A Pinoy bakery classic takes a fruity twist. A rich cream cheese frosting and sliced fresh fruits replace the usual sugar margarine filling to make a fancier cake sandwich.
INGREDIENTS:
For the Cake Base
Set A:
1 3/4 cups cake flour
2 tsp. baking powder
1/4 tsp. salt
Set B:
1/2 cup Unsalted Butter, melted
8 egg yolks
1 1/4 cups granulated sugar
1/2 cup UHT Full Cream Milk
1 tsp. vanilla extract
Set C:
8 egg whites
1/2 tsp. cream of tartar
1/2 cup granulated sugar
CREAM CHEESE FILLING
INGREDIENTS:
1 Tbsp. gelatin powder
4 Tbsps. hot water
2 cups Cream Cheese, at room temperature
1/2 cup Unsalted Butter, at room temperature
3/4 cup powdered sugar
1/2 tsp. salt
1 tsp. vanilla extract
PROCEDURE:
A. Sift the Set A ingredients into a bowl and mix everything. Make a well in the center.
B. Add Set B ingredients into the well and mix to make a smooth batter, and set aside.
C. In a separate bowl, beat egg whites and cream of tartar, and whisk on medium speed for a minute or two or until the mixture turns foamy. Turn up speed to medium high and slowly add sugar, followed by vanilla extract. Whisk until stiff peaks but are not dry.
For Cream cheese filling:
Dissolve gelatin in hot water and set aside. In a mixer, beat the butter and cream cheese until the mixture becomes creamy and increases in volume. Blend in the gelatin and gradually add the powdered sugar and the rest of ingredients then mix until light and fluffy. Set aside in chiller until ready to use.