UBE SWISS ROLL CAKE

Ube Swiss Roll Cake

Ingredients:

 

For the base:

1/4 cup (33 grams) whole wheat pastry flour

2-1/2 tbsp cornstarch

4 large eggs, at room temperature

1 large egg yolk

1/2 cup sugar + 1 tbsp sugar

1 tsp vanilla

1/4 tsp cream of tartar

icing sugar for dusting

Instructions for making the base:

1. Preheat oven to 450 degrees F.
2. Using a half-sheet pan (17-1/4 x 12-1/4) coat with non stick spray then place a baking liner paper on the pan. Spray with baking spray and a bit of flour.
3. Separate 2 eggs, and place the yolks in a mixer stand bowl and the whites in another bowl and set aside.
4. To the yolks add the two whole eggs, 1/2 c sugar and one more egg yolk. Beat this at high speed for 5 minutes. Add vanilla and mix in at medium speed. 
5. You need the mixing bowl again so place the yolk mixture into another bowl. Clean the original mixer bowl really well as any fat left in the bowl will affect the beating of the egg whites.
6. In a small bowl, whisk the flour and the cornstarch.
7. Sift half the flour mixture over the egg yolk mixture. Fold it in very gently. Repeat with the remaining half of the flour.
8. In the large, cleaned stand mixer bowl add the egg whites. Using the whisk attachment beat the whites on medium speed until they are foamy. Add the cream of tartar. Increase the speed to medium high and beat until the whites form soft peaks. Add 1 tbsp sugar and beat until stiff peaks form when whisk attachment is lifted. Fold the whites into the yolk mixture. 
9. Pour the batter onto the baking sheet and smooth with an offset spatula. 
10. Bake for 7-8 minutes until golden brown.
11. Immediately loosen the sides of the cake from the sides of the pan. Gently slide the liner and cake out of the pan and on to a work surface. Sift the icing sugar over the cake. While hot, roll the cake from the short end making sure you include the liner as you roll. 
12. Set the cake on a wire rack to cool for 45 minutes.

Purple Yam Mixture For Filling:

• 1-1/2 cups purple sweet potatoes, peeled cut and half cooked
• 3 tbsp butter
• 1/3 cup icing sugar
• 2 tbsp cream cheese
• 1/2 c whipping cream

>Instructions Using food processor with the steel blade attached, add all the ingredients. Process until smooth. Refrigerate for 30 minutes.

Putting it all together:

1. Unroll the cake and carefully detach the cake form the liner and them lay it back on the liner again.
2. Spread the sweet potato mixture evenly over the cake leaving 1/2 inch of no icing on one short end. Starting at the other end, tightly and firmly roll the cake. Place on a serving plate with seam side down. Refrigerate or freeze for at least an hour before serving.

 

 Recipe source: UBE SWISS ROLL CAKE

Egg Pie Recipe

Egg Pie Recipe

Ingredients:

Crust:

• 2 cups all-purpose flour
• 3 Tbsp sugar
• ½ tsp salt
• ¾ cup unsalted butter, cut into cubes and softened
• ¼ cup cold water

Filling:

• 1 cup evaporated milk
• 4 large eggs and another 1 large egg with white and yolk separated
• 1 tsp vanilla extract
• 1 tsp fresh kalamansi or lemon juice
• 1 can condensed milk (14oz)

Cooking Instructions:

For the crust:

1. In a mixing bowl, combine flour, sugar and salt. Mix well. Add butter and mix thoroughly with other ingredients using a pastry mixer.
2. Gradually add the cold water to the mixture. Continue mixing until all the ingredients are well combined.
3. Gather and shape the dough into a large ball. Refrigerate for at least 30 minutes.
4. On a clean flat surface sprinkled with flour, flatten the dough using a rolling pin into about ½ centimeter thick and wide enough to cover a 9″ pie pan/dish (I broke my pie dish so I just use a regular round baking pan).
5. Arrange and press the flattened dough on the baking pan or pie dish. Use kitchen shears to trim the dough to about a half-inch overhang. Save the scraps. You can use those to bulk up thin areas of the crust when you’re fluting the edges.
6. Crimp the edges either with a fork or by pinching around the edge with your fingers. I did the latter. Keep the dough in the refrigerator while making the filling.

