Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.150
100
Sugar
0.116
77.27
BAKELS CAKE CONCENTRATE
0.015
10
BAKELS OVALETT
0.006
4
APITO ORANGE PASTE
0.024
16
Oil
0.038
25
Water
0.087
58.18
Egg Yolk
0.450
54.54
Total Weight: 0.886
Group 2
Ingredient
KG
Weight (%)
Egg white
0.164
109.1
Sugar
0.058
38.64
Cream of tartar
0.001
0.77
Total Weight: 0.223
Group Icing
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.350
100
Total Weight: 0.350

Method

How to do it:

1. Combine all ingredients in Group 1 and blend on slow speed until smooth. Set aside.
2. In a separate mixing bowl, whip egg whites and cream of tartar on high speed for 1 minute.
3. Gradually add sugar and whip until medium peaks.
4. Fold in foam portion into batter portion.
5. Deposit in a jelly roll pan.
6. Bake at 180°C for 18 minutes or until done.

Yield

1 x jelly roll (12 x 16” pan)

Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.150
100
Sugar
0.116
77.27
BAKELS CAKE CONCENTRATE
0.015
10
BAKELS OVALETT
0.006
4
APITO ORANGE PASTE
0.024
16
Oil
0.038
25
Water
0.087
58.18
Egg Yolk
0.450
54.54
Total Weight: 0.886
Group 2
Ingredient
KG
Weight (%)
Egg white
0.164
109.1
Sugar
0.058
38.64
Cream of tartar
0.001
0.77
Total Weight: 0.223
Group Icing
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.350
100
Total Weight: 0.350

Method

How to do it:

1. Combine all ingredients in Group 1 and blend on slow speed until smooth. Set aside.
2. In a separate mixing bowl, whip egg whites and cream of tartar on high speed for 1 minute.
3. Gradually add sugar and whip until medium peaks.
4. Fold in foam portion into batter portion.
5. Deposit in a jelly roll pan.
6. Bake at 180°C for 18 minutes or until done.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake, Sponge