BANANA CHIFFON CAKE

2 1/2 cups cake flour1 1/2 cups sugar1 tbsp. baking powder1 tsp. salt1 cup mashed ripe bananas (about 2 medium)1/2 cup vegetable oil1/2 cup water5 eggs, separated1 tsp. pure vanilla or banana extract

Preheat oven to 325°F.

In a large bowl, combine flour, sugar, baking powder and salt.

Form a well in the center and add bananas, oil, water, egg yolks and vanilla. Beat until smooth.

In a small mixing bowl, beat egg whites until they hold stiff peaks when the beaters are lifted from the bowl. Fold gently into the banana mixture.

Pour into an ungreased 10-inch tube pan.

Bake for 60-65 minutes or until the cake springs back when lightly touched. Remove pan from oven and turn upside down immediately. Allow to cool for 20 minutes. Remove cake from pan.

Frost top with vanilla or banana flavored confectioners' icing or drizzle melted chocolate over the top. Chocolate frosting or Cream Cheese frosting are good choices, too. Frosting may be sprinkled with chopped nuts or flaked coconut if desired. Or serve topped with sliced bananas in a rum syrup topped with whipped cream flavored with banana liqueur!

1 3/4 cups sifted cake flour3/4 cup sugar2 teaspoons baking powder1/2 tsp. salt1/4 cup vegetable oil1/3 cup water3 egg yolks1 tsp. flavoring

1/4 tsp. cream of tartar3 egg whites

Mix and sift first four ingredients.

Make a well in the center and add, in order, oil, water, egg yolks and flavoring (vanilla, lemon, orange extract, etc).

Beat with a spoon until smooth. Add cream of tartar to egg whites. Beat until egg whites form very stiff peaks. For chiffon cake, eggs should be beaten more stiffly than for a normal cake.

Using the side of a spatula, fold egg whites into first mixture until well blended. Gently fold by using a cutting motion; slice spatula down through the batter, sweep across bottom of bowl and bring up along the side; turn bowl 1/4 of a turn and repeat. Do not stir.

Turn batter into an ungreased 8 or 9-inch tube or angel food cake pan.

Bake in a preheated 325°F oven for about an hour, or until cake springs back when lightly touched in center.

Remove cake from oven and turn pan upside down and suspend the cake so that nothing touches it until the cake has cooled. (Plan this in advance before making the cake).

When the cake has cooled completely, loosen edges of cake from the sides of the pan using a butter knife or thin spatula. Remove from pan.

Marble Chiffon Cake: Follow above recipe; divide batter in half. To one half of batter, gently fold in (do not stir) the following cocoa mixture: 2 tablespoons cocoa, 2 tablespoons sugar, 1/4 teaspoon baking soda and 2 tablespoons hot water; combine ingredients, mixing well before adding to 1/2 of the cake batter.

Pour plain and chocolate batter alternately into pan. Run a spatula through once or twice to gently mix batters leaving the two colors separate and distinct; do not stir. Bake as above.

Ingredients

1 pc Chiffon Cake (store bought, 8” or 9”)

1 can (300 ml) Condensed Milk (sweetened)

1½ cups Butter (or margarine)

3 tbsp All-Purpose Cream

1 tsp Lemon Extract (or orange extract)

2 cups Confectioner's Sugar

1 can (432g)Del MonteFiesta Fruit Cocktail

(drained and chopped)

Cooking Procedure:

1. To make the Yema Frosting: Place unopened can of condensed milk in a heavy saucepan. Fill the pan with enough water to cover the can. Bring the water to a boil and simmer for about 3 hours, adding more if needed. Remove can from the pan. Allow to cool before opening.

2. Beat the butter for about 3 minutes. Add in the cream, extract, confectioner's sugar, and the prepared yema frosting. Beat until smooth.

3. Fold in half of the DEL MONTE Fiesta Fruit Cocktail. Frost the cake. Top with remaining fruits.

Basic chiffon cake

Butter, for coating the pan

1 cup cake flour, plus more for coating the pan

1 teaspoon baking powder

1/4 teaspoon fine salt

1/4 cup vegetable oil

2 tablespoons water

1 teaspoon vanilla extract

3 large eggs, whites and yolks separated (see Game Plan note), at room temperature

3/4 cup granulated sugar

Instructions

1. 1Heat the oven to 350°F and arrange a rack in the middle. Coat an (8-inch) cake pan generously with butter, then flour, tapping out any excess flour; set aside.

