Davao Pomelo Cake

INGREDIENTS FOR CAKE BASE:

390g Daisy Cake Flour

150g Granulated Sugar

180g Egg Yolks

4g Baking Powder

5g Salt

100g Vegetable Oil

100g Orange Juice

50g Water

100g Fresh Davao Pomelo Pulps

INGREDIENTS FOR MERINGUE:

300g Egg Whites

6g Cream of Tartar

150g Granulated Sugar

INGREDIENTS FOR FILLING, FROSTING & TOPPING:

200g Fresh Davao Pomelo Chunks / Portions

20g Pomelo Marmalade

400g Whipping Cream Paste

200g Water

0.20g Food Dyes (Pink/Peach)

PROCEDURE FOR CAKE BASE:

1. Preheat oven to 170 degrees Celsius.
2. Prepare two 9” round cake pan greased or lined at the bottom.
3. In a bowl, beat the egg yolks and sugar until fluffy.
4. Add in orange juice, vegetable oil, and water.
5. In a separate bowl, sift Daisy Cake Flour, salt and baking powder.
6. Fold the dry ingredients onto the wet ingredients.
7. In a separate bowl, combine egg whites and cream of tartar. Beat at low speed and gradually pour sugar until bubbles are forming.
8. When the mixture becomes whitish in color add the remaining sugar gently and mix at high speed until medium peaks are formed.
9. Fold the meringue to the combined dry and wet mixture.
10. Add pomelo pulps and continue folding until well combined.
11. Pour the batter into the two prepared greased 9'' round pan.
12. Smoothen the surface using a spatula.
13. Bake for 25-30 minutes.
14. Check the cake by inserting the toothpick into the center the cake. Once toothpick comes out clean when poked at the middle, it's done. 
15. Once baked, turn the pan upside down on a cooling rack until cooled. 

PROCEDURE FOR FILLING, FROSTING, TOPPING & ASSEMBLY:

1. Turn the whipping cream paste and water to whipped cream mixture. Follow package instructions. 
2. Add food dyes as preferred.
3. Arrange two cake layers with pomelo marmalade. 
4. Cover with whipped cream.
5. Top with pomelo chunks/portions and marmalade.
6. Optional to garnish with other preferred fruit. 

Output: 1 pc. 

Recipe created by Jamila Eloiza Pawai & Norlyn Nacion of Don Enrique Bustamante National High School coached by Amelia Velarde. 

Note: Minor changes on recipe was made by URC Flour Technical Services Team.