Ingredients

Group Batter portion
Ingredient
KG
Weight (%)
Cake Flour
0.220
100
Oil
0.110
50
Water
0.110
50
Sugar
0.100
45.45
Egg Yolk
0.240
109.09
Salt
0.004
1.91
BAKELS CAKE CONCENTRATE
0.012
5.45
BAKELS ALKALIZED COCOA POWDER
0.040
18
APITO CHOCOLATE PASTE
0.011
5
Total Weight: 0.847
Group Foam portion
Ingredient
KG
Weight (%)
Egg white
0.500
227.27
Sugar
0.200
90.91
Cream of tartar
0.002
0.91
Total Weight: 0.702

Method

How to do it:

Batter portion:
1. Combine cake flour, Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, 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.

Yield

1 chiffon cake

Ingredients

Group Batter portion
Ingredient
KG
Weight (%)
Cake Flour
0.220
100
Oil
0.110
50
Water
0.110
50
Sugar
0.100
45.45
Egg Yolk
0.240
109.09
Salt
0.004
1.91
BAKELS CAKE CONCENTRATE
0.012
5.45
BAKELS ALKALIZED COCOA POWDER
0.040
18
APITO CHOCOLATE PASTE
0.011
5
Total Weight: 0.847
Group Foam portion
Ingredient
KG
Weight (%)
Egg white
0.500
227.27
Sugar
0.200
90.91
Cream of tartar
0.002
0.91
Total Weight: 0.702

Method

How to do it:

Batter portion:
1. Combine cake flour, Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, 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.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Chiffon

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