Chocolate cake...

 2 cups boiling water

 1 cup unsweetened cocoa powder
 2 3/4 cups all-purpose flour
 2 teaspoons baking soda
 1/2 teaspoon baking powder
 1/2 teaspoon salt
 1 cup butter, softened
 2 1/4 cups white sugar
 4 eggs
 1 1/2 teaspoons vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water
over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the
flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Chocolate icing
Ingredients
 1 cup white sugar
 1/2 cup unsweetened cocoa powder
 1/4 cup milk
 1/4 cup butter
 1 teaspoon vanilla extract
Directions
1. 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.
Vanilla frosting
 2 egg whites
 1 cup corn syrup
 1 teaspoon vanilla extract
Directions
1. In a bowl combine the egg whites, corn syrup, and vanilla beat on high speed of an electric mixer for about 6 to 7 minutes.
The longer you beat it the stiffer it gets. So if you like a stiff frosting continue beating a little longer.
Chedar cheese cake
Ingredients
 1 cup butter
 1 cup white sugar
 4 eggs
 2/3 cup cubed Cheddar cheese
 2 1/4 cups all-purpose flour
 1 teaspoon baking powder
 3/4 cup milk
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the
Cheddar cheese. Combine the flour and baking powder; stir into the batter alternating with the milk until smooth. Pour into the
prepared pan.
3. Bake for 45 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.

Ube macapuno cake

Ingredients

 2 1/2 cups cake flour

 3 teaspoons baking powder
 1 teaspoon salt
 1 cup ube (purple yam), cooked and finely grated
  3/4 cup milk
 1 teaspoon vanilla extract
 1/2 cup corn syrup
 7 egg yolks, lightly beaten
 1/2 cup vegetable oil
 7 egg whites
 1 teaspoon cream of tartar
 1 cup white sugar
 6 drops red food color
 6 drops blue food coloring
 1 (12 ounce) jar macapuno (coconut preserves) 
 1 cup evaporated milk, chilled
 3/4 cup white sugar
 1 cup butter, softened
 1 drop violet food coloring

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease.
Mix together the flour, baking powder, and salt; set aside.
2. Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth.
Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
3. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and
blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining
whites until no streaks remain. Pour batter into prepared pans.
4. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans
on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers
with coconut preserves, then frost top and sides with butter icing.
5. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually
add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is
achieved.

Siopao

 1 tablespoon active dry yeast

 1 1/2 cups lukewarm water
 1/4 cup white sugar
 4 1/2 cups rice flour, divided
 1/2 cup solid vegetable shortening, divided
  
 1 teaspoon vegetable oil
 1 large onion, diced
 1 clove garlic, chopped, or to taste
 1 1/2 pounds shredded cooked chicken meat
 1/4 cup soy sauce
 2 teaspoons white sugar
 1/2 cup diced green onion
 1 pinch salt and black pepper to taste
 1 teaspoon cornstarch, if needed (optional)

Directions

1. Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm
place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a
greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized
pieces; form each piece into a ball.
2. Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about
5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add
cornstarch to thicken.
3. Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your
hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and
pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you
finish the rest of the dumplings.
4. Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water
to several inches below the steamer. Bring the water to a boil.
5. Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the
edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy,
about 15 minutes per batch. Serve warm.

Vanilla chiffon cake

1 c. flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1/4 c. oil
1/4 c. water
1 tsp. vanilla
1/2 tsp. cream of tartar
1/2 c. sugar
Combine first 4 ingredients in small bowl. Make a well in center; add egg yolks and next 3 ingredients. Beat at
high speed 5 minutes until smooth. Combine egg whites and cream of tartar in large bowl. Beat until soft peaks
form. add 1/2 cup sugar, 2 tablespoons at a time. Beat 4 minutes at medium speed until stiff peaks. Pour egg
yolk mix in a thin stream over egg whites; gently fold yolk mix into whites. Pour batter into ungreased tube pan.
Spread evenly. Bake 375 degrees for 1 hour until it springs back. Remove from the oven. Invert the pan. Cool
completely. Serves 16.

