FOLLOW US
MENU

ENGANOS BOBOS

Ingredients:

Chiffon Cake:

2-1/4 cups cake flour
3/4 cup sugar
1/2 tsp iodized fine salt
1 tbsp baking powder
7 pc MAGNOLIA BROWN EGGS
1/2 cup corn oil
3/4 cup orange juice
1 tsp cream of tartar
3/4 cup sugar

Custard Cream:

1 cup sugar
2 tbsp unflavored gelatin
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
5 pc MAGNOLIA BROWN EGGS
1/2 tsp iodized fine salt
3 cups MAGNOLIA FULL CREAM MILK
2 tbsp MAGNOLIA GOLD BUTTER

Boiled Icing:

3 cups sugar
1 cup water
8 pc MAGNOLIA BROWN EGGS, use egg whites only
1 tsp cream of tartar

Garnish:

1 cup chopped walnuts
1 (400 g) can sliced peaches
1/4 cup chocolate syrup

Procedure:

  1. Preheat oven to 350°F. Grease and line a 15" x 18" jelly roll pan. Set aside.
  2. Mix together cake flour, sugar, salt and baking powder. Make a well in the center and pour egg yolks, corn oil and orange juice. Whisk together until well blended. Set aside.
  3. Beat egg whites with cream of tartar. Add sugar gradually. Fold into batter mixture. Pour over prepared jelly roll pan. Bake for 15 to 20 minutes.
  4. For the custard cream, mix all the dry ingredients. Gradually add the eggs and egg yolks. Stir in milk. Cook in a double boiler until thick and add butter. Set aside.
  5. To make boiled icing, cook sugar and water until it forms a thread when you lift your spoon from the syrup (340°C on the candy thermometer). Meanwhile, beat egg white with cream of tartar. Pour syrup and continue beating until stiff.
  6. To assemble, slice the chiffon cake into 2 and place 1 slice on a 3-quart rectangular ovenproof dish. Spread 1/2 of the custard cream. Sprinkle 1/2 cup of the walnuts and arrange 1/2 of the sliced peaches. Top the other 1/2 of the chiffon cake and do the same with the custard cream. Pipe decoratively the boiled icing, then arrange the rest of the walnuts and peaches. Drizzle with chocolate syrup on top. Freeze for 2 hours before serving.
Makes 16 pieces.
Share This Recipe

More Madalicious Things For You

UBE PANCAKES WITH CREAM CHEESE SAUCE
MANGO CREAM REF CAKE
CASTELLA CAKE
CREMA & ICE CREAM COFFEE
DELICIOUS BABY BACK RIBS IN CLASSIC BBQ SAUCE
VEEGA MEAT-FREE SISIG
CALLOS
GARLIC HONEY GLAZED MEAT-FREE NUGGETS

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.