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	<title>Filipino baking Archives - The Quirino Kitchen</title>
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	<title>Filipino baking Archives - The Quirino Kitchen</title>
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		<title>Japanese Castella Sponge Cake</title>
		<link>https://thequirinokitchen.com/how-to-make-the-castella-cake-and-japan-honors-president-elpidio-quirino/</link>
					<comments>https://thequirinokitchen.com/how-to-make-the-castella-cake-and-japan-honors-president-elpidio-quirino/#respond</comments>
		
		<dc:creator><![CDATA[Elizabeth Q]]></dc:creator>
		<pubDate>Thu, 07 Jul 2016 10:00:33 +0000</pubDate>
				<category><![CDATA[Cooking]]></category>
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		<category><![CDATA[Japanese Castella Sponge Cake]]></category>
		<category><![CDATA[Japanese dessert recipes]]></category>
		<category><![CDATA[Philippine home cooking]]></category>
		<category><![CDATA[Pinoy lutong bahay recipe]]></category>
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		<guid isPermaLink="false">http://asianinamericamag.com/?p=5838</guid>

					<description><![CDATA[<a href="https://thequirinokitchen.com/how-to-make-the-castella-cake-and-japan-honors-president-elpidio-quirino/" title="Japanese Castella Sponge Cake" rel="nofollow"><img width="480" height="640" src="https://thequirinokitchen.com/wp-content/uploads/2016/07/AsianInAmericaCastellaSlicedWithTeaCup2016-e1467841255572.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="1" decoding="async" fetchpriority="high" srcset="https://thequirinokitchen.com/wp-content/uploads/2016/07/AsianInAmericaCastellaSlicedWithTeaCup2016-e1467841255572.jpg 480w, https://thequirinokitchen.com/wp-content/uploads/2016/07/AsianInAmericaCastellaSlicedWithTeaCup2016-e1467841255572-225x300.jpg 225w" sizes="(max-width: 480px) 100vw, 480px" /></a>The Castella is a Japanese sponge loaf cake which has Portuguese origins. It's pronounced 'kasutera' by locals in Japan. Baking involves foaming the egg yolks over hot water to aerate the batter. After the cake is baked, honey is brushed on top and the entire loaf is covered in plastic to seal in the moist butter flavors.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">5838</post-id>	</item>
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		<title>Banana-Pineapple Cake</title>
		<link>https://thequirinokitchen.com/banana-pineapple-coffee-cake/</link>
					<comments>https://thequirinokitchen.com/banana-pineapple-coffee-cake/#comments</comments>
		
		<dc:creator><![CDATA[Elizabeth Q]]></dc:creator>
		<pubDate>Wed, 05 Sep 2012 03:30:54 +0000</pubDate>
				<category><![CDATA[Breakfast]]></category>
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		<category><![CDATA[banana cake recipe]]></category>
		<category><![CDATA[Banana Pineapple Cake]]></category>
		<category><![CDATA[Elizabeth Ann Besa Quirino recipe]]></category>
		<category><![CDATA[Filipino baking]]></category>
		<category><![CDATA[home baked recipes]]></category>
		<category><![CDATA[Philippine home cooking]]></category>
		<category><![CDATA[pineapple recipes]]></category>
		<guid isPermaLink="false">http://asianinamericamag.com/?p=1777</guid>

					<description><![CDATA[<a href="https://thequirinokitchen.com/banana-pineapple-coffee-cake/" title="Banana-Pineapple Cake" rel="nofollow"><img width="600" height="400" src="https://thequirinokitchen.com/wp-content/uploads/2012/09/IMG_9910-e1346794869792.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="1" decoding="async" srcset="https://thequirinokitchen.com/wp-content/uploads/2012/09/IMG_9910-e1346794869792.jpg 600w, https://thequirinokitchen.com/wp-content/uploads/2012/09/IMG_9910-e1346794869792-300x200.jpg 300w" sizes="(max-width: 600px) 100vw, 600px" /></a>Bananas never go to waste in our home. Most especially if they are over ripened bananas. These are the best and sweetest for baking this Banana-Pineapple Cake. Now that back to school season has started, you may want to give the kiddies, and yourself a treat after school, while doing homework or just to reward...]]></description>
		
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			<slash:comments>14</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1777</post-id>	</item>
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		<title>Ube Pan de Sal</title>
		<link>https://thequirinokitchen.com/ube-pan-de-sal-filipino-bread-buns-with-purple-yam/</link>
					<comments>https://thequirinokitchen.com/ube-pan-de-sal-filipino-bread-buns-with-purple-yam/#comments</comments>
		
		<dc:creator><![CDATA[Elizabeth Q]]></dc:creator>
		<pubDate>Wed, 28 Dec 2011 23:07:51 +0000</pubDate>
				<category><![CDATA[Appetizers and Sides]]></category>
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		<category><![CDATA[Amy Besa Romy Dorotan Memories of Philippine Kitchens Cookbook]]></category>
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		<category><![CDATA[homemade bread]]></category>
		<category><![CDATA[How to make Ube Pan de Sal Purple Yam Bread Buns]]></category>
		<category><![CDATA[Philippine home cooking recipe]]></category>
		<category><![CDATA[Pinoy food lutong bahay]]></category>
		<category><![CDATA[ube pan de sal]]></category>
		<category><![CDATA[ube recipes]]></category>
		<guid isPermaLink="false">http://asianinamericamag.com/?p=1094</guid>

					<description><![CDATA[<a href="https://thequirinokitchen.com/ube-pan-de-sal-filipino-bread-buns-with-purple-yam/" title="Ube Pan de Sal" rel="nofollow"><img width="600" height="400" src="https://thequirinokitchen.com/wp-content/uploads/2011/12/IMG_8062-e1325111106233.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="1" decoding="async" srcset="https://thequirinokitchen.com/wp-content/uploads/2011/12/IMG_8062-e1325111106233.jpg 600w, https://thequirinokitchen.com/wp-content/uploads/2011/12/IMG_8062-e1325111106233-300x200.jpg 300w" sizes="(max-width: 600px) 100vw, 600px" /></a>These Ube Pan de Sal are the familiar Filipino bread buns we love, but with the sweet addition of purple yam. Most Filipinos are familiar with ube, a tuber often used in desserts and kakanins (rice cakes with coconut)]]></description>
		
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			<slash:comments>9</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1094</post-id>	</item>
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