About Me

I was a banker who pursued my passion in baking and turned it into a home-based business.I taught Home Economics (HELE) in The Learning Child in Ayala Alabang. I also was a community volunteer and taught arts and crafts and home economics to the children in Virlanie, a non-govt institution that care for streetchildren.

Monday, January 23, 2012

Half Moon

I recently went to Bacolod.  Went on a food trip....ooohhh the food esp those indigenous are YUMMY

My friend who was my host in Bacolod asked me to taste her fave cake since her childhood days.

I did and it was delish but sinful.  The cake is sooo rich because of the frosting that was
oozing. Guilty pleasures.

I tried to replicate the recipe but of course the original is still the best.

It is called Half Moon because of its shape. It is spongecake with a very rich goooey frosting
or topping.


6 large eggs
3/4 cup sugar
1 1/4 cups sifted cake flour
1/4 teaspoon salt
1/4 cup melted butter

Pre-heat oven to 325 Farenheight.

Line 9 x 13 inch pan with wax paper.  Set aside.

Beat eggs until fluffy.  Add sugar and continue until thick. FOLD in flour and salt, then  FOLD
in the melted butter.

 Pout into prepared pan. Bake for 15 to 20 minutes.  Cool for  5 minutes and invert in a cake
rack and let cool.


10 large egg yolks
1 can condensed milk
1 teaspoon vanilla
2 tablespoons butter

In a double boiler, combine egg yolks, condensed milk and vanilla. Cook over medium heat,
stirring continuously until thick enough to spread. Remove from heat and add the butter.
Set aside.

Get round cookie cutter 3" inch.  Cut several from cake.  Cut the round cakes in half to look
like half moons. Spread topping on top of each half moon.

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