DOROTHY Ferreria is one chef that I personally love, admire and respect. Not only is she very good in her craft, which is mainly baking, and very professional when you work with her, she’s also a very genuine and sincere person and friend. When FLAVORS Magazine was just starting way back in 2000, I didn’t know her personally, but she was already THE Dorothy Ferreria, running her own cooking school, Dorothy’s Cooking School, successfully. One day, she called me in the office to personally talk to me and say that she ‘discovered’ FLAVORS Magazine and just wanted to let me know how nice she found it to be. After that, she carried the magazine in her cooking school and recommended it to her students. I will never forget that because she was one of the people – and companies – who supported FLAVORS Magazine through its trying first few years. I’ve maintained a close friendship with her eversince, and I made sure that we stayed in touch constantly. Even now, I feel her strong support in my every endeavor, as she keeps a close bond with me, especially on Facebook, although she writes for a different magazine. You see, in the culinary magazine industry, we’re all not just friendly competitors but friends who are delighted to bump into each other during events and love to sit down and enjoy a meal together.
So, when Chef Dorothy sent me an invitation to watch her baking demo for Global Pacific at the Bakery Fair 2013, which opened this morning (February 21, 2013) and is ongoing until Saturday (February 23, 2013), I dropped everything and went to World Trade Center with my husband Raff. We were a little late, so by the time we got to the Global Pacific booth, her baking demo was already ongoing. A quick wave, and then we went to work right away, shooting her concoctions after every recipe was done and, when she took a break from the demo, we plated some of them for a more stylized shoot.
Chef Dorothy demonstrated six recipes using products imported and locally distributed by Global Pacific, such as Ravika Extra Virgin Olive Oil, Beryl’s Chocolate Gourmet and Cocoa Powder, Flechard Butler Selection Butter Blend, Sunshine Unsalted Butter, Conaprole Full Cream Milk, Swiss Valley Cream Cheese, Bunge Non Dairy Whip Topping, and Andros Strawberry or Blueberry Filling.
One of the recipes that caught my fancy was Ravishing Ravika Cake because it was made using extra virgin olive oil as its fat component. So I’m sharing with you its recipe, straight from Chef Dorothy Ferreria’s baking demo. She’ll be doing demos at Bakery Fair 2013 every day at 2:00 p.m. for the duration of the event. You can still catch her.
2-1/4 cups sifted cake flour
1-1/2 tsps. sifted baking powder
1/4 tsp. fine salt
grated zest of 1 pc. orange
1/2cup Ravika Extra Virgin Olive Oil
4 egg yolks
3/4 cup white sugar
juice of 1 pc. orange
4 egg whites
1/4 tsp. cream of tartar
1/4 cup sugar
1. Preheat oven to 350°F. Line bottom of an 8×12-inch rectangular baking pan (2 inches high) with baking paper or parchment paper. Set aside.
2. In a mixing bowl, combine cake flour, baking powder, salt and grated orange zest. Set aside.
3. In the bowl of an electric mixer, beat olive oil together with egg yolks and sugar until mixture becomes light. Pour in orange juice and beat until blended. Add in dry ingredients and beat until well incorporated. Set aside. Mixture will be very thick.
4. In another mixing bowl, beat egg whites with cream of tartar until egg whites are frothy. Pour in remaining sugar gradually while beating the mixture at medium speed. After adding all of the sugar, increase the speed of the mixer and continue to beat until egg whites are stiff but not dry.
5. Fold beaten egg whites into the egg yolk mixture.
6. Pour cake batter into the prepared baking pan, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
7. Unmold cake to a wire rack or cake tray. Poke the surface of the cake with a barbecue stick.
juice of 1 pc. orange
rum or calamansi juice to total 1/3 cup
1. Combine all ingredients for the glaze in a bowl. Mix together.
2. Immediately brush onto the cake while still hot.
1-1/2 cups Bunge Non Dairy Whip Topping
Beryl’s Colored Chocolate
1. Slice cake into 32 portions.
2. Top each portion with prepared whipped cream and decorate with chocolate curls.