Strawberry short cakes

2 cups flour
3 Tbs. sugar 
3 tsp. baking powder 
1/2 tsp. each baking soda and salt 
6 Tbs. unsalted butter, chilled 
2 Tbs. solid all-vegetable shortening, chilled 
2/3 to 3/4 cup buttermilk

filling: 
2 pints fresh strawberries 
2 Tbs. sugar 
1/2 pint heavy cream, whipped 
2 Tbs. powdered sugar, for garnish

Preheat to 450 degrees F. Grease a 9-inch ring mold (or an 8-inch cake pan). 

Sift dry ingredients into a large bowl. Cut the butter into 1/2-inch slices. With a pastry blender, cut the butter
into the dry ingredients until butter pieces are the size of lima beans. Cut in the shortening until mixture looks
like coarse meal. 
Slowly stir in the buttermilk with a fork until mixture forms a dough that leaves the sides of the bowl. Gently
knead the dough on a lightly floured board about five to six times until the dough holds together (it should be
soft). 

With a lightly floured hand, pat to one-inch thickness and pat into ring mold. Bake about 18 to 20 minutes or
until golden. Remove to rack to cool 5 minutes, then invert from pan onto another wire rack, baked bottom side
up. Cool before filling. 

Filling: Slice berries in half, sprinkle with two tablespoons sugar and allow to sit at least 30 minutes, stirring
occasionally. Remove half the strawberries to another bowl and coarsely mash them with a pastry blender or
fork. Let both bowls of strawberries sit at least an additional 30 minutes. 

When cool, set shortcake ring on a serving plate. Carefully split it into two layers with a serrated knife. With the
aid of another pan or baking sheet, lift the top shortcake portion and set it nearby. (The baking sheet bottom
supports the shortcake ring and prevents it from breaking.) 

Spoon the mashed berries with their juice over the biscuit bottom, spread the lightly whipped cream on top of
the berries, then arrange the berry halves on top of the cream. With the aid of the baking sheet, set the shortcake
ring half on top. Sprinkle powdered sugar lightly over the top. Serve immediately. 

Chocolate chip brownie cake

 Ingredients:
1/2 cup butter
3 1/2 cups semi-sweet chocolate chips 
1 1/2 cups flour
1 tsp. baking soda
1 1/2 cups sugar
1 Tbs. vanilla
1/4 cup hot water
4 eggs

Directions: 

Melt butter and 2 cups chocolate chips together. 

In a small bowl mix flour and baking soda together.

Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer
on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition.

With mixer on low add flour mixture until blended. Fold in remaining 1 1/2 cups semi-sweet chocolate chips.

Pour into a greased 10 inch round pan. Bake at 325 degrees F. for 35 to 45 minutes. Cool. Store in refrigerator.

Orange Cup Cakes Recipe

2 cups self-rising flour

Pinch of salt
8 tablespoons (1 stick) butter
½ cup sugar
Finely grated rind of 1 small orange or lemon
1 egg beaten
1 teaspoon vanilla extract
About 5 tablespoons milk

Makes 16-18
Place the fluted paper cake cases in 16 to 18 bun tins (cup cake pans).
Sift the flour and salt into a bowl. Rub in the butter, then mix in the sugar and the orange or lemon rind. Add the
egg, vanilla and milk and mix to a softish batter, adding more milk if necessary.
Divide the batter between the paper cases

Pineapple Upside-down Cake Recipe

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder
1/3 cup semolina or cream of wheat
8 tablespoons (1 stick) butter
½ cup sugar
3 eggs
½ teaspoon vanilla extract
Little milk

Topping
2 tablespoons butter
2 ½ tablespoons light brown sugar
1 small can pineapple rings, drained
Candied cherries

First make the topping. Melt the butter with the sugar and pour it into an 18 cm/7 inch round cake pan. Arrange
the pineapple rings on the bottom of the pan and place a cherry in the center of each ring.

Sift the flour, baking powder and semolina together. Cream the butter with the sugar until light and fluffy. Beat
the eggs one at a time, adding a tablespoon of the flour mixture with each mixture. Fold the remaining flour
mixture with vanilla and a little milk. Spread over the fruit in the pan.
Bake in a preheated moderately hot oven (190*C/375*F, Gas mark 5) for about 20 minutes. Invert onto a
serving plate to serve, warm or cold.

