Holiday Treats To Make

The holidays are here! If you’re still looking for something delicious for Christmas, then you’re in luck. Here are some recipes for you to make, serve to your family and give out as gifts.


Chiffon Cake:
1 cup + 2 tablespoons sifted MAYA Cake Flour
1 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons sugar
1/4 cup vegetable oil
4 pieces egg yolks
6 tablespoons water
4 egg whites
¼ teaspoon cream of tartar
6 tablespoons sugar

1 cup all-purpose cream
½ cup sifted confectioners’ sugar
prepared syrup (1cup sugar + 1 cup water bring to a boil)
¼ cup brandy
drained halved cherries or cherry pie filling
shaved white chocolate

Preheat oven to 350ºF. Sift flour, baking powder, salt and sugar together in a bowl. Make a well at the center, add oil and egg yolks. Blend and pour in water, mix until smooth. Set aside. Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff but not dry. Fold in egg yolk mixture into the egg white mixture until thoroughly blended. Pour onto 8 x 3 inch round pan. Bake for 40 to 45 minutes or until done. Invert to wire rack to cool.
Split the cake into 2 layers. Set aside. Whip the chilled cream until stiff then add the sugar. Place 1 cake layer on a platter. Brush with a mixture of syrup and brandy. Spread halved cherries or cherry pie filling. Top with another cake layer and frost the cake all over with whipped cream.
Decorate with shaved white chocolate. Chill before serving. The filling can also be macapuno, custard cream or whipped cream cheese. The cake can be an angel cake or vanilla cake. Serve.

Yield: one 8-inch cake


1 cup chocolate cake or brownie crumbs from the following mixes:
MAYA Decadence Fudge Brownie Mix 500 g or
MAYA Decadence Devil’s Food Cake Mix 500 g or
MAYA Oven Toaster Chocolate Cake Mix
(prepare as per package direction)
1 cup sifted confectioners’ sugar
1 cup ground cashew nuts
2 tablespoons cocoa powder
2 tablespoons corn syrup
2-4 tablespoons rum

melted white or dark chocolate (for coating rum balls) sparkling or glittery sugar coated candies

Mix together ingredients for rum ball. Form balls of dough 10 -15 grams each. Set aside.
Coat rum balls with melted chocolate then top with different sparkling or glittery candies.
Place in colored paper cups.

Yield : 2 dozens


3 pieces eggs
1 cup sugar
1/3 cup water
½ teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
¾ cup MAYA All-Purpose Flour

1 package all-purpose cream 225g
2 tablespoons confectioners’ sugar
1 ½ teaspoons instant coffee powder

1/3 cup melted chocolate
1/3 cup butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1-2 tablespoons hot water

Frosting (leaves)
½ cup whipping cream
2 tablespoons confectioners’ sugar
green food color

Preheat oven to 375°F/190°C. Line one 11 x 15 inch jelly roll pan. Set aside.
Beat whole eggs at highest speed of electric mixer until thick and lemon colored. Gradually add in sugar and continue beating until mixture is fluffy. Fold in gently the flour and water mixture. Blend thoroughly.
Pour into prepared pan and bake for 12-15 minutes. Loosen edges of cake from pan and invert onto a brown paper dusted with confectioners’ sugar. While warm, pre-roll cake for a few minutes. Unroll cake and continue to cool in wire rack.
Prepare Filling: Whip cream until thick and fluffy. Add in confectioners’ sugar and coffee powder and continue beating until peaks stand. Set aside.
Prepare Frosting: Blend together melted chocolate and butter until evenly combined. Stir in confectioners’ sugar then blend in vanilla extract and water until desired spreading consistency is obtained
Prepare Frosting (leaves): Whip cream until it doubles in volume, add confectioners’ sugar and continue beating until smooth. Tint cream with green food color. Set aside.
To Assemble: Spread chilled filling over cake. Roll-up to form a log then frost cake and make strokes with tines of fork to resemble bark. Pipe small leaves along the sides of the cake log. Serve.


Leave a Reply

Your email address will not be published. Required fields are marked *