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 PANDAN PASTE
0.015
10
Oil
0.038
25
Water
0.087
58.18
Egg Yolk
0.082
54.54
Total Weight: 0.509
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 Filling
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.200
100
Cold water
0.100
50
APITO UBE PASTE
0.020
10
Total Weight: 0.320
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.300
100
Cold water
0.090
30
Butter (softened)
0.075
25
Total Weight: 0.465

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 15 minutes or until done.

Filling:
1. Place Bakels Whipping Cream in a mixing bowl and whip using a paddle on high speed for 1 minute.
2. Add cold water gradually and whip with a wire whisk until desired volume and consistency are achieved.
3. Add Apito Ube Paste and whip for 1 minute on high speed.

Icing:
1. Place Bakels Whipping Cream and softened butter in a mixing bowl and whip using a paddle on high speed for 1 minute.
2. Add cold water gradually and whip with a wire whisk until desired volume and consistency are achieved.

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 PANDAN PASTE
0.015
10
Oil
0.038
25
Water
0.087
58.18
Egg Yolk
0.082
54.54
Total Weight: 0.509
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 Filling
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.200
100
Cold water
0.100
50
APITO UBE PASTE
0.020
10
Total Weight: 0.320
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.300
100
Cold water
0.090
30
Butter (softened)
0.075
25
Total Weight: 0.465

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 15 minutes or until done.

Filling:
1. Place Bakels Whipping Cream in a mixing bowl and whip using a paddle on high speed for 1 minute.
2. Add cold water gradually and whip with a wire whisk until desired volume and consistency are achieved.
3. Add Apito Ube Paste and whip for 1 minute on high speed.

Icing:
1. Place Bakels Whipping Cream and softened butter in a mixing bowl and whip using a paddle on high speed for 1 minute.
2. Add cold water gradually and whip with a wire whisk until desired volume and consistency are achieved.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake, Sponge