For the filling:

1. Heat the evaporated milk in the microwave oven for 1 minute.
2. In a large mixing bowl, combine and whisk the 4 eggs and the separated egg yolk. Gradually add the condensed while whisking. Add the vanilla extract and lemon juice, and  continue whisking until all ingredients are well combined.
3. Add the evaporated milk and mix well with other ingredients.
4. Using an electric mixer, beat the egg white until it forms soft peaks.
5. Fold the beaten egg white into the mixture. (The beaten egg white will give the top of the egg pie a brown color after baking.)

Baking the Pie:

1. Preheat oven to 350 degrees F. Pour the filling on the refrigerated pie crust.
2. Bake for 15 minutes at 350 degrees F then lower the heat to 325 degrees F and continue baking for 40 to 45 minutes or until toothpick inserted in the filling comes out clean.
3. Remove the egg pie from oven and allow to cool down. Serve with your favorite drink either for dessert or snack.

ASSORTED PUTO RECIPES

PUTO KAKANIN

Puto is a steamed rice muffin which is popular as snack or dessert in the Philippines.

 In its traditional form, puto is of a plain white color. 

But in a modern world adding certain common Filipino ingredients like coconut milk, ube and pandan (made from pandan leaves) slightly changes the flavor and completely changes the color of the finished product.

 * Some other variations of steamed rice muffin (Puto) are Puto Bumbong, Puto Calasiao, Puto Lanson, Puto Mamon, Puto Manapla, Puto Maya, Puto-Pao, Puto Seko, Puto ube and a lot more.

 * Making and selling puto and kutsinta are hit business opportunities because (1) they are ridiculously easy to make;

(2) they require very little capital;

(3) you can mark them up to as high as 300 percent but

(4) they will still be affordable to the masses.

Special Puto Recipe

  Puto is a Filipino dish that is always served during the holidays. It is a steamed sweet cake that is traditionally made from ground rice. It is eaten by itself, with butter or grated coconut.  However, this recipe is an adapted way of making puto, using cake flour instead of ground rice. There are many variations of puto that include different flavoring such as ube (purple yam) and pandan. It can also be topped with cheese or salted egg.

 

 

Materials:

• Steamer 

 

• Mixing bowl
• Strainer 
• Muffin pan
• Measuring cups and spoons
• Wooden spoon or wire whisk

Puto Ingredients:

• 1 ¾ cups cake flour
• 1 cup sugar
• 2 tablespoons baking powder
• ¼ teaspoon salt
• 1 ½ cups water
• 2 egg whites
• ¼ cup fresh milk

Getting started:

1. Fill a 12-inch pan halfway with water and set over high heat.
2. In a bowl, sift together cake flour, sugar, baking powder and salt. Set aside.
3. In another bowl, combine water, egg whites and fresh milk. Using a hand mixer, beat the mixture at low speed for 5 minutes.
4. Add the sifted dry ingredients and blend until smooth.
5. Strain the batter into another bowl to ensure that there are no lumps.
6. Lightly brush a mini muffin tin with vegetable oil.
7. Fill muffin tin ¾ full with the batter.
8. Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
9. Steam the puto for 5 minutes or until a toothpick inserted in the center of the puto comes out clean.
10. Once the puto is cooked, remove from the pan and allow to cool at least 30 seconds before removing from the muffin tins.
11. Repeat steps 6 to 10 three more times, making sure there is enough water in the pan each time.

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Special Puto With Cheese

Ingredients:

• 1/2 cup all purpose-flour
• 1/2 cup rice flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 pcs egg yolks
• 3/4 cup white sugar, (divided 1/4 and 1/2)
• 1/3 cup water
• 1/3 cup evaporated milk
• 1/4 tsp. vanilla
• 2 pcs egg whites
• 75 gms cheese, sliced

How to make Puto with cheese:

1. In a medium mixing bowl, sift all purpose flour, rice flour, baking powder and salt, repeat if needed. Set aside.
2. Beat yolks until lemon colored. Add 1/2 cup sugar gradually and continue beating.
3. Fold in flour mixture to egg yolks alternately with water and milk. Add vanilla. Set aside.
4. Meanwhile, beat egg whites until soft peaks form. Add 1/4 cup white sugar and continue beating until stiff. Fold in egg batter. Blend well and pour mixture in a 9-inch 12 hole muffin pan.
5. Put sliced cheese and put each on top of each muffins. Cover with cheese cloth. Steam for 30 minutes or until a tester inserted in the center comes out clean.

