Northlink technological college
Panabo City
No.	Last Name	First Name	Middle Initial
1	Abarquez	Mergie Mae	D.
2	Alfeche	Salvador	C.
3	Bantilan	Jessa Joy	V.
4	Caracut	Daisy Jayne	M.
5	Distor	Mary Jane	T.
6	Fortich	Decerie Joy	J.
7	Gagabe	April Joy	D
8	Garcia	Maria Luisa	R.
9	Jungco	Margie	G.
10	Legurpa	Annalou	P.
11	Lisen	Jesa	E
12	Manco	Christian Jay	B.
13	Nabor	Gary Paul	B.
14	Normandia	Camelle	O.
15	Otara	Jaminah	B.
16	Otugay	leonilyn	S.
17	Pangay	Halima	F.
18	Plaza	Jobeth Nazareth	D.
19	Quire-Quire	Jenelyn	R.
20	Salem	Rodelyn	B.

Pandan Chiffon Cake

ngredients

---

• 150 grams cake flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 8 egg yolks
• 300 ml coconut milk
• 2 tbsn pandan juice
• 160 grams castor sugar
• 12 tsp pandan essence
• 9 egg whites
• 1 tbsn castor sugar
• 1/2 tsp cream of tartar

How to make it

---

• * Preparation Batter *
• Pre heat the oven to 160c/350 f(convection).
• Pour the coconut milk into a saucepan and add the castor sugar (160 g). Bring to a boil, stirring slowly to dissolve the sugar. Set aside to cool.
• Sieve the cake flour, baking powder and salt.
• In a bowl, combine the egg yolks, coconut mixture, pandan juice and pandan essence.
• Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.
• Whisk the egg whites lightly and add in the cream of tartar and castor sugar (1 tbsp). Continue to whisk until the mixture is stiff. Do not overheat or allow the mixture to become dry. Set aside.
• * Baking the cake *
• Gently fold half the beaten egg whites into the egg yolk mixture and blend well.
• Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed.
• Place the finished mixture in an ungreased chiffon cake mould. Level and bake in the oven until golden brown (about 45 minutes).
• Remove the cake from the oven and invert the mould. Allow it to cool.
• Do not remove the mould while the cake is still hot.
• When it has cooled, use a long, fine palatte knife to loosen the sides of the cake to remove it from the tin.

    

Carrot Cake

Ingredients:

Cake:

4 eggs
2 teaspoons baking powder
2 cups sugar
1 cup pecans, chopped
4 cups grated carrots
1 cup vegetable oil
2 cup flour
2 teaspoons baking soda
2 teaspoons cinnamon

Cream Cheese Frosting:

1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 teaspoons vanilla extract

Directions:

Carrot Cake Directions:

1. Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.

2. Mix until just blended and then add the carrots and pecans.

3. Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.

Frosting Directions:

1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.