Ingredients

Group Egg yolk portion
Ingredient
KG
Weight (%)
Cake Flour
0.200
100
BAKELS BAKING POWDER
0.008
4
Sugar
0.100
50
Salt
0.002
0.8
Corn Oil
0.110
55
Egg Yolk
0.210
105
Water
0.090
45
Total Weight: 0.720
Group Egg white portion
Ingredient
KG
Weight (%)
Egg white
0.350
175
Cream of tartar
0.001
0.5
Sugar
0.200
100
Total Weight: 0.551
Group Topping
Ingredient
KG
Weight (%)
APITO STRAWBERRY PASTE
0.025
Amount indicated is good for 1 chiffon cake only
APITO MOCHA PASTE
0.013
Amount indicated is good for 1 chiffon cake only
APITO BLUEBERRY PASTE
0.015
Amount indicated is good for 1 chiffon cake only
APITO PANDAN PASTE
0.022
Amount indicated is good for 1 chiffon cake only
Total Weight: 0.075

Method

How to do it:

1. Combine cake flour, Bakels Baking Powder, sugar (1), and salt in a bowl. Set aside.
2. Combine corn oil, egg yolk, water, and the dry ingredients from step 1 in a mixing bowl. Mix on low speed until smooth.
3. In a separate mixing bowl, combine egg whites and cream of tartar. Whip on high speed for 1 minute.
4. Gradually add sugar (2) while mixing on high speed. Whip until medium peak.
5. Fold egg white portion in egg yolk portion until well-combined.
6. Divide the batter into 750g and 300g. Set aside the 750-g portion and combine the 300-g portion with the desired Apito flavocol. Mix until well-combined.
Deposit approximately 20g of the flavored batter in a piping bag.
7. Combine plain batter (750g) and flavored batter (approximately 300g) to create a marbled effect.
8. Deposit in a tube pan.
9. Pipe three thin rings of flavored batter on top of the cake. Swirl using a barbecue stick.
10. Bake at 180°C for 50-60 minutes or until done.

Yield

1 chiffon cake

Ingredients

Group Egg yolk portion
Ingredient
KG
Weight (%)
Cake Flour
0.200
100
BAKELS BAKING POWDER
0.008
4
Sugar
0.100
50
Salt
0.002
0.8
Corn Oil
0.110
55
Egg Yolk
0.210
105
Water
0.090
45
Total Weight: 0.720
Group Egg white portion
Ingredient
KG
Weight (%)
Egg white
0.350
175
Cream of tartar
0.001
0.5
Sugar
0.200
100
Total Weight: 0.551
Group Topping
Ingredient
KG
Weight (%)
APITO STRAWBERRY PASTE
0.025
Amount indicated is good for 1 chiffon cake only
APITO MOCHA PASTE
0.013
Amount indicated is good for 1 chiffon cake only
APITO BLUEBERRY PASTE
0.015
Amount indicated is good for 1 chiffon cake only
APITO PANDAN PASTE
0.022
Amount indicated is good for 1 chiffon cake only
Total Weight: 0.075

Method

How to do it:

1. Combine cake flour, Bakels Baking Powder, sugar (1), and salt in a bowl. Set aside.
2. Combine corn oil, egg yolk, water, and the dry ingredients from step 1 in a mixing bowl. Mix on low speed until smooth.
3. In a separate mixing bowl, combine egg whites and cream of tartar. Whip on high speed for 1 minute.
4. Gradually add sugar (2) while mixing on high speed. Whip until medium peak.
5. Fold egg white portion in egg yolk portion until well-combined.
6. Divide the batter into 750g and 300g. Set aside the 750-g portion and combine the 300-g portion with the desired Apito flavocol. Mix until well-combined.
Deposit approximately 20g of the flavored batter in a piping bag.
7. Combine plain batter (750g) and flavored batter (approximately 300g) to create a marbled effect.
8. Deposit in a tube pan.
9. Pipe three thin rings of flavored batter on top of the cake. Swirl using a barbecue stick.
10. Bake at 180°C for 50-60 minutes or until done.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Chiffon

Finished Product

Finished Product

Cake