 

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 Buttered Puto or Steamed Rice Cake

Making a homemade special puto (steamed rice cake) is easy, fun and can be a profitable business to start when you sell it to your neighbors, friends, or to schools, offices, restaurants and food shops.

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Ingredients:

• 4 cups flour, sifted
• 2 cups sugar, sifted
• 2 1/2 tbsp baking powder
• 1 cup evaporated milk
• 2 1/2 cups water
• 1/2 cup butter, melted
• 1 piece egg, raw
• small slices of cheese
• 4 cups water (for steaming)

Cooking Procedure:

1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.
2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.
3. Pour the mixture in individual molds
4. If you are using non-quickmelt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6)
5. Pour the water in the steamer.
6. Arrange the molds in the steamer then steam for about 20 minutes
7. If you are using quickmelt cheese,remove the cover of the steamer and top each puto with quickmelt cheese then continue steaming (with the cover on) for 2 to 5 minutes
8. Remove the puto from the mold and arrange in a serving plate
9. Serve either hot or cold.

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RICE PUTO WITH GATA 

Ingredients:

• 2 cups ordinary rice
• 1 & 1/2 cups water
• 3 teaspoons baking powder
• 1 1/2 cup coconut milk
• 1/2 teaspoon salt
• 1 cup sugar (white, refined)
• Banana leaves (optional)

How to make Rice Puto with Gata:

• Soak rice in water overnight.
• Grind it to form a thick galapong batter. (You can grind rice using a blender)
• Mix-in sifted baking powder, salt and sugar.
• Add the coconut milk. Mix very well until the batter is smooth.
• (If you will be using banana leaves, heat it first to wilt it and place in the molder.)
• Pour in the batter to almost 3/4 full of the mold.
• Steam for 30 minutes or until cooked. Insert a toothpick at the center, if it comes out clean, the puto is ready.

Some of The Recipe Adopted in pinoybisnes.com

Pandan Sponge Cake

Pandan Sponge Cake 

Ingredients:

• 4 eggs 

• 90g caster sugar 

• a pinch of salt

• 100g plain flour, sifted

• 75g melted butter 

• 25g homemade pandan extract*

• 1/2 tsp pandan flavor (mix together).

Method:

1. Mix the first 3 ingredients and whisk  at high speed till 

    stiff (the eggs would be tripled in volume).  

2. Fold in plain flour in 3 additions consecutively and 

    follow with the melted butter while mixing.   

3. Fold the batter well and pour into a greased and lined 8" 

    round pan.   

4. Bake in preheated oven of 160C for about 40-45 

    minutes.  

5. Cool the cake and slice into 3 layers. Set aside.

For the Kaya filling:

• 250g pandan water*** 

• 250g water 

• 50g butter  

• 150g caster sugar

            ********

• 250g coconut milk  

• 150g water 

• 80g hoen kwe flour** 

• 2 tsp instant jelly, optional (if you want the filling to set quickly, boil it at step 1) 

• 1/2 tsp pandan extract 

• 2 to 3 drops of green and yellow food colouring, optional

*** To make the pandan water : After washing the pandan leaves (used 10+ leaves), Cut into small pieces and blend the leaves. and squeeze out the juice and discard the leaves.  Leave the pandan juice in the fridge for a few days, use the concentrate pandan juice extract at the bottom for making cakes, the top pandan water use for the filling.

** This flour is made from mung beans (kacang hijau) and is used in most of Malaysian's cuisine such as Kuih Seri Muka and Pandan Layered Cake. It is sold in 85g packets and can be found in various colour such as green, red, white and yellow.

How To Prepared The Kaya Filling Mixture:

1. Combine 250g of pandan water, 250g water, butter, 

      sugar in a pot and bring to boil. 

2. Mix coconut milk, 150g water, hoen kwe flour, pandan 

     extract and the food colouring together.  

3. Pour this mixture to no.1 procedure, stir and cook till 

     mixture is thicken. 

4. Remove from heat and let the mixture cool slightly 

     before pouring onto sponge cake.

