Ingredients

Group Batter portion
Ingredient
KG
Weight (%)
Cake Flour
0.034
20
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.136
80
Iodized salt
0.001
0.8
BAKELS BAKING POWDER
0.002
1.2
Water
0.085
50
Oil
0.068
40
Egg Yolk
0.105
61.76
APITO BUTTA VANILLA ESSENCE
0.012
7.06
Total Weight: 0.443
Group Foam portion
Ingredient
KG
Weight (%)
Egg white
0.210
-
Cream of tartar
0.003
-
Sugar
0.155
-
Total Weight: 0.368
Group Filling/Icing
Ingredient
KG
Weight (%)
Cremess Superior
0.200
-
Cold water
0.200
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.070
-
Total Weight: 0.470
Group Border Icing
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
0.010
-
Total Weight: 0.010

Method

How to do it:

Cake:
1. Combine all the ingredients for the batter portion in a bowl and mix by hand.
2. In a mixing bowl, whisk egg whites and cream of tartar.
3. Gradually add sugar while mixing on high speed until medium peaks form.
4. Fold batter portion into foam portion.
5. Pour into a 6” round pan with greased bottom. Make sure that the sides are ungreased.
6. Bake at 180°C for 25-30 minutes or until done.

Filling/Icing:
1. Combine Cremess Superior and cold water in a mixing bowl.
2. Add melted Non Temp White Chocolate.

Assembly:
1. Cut the cake horizontally into 3 layers.
2. Spread icing in between the layers.
3. Cover the cake with the icing.
4. Pipe borders.

Yield

1 x 6” round cake

Ingredients

Group Batter portion
Ingredient
KG
Weight (%)
Cake Flour
0.034
20
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.136
80
Iodized salt
0.001
0.8
BAKELS BAKING POWDER
0.002
1.2
Water
0.085
50
Oil
0.068
40
Egg Yolk
0.105
61.76
APITO BUTTA VANILLA ESSENCE
0.012
7.06
Total Weight: 0.443
Group Foam portion
Ingredient
KG
Weight (%)
Egg white
0.210
-
Cream of tartar
0.003
-
Sugar
0.155
-
Total Weight: 0.368
Group Filling/Icing
Ingredient
KG
Weight (%)
Cremess Superior
0.200
-
Cold water
0.200
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.070
-
Total Weight: 0.470
Group Border Icing
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
0.010
-
Total Weight: 0.010

Method

How to do it:

Cake:
1. Combine all the ingredients for the batter portion in a bowl and mix by hand.
2. In a mixing bowl, whisk egg whites and cream of tartar.
3. Gradually add sugar while mixing on high speed until medium peaks form.
4. Fold batter portion into foam portion.
5. Pour into a 6” round pan with greased bottom. Make sure that the sides are ungreased.
6. Bake at 180°C for 25-30 minutes or until done.

Filling/Icing:
1. Combine Cremess Superior and cold water in a mixing bowl.
2. Add melted Non Temp White Chocolate.

Assembly:
1. Cut the cake horizontally into 3 layers.
2. Spread icing in between the layers.
3. Cover the cake with the icing.
4. Pipe borders.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Chiffon

Finished Product

Finished Product

Cake

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