Dessert Recipes

1 c cakeflour
1 bottle pineapple reserve
oil for greasing
1 c sugar
1 t cream of tartar
cloth of wax paper
5 pcs. eggs(separated)
? c water bond paper
1 t baking powder
? c sugar

Combine sifted cakeflour, baking powder and sugar together. Pour eggyolk, vanilla and water. Mix well. Beat eggwhite till foamy and add gradually with sugar beat peaks formed. Cut and fold a merique into batter mixture and blend well. Pour in utility tray with wax paper. Bake until done. Cool and place into pastry cloth. Sprinkle with sugar. Spread the filling into the cake evenly. When done, roll the place in the pastry cloth. Slice in 2-10 equal portion.

Note:

2 ? c cakeflour
1 t vanilla
1 t baking powder
1 c sugar
5 pcs. eggs
1 box alsa gulaman
? c oil
? t cream of tartar
? c pineapple juice
? c sugar
For Filling
3 pcs. eggyolk
1 can condensed milk
1 can nestle cream
1 can all purpose cream
For Toppings :
1 big can Fiesta
Fruit Cocktail drained
1 c sugar
1 pk. Raisins

Assemble all needed tools and ings. Sift and measure all dry ings. Combine together. Make a well at the center and blend thoroughly. Beat eggwhites until fluffy and fold in the batter mixture. Put custard mixture on the center on top of bread then put the fruit cocktail then the gelatin. Wait until the gelatin hold its shape.
For Filling : Put or combine eggyolk, condensed, Nestle cream and all purpose cream in a carajay and heat until thick.

Note:

2 can condensed milk
1 t vanilla
2 ? c cake flour
? c confectioner
1 c sugar
8 pcs. eggs
oil

Beat egg whites and cream of tartar until soft peaks are formed. Gradually add sugar beating continuously until stiff peaks are formed. Pour in a lined pan heavily greased and bake when done invert in cheesecloth with confectioner sugar.
Filling : Combine eggyolk, condensed milk, vanilla. Cool into very low heat or in double broiler until it thickens. Remove from fire, apply the filling into baked products. Roll as in jelly roll.

Note: