Pichi-Pichi is steamed, while tonight’s recipe for cassavacake is oven-baked. For those of you who have been following my blog on a daily basis for the past week, you would’ve known that I made something called Pichi-Pichi on Sunday using grated cassava
Mix together all the cassava ingredients except the topping. Pour the topping onto the cake and bake for another 15 minutes or until golden brown. Let the CassavaCake cool down for about 30 minutes or longer before slicing and serving. 2 pounds Cassava root, grated
No cake would be more apt for MY celebration than yema cake. Yema cake was named after the sweet. It is a recent trend but it actually is almost the same as an old fashioned swiss roll called brazo dela reina (meaning the queen's arm, the same as brazo de mercedes but has a swiss roll instead of meringue for the cake base)
I finally made puto (steamed cake) and I nailed it. My previous two trials were both big disappointments and my third steamed rice cake experiment was better but I forgot to sift the batter before steaming that the resulting puto has gritty "uncooked" rice in it
I have always had these 'jinx' when it comes to baking sponge cakes. I don't really know why, though I've followed exactly what the recipe said, but still, it will end up either being heavy or 'very not a sponge cake should look like'