As I have grown up the Philippines I love to cook and bake all kinds of our natives food. I have 7 siblings that I grew up with and they all admire my cooking from which I have inherited from my mother and father as I was growing up very respectful. Now as a loving wife of my family I tend to inherit from what my parents trained me before and then train my kids as well. Having to bake such an great cake not only brings the family to the table but also great for special holiday occasions. so much flavoring and tropical fruit in the cake is just so sumptious to eat when it melts in the mouth. I am thankful to god and my husband that I can cook delecious foods such as chicken, rice, noodles, bake a cake, fried fish, and so much more of our native foods a great way to save money and income.
Now I would like to describe how to bake this delecious cake and most especially the tools needed to perfection. Measuring cups and measuring spoons, bowl mixer, 10 inch tube pan, machine mixer, wooden ladel, additional 2 more seperate bowls, sifter, drainer. The necessary ingredients 1 3/4 cups of all purpose flour, sifted 1/4 cups of corn starch, 4 tsps of baking powder, 1 tsp of salt, 1/2 cup of granulated sugar, 1/2 cup of cooking oil, 7 egg yolks, 1/2 cup of water, 1/2 cup of Macapuno syrup, 2 tbsps of pineapple juice, 1 tsp of egg white, 1 tsp of vanilla, 1/2 tsp of grated sweetend macapuno, drained and chopped.
Next the fun part, In step 1 have the oven pre heated to 325 degrees f. While the oven is being heated sift the first 5 ingredients into the bowl mixer which are the following: 1 3/4 cups of all purpose flour "sifted" 1/4 cups of corn starch, 4 tsps of baking powder, 1 tsp of salt. Then into the center of those 5 ingredients make a well in the center and add the next 6 ingredients whcih are 1/2 cups of granulated sugar, 1/2 cups of cooking oil, 7 egg yolks, 1/2 cups of water, 1/2 cups of macapuuno syrup, 2 tbsps of pineapple juice. Blend all the ingredients well until the batter becomes smooth then beat the eggs whites with cream or tartar until soft peaks are forming. In the next step add the sugar gradually and continue beating until very stiff. Fold in the egg yolk mixture into the beaten eggs white until blended; with the fold in have it well drained, chopped sweetened macapuno. Then with the remaining batter ingredients pour into the ungreased 10 inch tube pan. In the final step have the cake baked at 325 degrees F for 50 minutes, then at 350 degrees F for an additional 10 minutes. Invert the pan over neck of the bottle to cool. Loosen the spatula to remove and then with the wooden ladel or brush frost with the white icing.
