Pineapple Supreme Cake
00-039
Group 1
Ingredient
KG
%
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.100
66.70
Fino Cake Emulsifier
0.015
10.00
Salt
0.003
1.70
Sugar
0.150
100.00
All Purpose Flour
0.150
100.00
BAKELS BAKING POWDER
0.004
2.70
Baking soda
0.004
2.70
Whole Eggs
0.100
66.70
BRITE VANILLA EXTRA STRENGTH
0.001
0.70
Light corn syrup
0.013
8.30
Water
0.050
33.30
Pineapple juice
0.050
33.30
Walnuts
0.020
13.30
Pineapple chunks
0.020
13.30
Total Weight: 0.679
Group 2
Ingredient
KG
%
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
-
Cold water
0.200
-
Total Weight: 0.400
How to do it:
Cake:
1. Cream Butta Butteroil Substitute, Fino Cake Emulsifier, salt and sugar.
2. Add all purpose flour, Bakels Baking Powder, baking soda and mix for 30 seconds at 2nd speed.
3. Add eggs, Brite Vanilla Regular and light corn syrup in three (3) stages for 2 minutes at 2nd speed.
4. Shift mixer to 1st speed, add water and pineapple juice and mix for 3 minutes.
5. Add diced walnuts and pineapple pieces. Mix until well distributed throughout the batter.
6. Pour on greased 9” round pan lined with wax paper and bake at 180°C for 45 minutes.
7. Cool. Top with icing then chill before serving.
Whipped Topping:
1. Mix Whip Brite Powder and water for 5 minutes at high speed using a wire whisk.
2. Spread or pipe onto cooled cake immediately.
Yield: 1 x 9-inch round cake
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