2. 2Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.

3. 3In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar. Whisk on medium speed until mixture is light

in color and looks slightly thickened, about 5 minutes. Turn off the mixer and, using a rubber spatula, scrape down the sides of the bowl. Add reserved dry ingredients, turn the mixer to low, and whisk until smooth, about 1 minute. Transfer batter to a large bowl.

4. 4Wash and dry the mixer bowl and whisk attachment. Place egg whites in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30 seconds. Gradually add the remaining 2 tablespoons sugar and continue whisking until stiff peaks form (they should stand straight up), about 1 minute more. Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.

5. 5Pour the batter into the prepared pan. Bake until the surface of the cake is golden brown and springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 30 to 35 minutes. Place on a wire rack to cool slightly, about 15 minutes. Carefully run a knife around the perimeter and turn the cake onto the rack to cool completely.

4 large ○Egg whites

50 grams ○Sugar

4 large △Egg yolks

20 grams △Sugar

40 ml ●Vegetable or olive oil

70 ml ●Water or milk

1 dash ●Vanilla extract

75 grams White flour

+

Method

1. Preheat the oven to 160℃ (325℉). Sift the flour 2 or 3 times. Mix the ● ingredients.

2. Separate the egg whites and yolks and whip up a meringue.

3. Add ○ sugar to the egg whites in 3 or 4 batches. Whip until stiff peaks form. Tip: During the last minute, whip on low speed.

4. Add the △ sugar to the egg yolks in 2 or 3 batches and whip until they turn pale and heavy.

5. Add the ● ingredients to the egg yolks and mix.

6. At this point, gradually add the sifted flour and mix well.

7. Add the mixture from Step 6 to the meringue in 2 or 3 batches. Mix together without popping the delicate bubbles.

8. Pour into the cake dish, gently rapping the pan 2 or 3 times against the counter.

9. Bake in the 160℃ (325℉) preheated oven for 30 to 35 minutes. Do not open the door in the middle of baking.

10. Once it's finished baking, flip it upside down and let it cool completely.

11. Once it's completely cooled, insert a knife between the cake dish and the cake, and spin it around once. Insert a bamboo skewer between the cake and the center part of the mold. Lastly, take it out with a knife.

12. It's perfectly delicious just like that but this time I added whipped cream

13. Because it varies, after 30 minutes of baking, if the cake makes a "puff" noise when touched, bake for an additional 5-10 minutes. The total baking time should be around 40-45 minutes.

Chocolate icing recipe

1 cup white sugar

1/2 cup unsweetened cocoa powder

1/4 cup milk

1/4 cup butter

1 teaspoon vanilla extract

Directions: In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency. Spread onto completely cooled cake

German chocolate cake frosting:

3 egg yolksBeat egg yolks with one teaspoon of waterPlace a large saucepan in low heat:One cup of evap milkOne cup white sugarEgg yolksHalf cup of butterOne tbsp. vanilla extractCook, stirring constantly until mixture becomes thickRemove from heatAdd one cup chopped nutsAdd one cup coconut flakes.mix.

Apple cinnamon white cake

Ingredients Edit and Save

Original recipe makes 1 9x5-inch loafChange Servings 1/3 cup brown sugar 1 teaspoon ground cinnamon 2/3 cup white sugar 1/2 cup butter, softened 2 eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk 1 apple, peeled and choppedDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.Mix brown sugar and cinnamon together in a bowl.Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

*To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.*

*butter cream frosting 1/2 cup margarine 1/2 cup shortening(butter or Crisco) 1/8 teaspoon salt 1 1/2 teaspoons vanilla extract 5 cups confectioners' sugar 1/4 cup milk

Coffee cake2 cups all-purpose flour 3/4 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 1 egg 3/4 cup milk, or as needed 1 1/2 teaspoons vanilla extract 1/4 cup all-purpose flour 2/3 cup white sugar 1 teaspoon ground cinnamon 1/4 cup butter