How To Assemble The Cake:

1. Place the first slice of cake into a cake ring or cake pan 

    with removable base and pour 1/3 of the kaya filling 

    onto the cake. Repeat layering of cake and kaya filling, 

    finish with pouring the filling. 

2. Cool the cake first before placing in the fridge to set. 

3. Remove cake from cake ring or cake pan and coat the 

    sides with desiccated coconut. 

4. Service the cake when is chilled.

Recipe adopted from Pandan Sponge Cake 

Banana Sponge Cake

Banana Sponge Cake

The cake is soft and spongy, much lighter than butter cake. If you are looking for a lighter and healthier version of banana cake, this is the recipe for you. 

I like this recipe because this is light, soft and nice. 

 Ingredients:

• 3 eggs (medium) 

• 130g sugar 

• 200g banana (ripe & cut into small pcs) 

• 150g cake flour 

• 1/2 tsp baking powder 

• 1/4 tsp baking soda 

• 100g vegetable oil  

• 1/8 tsp vanilla extract

Method :

1. Preheat oven to 160 degree C.  

2. Grease and line a 8" round tin with paper.

3. Sieve flour, baking powder and soda together. 

4. Sieve twice and set aside. 

5. Whisk eggs, sugar and banana at maximun speed     till stiff/ribbon stage.

6. Fold in flour and mix well. 

7. Add in oil and mix well till batter is shiny and                flowing

8. Bake for 40 - 45mins

Found this recipe under bakericious blog.

              http://bakericious.blogspot.hk/2012/11/banana-sponge-cake.html

PEACHY ROSE CHEESE CAKE

Peachy Rose Cheese Cake 

 

Easy and not so much of cooking. =)

You'll need...

For Cheesecake base:


• 200g graham crackers, crumbled into very small pieces

• 65g unsalted butter, melted


For Cheesecake filling:


• 400g cream cheese, room temperature
400ml whipping cream

• 80g sugar

• ¼ cup lemon juice

• ½ tsp vanilla extract

• 5 tbsp peach jam

• 2 tsp powdered gelatin

• 2 ½ tbsp water


For Toppings
:

• 800g can of canned peach halves (you’ll need roughly 5-6 peach halves)

• 1 cup syrup from canned peaches

• 3 tsp powdered gelatin

• ½ cup water

How to do step by step cheesecake:

1. First, make the base of the cheesecake. 
   • Mix together the melted butter and crumbled graham crackers, then press them into the bottom of an 8-inch spring form pan. Then place this in the fridge while you make the filling.

2. To make the filling.
   •  Place the cream cheese in a bowl and with an electric mixer until smooth. Add the sugar and combine. Then add the whipping cream, lemon juice, vanilla extract and peach jam and mix until smooth. Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.

3. Pour the filling into the cake pan and return to the fridge to chill until set (approx. 3 hours).

4. Make the peach rose: 
   • Thinly slice the peach halves, and arrange on the surface of the cake to make a rose pattern. Start from the outside of the cake and work inwards, slightly overlapping each peach slice to look like petals. 

5. To make the jelly topping. 
   • Pour the peach syrup into a small pot over medium heat. In a small bowl, combine the gelatin and 1/2 cup water, and mix together. Microwave for 30 seconds or until warm. Add to the pot, and mix well. Allow the mixture to cool for about 1-2 minutes, then gently pour the jelly onto the top of the cheesecake.

6. Return the cheesecake to the fridge and chill until the jelly has set (approx 1 ½ hours). Then carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake. This is to ensure that the jelly topping stays intact and doesn’t tear. Enjoy! 
   
   

Recipe Adopted Tastemade.com
Watch it here:
How to make Peach Rose Cheesecake Video

Coconut Cake

COCONUT CAKE

* Tried this homemade coconut cake and its so wonderful on its taste

and moistness and If you've never made one,

Try this, You will really love it.!. 

