Northlink Technological College
Panabo City
No.	Last Name	First Name	Middle Initial
1	Abarquez	Mergie Mae	D.
2	Bantilan	Jessa Joy	V.
3	Caracut	Daisy Jane	M.
4	Distor	Mary Jane	T.
5	Fortich	Decerie Joy	J.
6	Gagabe	April Joy	D.
7	Garcia	Ma.Luisa	R.
8	Jungco	Margie	G.
9	Legupa	Anna Lou	P.
10	Lisen	Jesse	E.
11	Manco	Christian Jay	B.
12	Nabur	Gary Paul	B.
13	Normandia	Camelle	O.
14	Otugay	Leonilyn	S.
15	Pangay	Halima	F.
16	Plaza	Jobeth Nazarette	D.
17	Quire-quire	Jenelyn	R.
18	Salem	Rodelyn	B.
19	Salvador	Alfeche	C.
20

preciouskiss

Mocha Chiffon Cake

(recipe suitable for an 8” round, 3” high pan)

ingredients:

{A}

1 cup plus 2 tablespoons sifted cake flour

1 ½ teaspoons baking powder

½ teaspoon salt

6 tablespoons white sugar for egg yolks

{B}

¼ cup corn/canola oil

4 egg yolks, from extra large eggs, at room temperature

6 tablespoons water*

2 teaspoons coffee powder*

½ teaspoon vanilla extract

{C}

4 egg whites

¼ teaspoon cream of tartar 

{D}

6 tablespoons white sugar for egg whites

*dissolve the coffee in a little boiling water, then top up to have a total of 6 tablespoons of water/coffee mixture.

Procedure:

1. Preheat oven to 175 degrees Celsius.

2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.

3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 8” round, 3” high pan.

4. Bake for about 55 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.

5. To release cake from pan, carefully run a thin knife around sides of pan and invert cake onto a cake board.  

6. Cut cake in half horizontally.  Fill and frost with butter cream and decorate as desired.

SWISS MERINGUE BUTTER CREAM

(adapted from Shelly Kaldunski's Cupcakes book)

3 egg whites

¾ cup sugar

Pinch of salt

1 cup unsalted butter, room temperature, cut into small pieces

1 teaspoon vanilla extract

In a large, clean heatproof bowl, combine the eggwhites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degrees F on an instant-read thermometer), about 2 minutes. Remove the bowl from the saucepan. 

Using an electric mixer on high speed, beat the eggwhite mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry), about 6 minutes.

With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter has been added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add vanilla extract and beat until combined, scraping down the sides of the bowl as needed.

CARROT CAKE

Ingredients

• THE CAKE
• 2 cups Self Raising Flour
• 1 ½ cups Caster Sugar
• 2 teasp Bicarbonate of Soda
• 1 teasp salt
• 2 cups (approx ½ lb) Grated Carrot
• 1 cup (approx 420 gm tin - remove juice) Crushed Pineapple
• 2 teasp  Cinnamon
• ¾ cup Corn or sunflower Oil
• 4 Eggs
• 1 cup Chopped Nuts (optional)
•  
• THE ICING
• 1 oz Butter or Margarine
• 6 oz cream cheese (like Philadelphia)
• ½ - 1 oz almond essence (or other to your taste)
• 8 oz Icing Sugar (sifted)

Method

1. The Cake
2. Mix all ingredients of cake together well and bake in moderate oven 180 degrees centigrade (gasmark 4 or 350 degrees F) in a large lined tin for approxomately 1 hour. Leave to cool in the tin.
3. 
   
4. The Icing
5. Beat cheese and butter together until well blended, gradually mixing in the essence and icing sugar. Cover top and sides with icing and chill until required for eating.