Filipino Buttercake

Ingredients:
(1 loaf pan - 9" x 5")
250 gm. Cake flour
15 gm. Baking Powder
140 gm. Butter
280 gm. sugar
5 gm. salt
35 gm. milk powder
138 gm. Eggs
200 gm. water or milk
1 tsp. Vanilla essence
Method:
(1) Cream butter, sugar, salt and milk powder together until creamy and fluffy.
Add in Vanilla Essence.
(2) Add eggs in 3 stages and continue creaming after each addition.
(3) Sift flour and baking powder together.
(4) Add water alternately with the flour and blend till well combined.
(5) Pour batter into loaf pan and abke at 180C for about 50 mins. or till cooked.
Test cake with a skewer and if if it comes out dry, it's done.
(6) Cool on cooling rack and slice when completely cooled.

FLY AFRICAN

I learnt this cake about 25 years ago from one of my neighbours who is a malay
woman. Till today I still make this cake and everytime when I bake it, memories
of this lady will creep into my mind.

Ingredients:
10 egg white (about 360 gm.) - cold
2 egg yolks
220 gm. castor sugar
250 gm. Hong Kong flour/Superfine Flour (Softasilk flour is the best for this cake)
1/2 tsp. baking powder
1 Tbsp. Ovalette (emulsifier)
1 Tbsp. Condense milk
7 ozs. melted butter (about 210 - 220 gm. melted butter)
1 tsp. Butter Oil
15 gm. cocoa powder + 1 tsp. of Instant coffee powder
1 - 2 tsp. of chocolate emulco (colur depends on your cocoa powder)
150 gm. chopped walnuts
Method:
(1) Beat egg white, egg yolk, sugar, flour, ovalette and baking powder together
at
high speed until it's fluffy and almost double in volume.
(2) Pour in condense milk , mix for awhile and then pour in the melted butter. Do
not beat too long, just let it mix till even and then stop the machine.
(3) Prepare a 10" round baking tin, lined with greaseproof papaer.
(4) Divide the cake batter into 2 portions. Add cocoa powder and nescafe

mixture
into one portion and if the colour is not dark enough, add in some chocolate
emulco. Add Butter oil into the other plain portion.
(5) Scoop the batter alternately into the prepared tin and sprinkle
chopped walnuts on every alternate layer. (Use a ladle to scoop the
batter).
(6) Sprinkle some chopped walnuts or slice amonds on top of the cake and bake
at
180C for 60 mins.
(7) Cool on wire rack.

Chocolate Banana Swirl Cake

Ingredients for the base of the pan: Mix together and sprinkle at base of pan
2 Tbsp. Butter
1/3 cup finely chopped walnuts
2 Tbsp. castor sugar
For the Cake:
250 gm. Cake flour
2 tsp. baking powder
1/4 tsp. Bicarbonate of Soda
1/4 tsp. salt
185 gm. Butter
200 gm. sugar
1 tsp. vanilla essence
3 large eggs
3 very ripe bananas - peeled and mashed till fine
6 Tbsp. ( 3 ozs.) Buttermilk or sour cream
120 gm. Dark chocolate - melted

Method:

(1) Sprinkle ingredients for the base into the pan.

(2) Sieve flour, baking powder, salt and bicarbonate of soda toghether and leave
aside.
(3) Beat butter and sugar together till creamy and pale.
(4) Add in mashed bananas and vanilla essence and mix well.
(5) Add in eggs one at a time beating till just incorporated.
(6) Fold in the flour mixture alternately with the buttermilk.
(7) Divide mixture into 2 parts.
(8) Mix one part of the mixture with melted chocolate.
(9) Scoop mixture one on top of the other till finished, gently run the spatula
through the batter to slightly swirl the batter. Slightly tap the pan on the table.
(10) Bake at 175C for about 45 mins. or till skewer inserted comes out clean.
(11) Remove from oven and set aside for 5 mins. before removing from the pan.
(12) Leave on a wire rack to cool.