Caramel Cake
10-122
Group Batter portion
Ingredient
KG
%
Cake Flour
0.100
100.00
Oil
0.046
45.45
Water
0.050
50.00
Sugar
0.046
45.45
Egg Yolk
0.109
109.09
Salt
0.002
1.91
BAKELS CAKE CONCENTRATE
0.006
5.45
Total Weight: 0.358
Group Foam portion
Ingredient
KG
%
Egg white
0.227
227.27
Sugar
0.091
90.91
Cream of tartar
0.001
0.91
Total Weight: 0.319
Group Filling/Icing
Ingredient
KG
%
BAKELS DULCE DE LECHE
0.150
-
BAKELS BAKE STABLE CUSTARD MIX
0.038
-
Water
0.113
-
Total Weight: 0.300
How to do it:
Batter portion:
1. Combine cake flour, Bakels Cake Concentrate, sugar and salt in a bowl.
2. Add vegetable oil, egg yolk and water. Mix by hand until smooth.
3. Set aside.
Foam portion:
1. Using a wire whisk, whip egg white and cream of tartar for 1 minute.
2. Gradually add sugar and continue mixing until medium stiffness is obtained.
Assembly:
1. Fold in batter portion into foam portion.
2. Deposit in a tube pan.
3. Bake at 180°C until done.
4. Cool.
5. Cut cake horizontally into 2 layers.
6. Spread filling in the middle.
7. Cover with the icing.
Yield: 1 x 6 inch cake
Related recipes
