Climate Change

Climate change is the changes of our climate that we called Green House Effect (global warming) cause why the heath cannot go out through the ozone layer........ And it is happening just because of us, of what we have done to our daily  activities and to our surroundings..............

Northlink Technological College
Panabo City
No.	Last Name	First Name	Middle Name
1	Abarquez	Mergie Mae	D.
2	Alfetche	Salvador	C.
3	Bantilan	Jessa Joy	V.
4	Caracut	Daisy Jane	M.
5	Distor	Mary Jane	T.
6	Gagabe	April Joy	D.
7	Garcia	Ma. Luisa	R.
8	Jungco	Margie	G.
9	Legurpa	Anna Lou	P.
10	Lisen	Jesa	E.
11	Manco	Christian Jay	B.
12	Nabur	Gary Paul	B.
13	Normandia	Camelle	O.
14	Otara	Jamina	D.
15	Otugay	Leonilyn	S.
16	Pangay	Halima	F.
17	Plaza	Jobeth Naareth	D.
18	Quire-quire	Jenelyn	R.
19	Salem	Rodelyn	B.
20

MOIST CHOCOLATE CAKE

Ingredients:

2 cups sugar, divided

1 1/2 cups cake flour

2/3 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 eggs, separated and at room temperature

3/4 cup cold water

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

Instructions:

Heat oven to 350°F (180° C).

Combine 1-3/4 cups sugar, flour, cocoa, baking powder and salt in large bowl. Add oil, egg yolks, water and vanilla; beat until smooth.

Beat egg whites and cream of tartar in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Pour into an ungreased 10-inch tube pan.

Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate.

Makes 12-16 servings.

CARROT CAKE

Ingredients

• 2 cups white sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 1/2 cups vegetable oil
• 4 eggs
• 3 cups grated carrots
• 1 cup chopped walnuts
• 1 (3 ounce) package cream cheese
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 1/2 cups sifted confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2. Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
4. To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

                                                                CHIFFON CAKE

Ingredients

• 2 cups sifted cake flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup cold water
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 7 egg whites
• 1/2 teaspoon cream of tartar
• 1 recipe Williamsburg Butter Frosting

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
2. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
4. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
5. Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.