Rich Madeira Cake Recipe

2 cups all-purpose flour

½ teaspoon baking powder
¼ teaspoon salt
16 tablespoons (2 sticks) butter, softened
1 cup sugar
Grated rind of 1 small lemon
1 teaspoon vanilla extract
4 eggs
1 strip candied citron peel (optional)

Sift together the flour, baking powder and salt. Cream the butter with the sugar, lemon rind and vanilla until
light and fluffy. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg. Fold in the
remaining flour.
Pour into a greased and lined 18 cm/7 inch round deep cake pan or a 1 kg/2 lb (9 X 5 X 3 inch) loaf pan. Place
the citron peel on top, if using. Bake in a preheated moderate oven (160 C / 325 F, Gas Mark 3) for 1¾ to 2
hours or until a skewer inserted into the centre comes out clean.

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Custard Tarts Recipe

½ quantity pie pastry

2 eggs, 1 separated
2 tablespoons fresh white breadcrumbs
2/3 cup light cream
½ teaspoon vanilla extract
2 teaspoons sifted confectioner sugar
Grated nutmeg

Makes 12
Roll out the dough and cut out 12 rounds with a fluted cutter. Use these to line 12 bun tins (tartlet or muffin
tins)
Beat the one egg white until frothy and brush over the insides of the pastry cases. Sprinkle with the
breadcrumbs (this helps to prevent sogginess)
Beat together the egg yolk, whole egg, cream, vanilla and sugar and spoon into the pastry cases. Sprinkle lightly
with nutmeg. Bake in preheated moderately hot oven (190*C/375*F, Gas mark 5) for 30 to 35 minutes or until
the custard filling is set and the pastry is golden. Cool on a wire rack.

Sponge Cake with Pastry Cream and Berries Recipe

 Basic Jelly Roll Sponge Cake (recipe follows)

 Pastry Cream (recipe follows)
 Sliced Berries
 1 cup 35% whipping cream
 1 cup toasted sliced almonds

Basic Jelly Roll Sponge Cake Recipe

Ingredients:

 3 large eggs
 1 cup sugar
 5 tbsp water
 1 tsp vanilla
 1 cup sifted all purpose flour
 1 tsp baking powder
 ¼ tsp salt

How to Make the Jelly Roll Sponge Cake:

1. Heat oven to 375 degrees. Line a 15 x 10 x 1-inch with parchment paper and spray with cooking spray.
2. Beat eggs in a small bowl with electric mixer until very thick and fluffy. This will take about 5 minutes at high
speed. Add sugar gradually and beat very well after each addition. Turn mixer speed to low and beat in water
and vanilla.
 3. Sift the flour before measuring, then spoon it lightly into a dry measuring cup and level it off with the back of a
knife. Sift measured flour, baking powder and add to egg mixture. Beat on low speed until smooth, scraping
down the sides of the bowl often.
4. Pour into prepared pan and spread evenly with a rubber scraper.Bake 12 to 15 minutes or until top springs back
when touched lightly in the centre. Loosen cake around the edges.
5. Place a clean tea towel over a large cake rack and invert the rack and towel on top of the cake. Turn the cake,
towel and rack back over and carefully lift the pan off the cake. Strip the paper off the cake. Let cool.
6. Position cake horizontally and cut into three equal parts.

Pastry Cream Recipe

Ingredients:

 2 cups milk, divided

 2 strips lemon rind
 3 tablespoons cornstarch
 5 egg yolks
 1/2 cup sugar
 2 teaspoons vanilla

How to Make the Pastry Cream.

1. In a small saucepan over medium heat, bring 1 3/4 cups of the milk and the lemon zest to a boil.
2. Meanwhile, in a small bowl, combine the remaining 1/4 cup milk and the cornstarch, stirring to dissolve the
cornstarch. Set aside.
3. In a medium mixing bowl, whisk together the yolks and the sugar. When the milk mixture has come to a boil,
pour it through a strainer onto the beaten yolks-sugar mixture, whisking constantly. Return this mixture to the
saucepan and whisk in the milk-cornstarch mixture. Over medium heat, bring to a boil again, whisking all the
while, and continue to whisk until the mixture thickens. Add the vanilla, remove from the heat, and scrape into a
bowl.
4. Cover the surface of the cream with plastic wrap to prevent it from forming a skin.
5. (The cream keeps for up to 3 days, tightly and refrigerated.) Chill before serving.