Ingredients

 

For the Cake:

• 3 cups King Arthur Unbleached Cake Flour or King Arthur Unbleached All-Purpose Flour
• 2/3 cup coconut milk powder
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 cup plus 2 tablespoons unsalted butter
• 1 1/2 cups sugar
• 6 large egg whites (about 1 1/4 cups; packaged liquid egg whites work fine, too)
• 1 1/2 cups whole milk, at room temperature
• 1 1/2 teaspoons vanilla extract
• 4 drops coconut flavor

For the Frosting:

• 1 can (14-ounce) unsweetened coconut milk
• 1/2 cup (8 tablespoons) unsalted butter
• 5 1/2 cups confectioners' sugar, divided
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract or 3 to 4 drops coconut flavor

Garnish

• 1 1/2 cups shredded sweetened coconut

Instructions:

Preheat the oven to 350°F. Soak two cake strips, if you have them. Grease and flour (or line with parchment circles and spray with non-stick spray) two 8" square cake pans (or two 9" round cake pans) that are at least 2" deep. 

Note: If you want a taller cake, use two 8" round cake pans that are at least 2" deep.

1. To make the cake: Whisk together the cake flour, coconut milk powder, salt, and baking powder; set aside.
2. In a large bowl, beat together the butter and sugar until the mixture is extremely light and fluffy; scrape down the sides and bottom of the mixing bowl after 2 minutes of beating, and beat for at least 3 minutes more. Add 1/4 of the dry ingredients; mix until combined, and scrape the mixing bowl.
3. Combine the egg whites, milk, and flavors; add 1/3 of the mixture to the ingredients in the bowl and mix until combined. Continue adding dry and wet ingredients by turns, until all are incorporated. Scrape the sides and bottom of the bowl one last time, and mix for another minute.
4. Divide the batter between the two pans, and wrap the outsides with the soaked cake strips. If you don't have cake strips, place the pans in larger pans; add water to the larger pans until it's halfway up the sides of the cake pans. Bake for 30 to 35 minutes, until the cake springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan. A toothpick inserted into the center will come out clean, or with a few moist crumbs clinging to it.
5. Remove the cakes from the oven and place on a rack; remove the cake strips. Let the layers cool for 20 minutes, then turn out of the pan and return to the rack to finish cooling completely before filling and frosting.
6. To make the frosting: Set a fine-mesh strainer or colander over a bowl and line it with a clean, smooth towel. Pour the coconut milk into the lined strainer and let the coconut water drain for up to 2 hours, until you have a thick lump of coconut cream.
7. After the coconut milk has drained, beat the butter with 2 cups of the confectioners' sugar in a large mixing bowl. Beat in the salt and vanilla (or coconut flavor) until the mixture is smooth. Add the coconut cream and mix, scraping the bottom and sides of the bowl. Add the remaining confectioners' sugar, mixing until you have a smooth, spreadable frosting. Cover and hold at room temperature until ready to use.
8. To finish the cake: Split the cooled cake layers horizontally. Place half of one layer on a serving plate; spread with 1/4 of the frosting. Place the other half on top, spread with another 1/4 of the frosting. Repeat with the remaining layers until you've used them all. Frost the top and sides.
9. To decorate the cake: Sprinkle some coconut at the base of the cake and over the top.
10. Serve and Enjoy!

* * * Found this recipe in King Arthur's blog. :) * * *

Strawberry Dream Cake

 

Yield: Serves 12

Total time: 2 Hours, 10 Minutes

Hands-on: 30 Minutes

Total: 2 Hours, 10 Minutes

Ingredients:

CAKE LAYERS

• Shortening
• Flour for pans
• 1 cup (8 oz.) salted butter, softened
• 2 cups granulated sugar
• 4 large eggs, separated
• 3 cups (about 12 oz.) all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon table salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 (16-oz.) containers fresh strawberries

DREAMY WHIPPED FROSTING

• 1 (8-oz.) container mascarpone cheese, softened
• 2/3 cup granulated sugar, divided
• 2 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Cooking Preparation:

Start making  the Cake Layers: 

1. First > Preheat oven to 350°F. 
2. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. 
3. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. 
4. Add the egg yolks, 1 at a time, beating just until blended after each addition.
5. Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.
6. Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.
7. Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. 
8. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.
9. Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.

Make the Dreamy Whipped Frosting: 

1. Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. 
2. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. 
3. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.
4. Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. 
5. Working from the outer edge of cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.
6. Spoon about 1 1/2 cups frosting into a ziplock plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. 
7. Gently spread about 3/4 cup of the frosting on top of berries.
8. Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. 
9. Garnish with whole and sliced strawberries, if desired.

 
               Recipe adopted from Myrecipes