LeBen

  Donations and Volunteers for the Typhoon Yolanda relief effort Where and how to donate Cash donations through DSWD: Via Land Bank of the Philippines (Batasan Branch) Contact person: Ms. Fe Catalina at   +63 918-628-1897   Peso Current Account No. 3122-1011-84 US Dollar Savings Account No. 3124-0055-81, swift code TLBPPHMMXXX Via G Cash – http://disaster.dswd.gov.ph/online-donation/gcash Via Credit Card or Online – http://disaster.dswd.gov.ph/online-donation/ In-kind donations may be dropped off at any of the following locations: Ateneo de Manila University, Katipunan Avenue, Loyola Heights, Quezon City 1108 De La Salle University, 2401 Taft Avenue, Manila 1004 Contact person: Mr. Charles Kevin Ronda at   +63 905-342-7647   Other contact details: International and local donations (DSWD): Usec. Angelita Medel at   +63 928-550-0532   Asec. Ted Romo at   +63 947-996-1785   Dir. Resty Macuto at +63 16-428-6557 International donations (DFA): Asec. Gar

    Chocolate Chiffon Cake 5 large eggs plus one additional small egg white  1 1/2 cup (150 grams) sifted cake flour 1/2 cup unsweetened cocoa powder (regular unsweetened or Dutch-processed) 1 cup + 2 tablespoon (225 grams) granulated white sugar, divided 1 1/2 t easpoons (6 grams) baking powder   (0.75 gram) baking soda 1/2 teaspoon   salt 1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflower oil)   (135 ml) freshly brewed coffee or water, at room temperature 1 1/2 teaspoons pure vanilla extract 1/3 teaspoon cream of tartar (optional) Chocolate Glaze 4.5 ounces (135 grams) semi sweet chocolate, chopped 3 tablespoons (42.75 grams) butter, diced 1 3/4 tablespoons light corn syrup (liquid glucose or g