How to Assemble the Sponge Cake with Pastry Cream and Berries Cake:

1. Whip the 35% with whipping attachment of electric mixture until soft peaks form.
2. Place one third of the jelly roll cake on plate..
3. Spread with pastry cream.
4. Top with berries.
5. Place the second layer of jelly roll cake on top.
6. Spread with pastry cream.
7. Top with berries.
8. Place third layer of jelly roll on top of berries.
9. Spread whipping cream on top layer.
10. Add sliced berries and sprinkle with toasted almonds.
11. Refrigerate until ready to serve.

123 tart shells

1 1/3 cups sifted flour

1/2 teaspoon salt

 1/3 cup corn oil

2 tablespoon cold water

How to make 1-2-3 Tart Shells

Combine flour and salt in a mixing bowl.
Blend in corn oil, mixing thoroughly with a fork.
Sprinkle all water on top; mix well.
Press firmly into ball with hands.
(If slightly dry, mix in 1 to 2 tablespoons additional corn oil.) Place ball of dough on a piece of heavy duty aluminum foil
about 15 inches long.
Flatten ball slightly and cover with waxed paper.
Roll out dough to a 12-inch square.
Remove waxed paper.
Mark off dough into desired shapes with edge of knife.
(Makes 4-inch squares or circles, or triangles 4-inches long on each side.) Cut through dough and foil with scissors.
Turn up sides of dough and foil, about 1-inch all around.
Pinch corners, or flute circles, to hold in place.
Prick and place on ungreased baking sheet.
Bake in a-very hot oven (450°F.) until shells are golden brown, 12 to 15 minutes.
Cool.
Remove foil.
Fill shells as desired.
Makes 9 squares or circles, or 15 triangles.

CUSTARD CAKE

Caramel: 

1 cup granulated sugar

Custard:

6 eggs 

1 can condensed milk

1 cup fresh milk

¼ cup granulated sugar

Cake:

1 teaspoon baking powder

1/4 cup milk mixed with 1/4 cup water (milk diluted in water)

1 teaspoon finely grated lemon (lemon rind)

6 egg yolks

1/2 cup granulated sugar

1 1/2 cups cake flour, sifted

Meringue:

6 egg whites

1/2 teaspoon cream of tartar

1/2 cup granulated sugar

How to make Custard Cake

1. Create the caramel
1. 1 Heat a 9 x 13 €œ baking pan in the stove top using medium heat
1.2 Pour-in the granulated sugar and let stand until the sugar melts (or turns into caramel). You may want to stir the
sugar once in a while to make sure that everything is equally distributed within the area of the baking pan.
1.3 Set aside.
2. Create the custard
2.1 Combine milk, egg yolks, and sugar in a mixing bowl.
2.2 Stir the ingredients until everything is properly distributed
3. Pour the custard mixture on the baking pan with caramel. Set aside
4. Create the cake
4.1. In a clean mixing bowl, beat the egg yolks then gradually add the sugar. Continue beating for about 2 minutes.
4.2 Put-in a small amount of cake flour alternately with the milk diluted in water and mix well. Do this procedure until
the cake flour and milk diluted in water are completely used up.
4. 3 Put-in the lemon rind then beat until texture is smooth. Set aside.
5. Create the meringue
5.1. Beat the egg whites using an electric mixer until texture becomes bubbly (use high speed).
5.2 Add the cream of tartar then continue to beat until texture becomes fluffy (about 3 to 4 minutes in high speed).
5.3 Gradually add the sugar then continuously beat until meringue is shiny and firm.
6. Fold the cake mixture into the meringue until well blended
7. Pour the folded cake and meringue mixture over custard mixture in the baking pan.
8. Preheat oven to 350 degrees Fahrenheit
9. Pour about 6 to 8 cups of hot water on a roasting pan (with rack) then place the cake pan on top of the rack.
10. Place the roasting pan that contains the cake pan with all the mixtures in the oven and bake for about 60 minutes or
until the toothpick test indicates that the cake is ready.
11. Remove cake from the oven and allow the temperature to cool down.
12. Transfer to a serving tray then refrigerate for at least an hour.
13. Serve chilled, share and enjoy!Please see video