared pans and bake at 350 F. Check cake for doneness after 30 minutes (cake is done when it is golden brown and wooden skewer inserted in center of cake comes out clean). Let cool completely before frosting.

Prepare the frosting. In a large mixing bowl, blend together cream cheese and butter using an electric mixer. Add powdered sugar, a little at a time, blending well on low speed. Then slowly mix in pureed mandarin orange and blend until smooth and fluffy. Fill and frost cake and garnish with mandarin orange wedges and raisins.

HELLO BAKERS!

Too often we hear I can't bake a chiffon cake...too difficult...I'd rather use a yellow cake mix, add oil, eggs, water and voila...CAKE IS BORN. So what makes baking from scratch difficult...my guess is you just don't care much about baking than most those that were born to bake or that choose to bake. There is definitely nothing wrong with starting with a cake mix. Most of my good cakes come from opening a box of cake mix. But then all the other cake ingredients that get combined to form a smooth and nice cake batter spells the difference between a good cake or a FLOP. I enjoy doing cakes...and I didn't say I don't bake breads, biscuits, cookies, etc. So we start with cakes and enjoy some more culinary adventures...tweaking some classics, dressing up ordinary bland baked products....and yes, doing savory yummy treats as well. So welcome to my blog...and let's do it together....i make some...you share some...and the world will be a better place to live in...just kidding! Let's bake!