Butterscotch Chiffon Cake
18-079
Group Batter portion
Ingredient
KG
%
Cake Flour
0.034
20.00
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.136
80.00
Iodized salt
0.001
0.80
BAKELS BAKING POWDER
0.002
1.20
Water
0.085
50.00
Oil
0.068
40.00
Egg Yolk
0.105
61.76
APITO BUTTA VANILLA ESSENCE
0.012
7.06
Total Weight: 0.443
Group Foam portion
Ingredient
KG
%
Egg white
0.210
-
Cream of tartar
0.003
-
Sugar
0.155
-
Total Weight: 0.368
Group Filling/Icing
Ingredient
KG
%
CREMESS SUPERIOR
0.200
-
Cold water
0.200
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.070
-
Total Weight: 0.470
Group Border Icing
Ingredient
KG
%
BAKELS DULCE DE LECHE
0.010
-
Total Weight: 0.010
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
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