Rainbow Cake
14-006
Group Cake
Ingredient
KG
%
Cake Flour
0.200
100.00
Refined Sugar
0.300
150.00
BAKELS CAKE CONCENTRATE
0.010
5.00
BAKELS OVALETT
0.030
15.00
Eggs
0.600
300.00
Oil
0.200
100.00
APITO UBE PASTE
0.010
0.50
APITO PANDAN PASTE
0.010
0.50
APITO LEMON PASTE
0.010
0.50
APITO ORANGE PASTE
0.010
0.50
APITO STRAWBERRY PASTE
0.010
0.50
APITO BLUEBERRY PASTE
0.010
0.50
Total Weight: 1.400
Group Filling
Ingredient
KG
%
BAKELS LES FRUITS 50% BLUEBERRY
0.150
0.15
BAKELS LES FRUITS 50% STRAWBERRY
0.150
-
Total Weight: 0.300
Group Filling/Icing
Ingredient
KG
%
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.400
-
All Purpose Cream (chilled)
0.250
-
Cold water
0.100
-
Total Weight: 0.750
Group Topping
Ingredient
KG
%
BAKELS LES FRUITS 50% BLUEBERRY
0.100
-
BAKELS LES FRUITS 50% STRAWBERRY
0.100
-
Total Weight: 0.200
How to do it:
Cake:
1. Combine first five ingredients for cake portion.
2. Using a wire whisk, mix on low speed for 30 seconds.
3. Shift to high speed and mix for 5 minutes.
4. Shift to low speed and mix for 30 seconds.
5. Fold in oil.
6. Divide batter in six equal parts.
7. Fold in each of the Apito flavocol variants for each portion to make 6 batters of different flavors.
8. Deposit each flavored batter into individual 6”x 3” - inch rectangular pans.
9. Bake at 200°C for 10 minutes. Remove from pan and cool.
Filling/Icing:
1. Mix Whip Brite and all purpose cream on low speed for 2 minutes using a wire whisk.
2. Scrape and shift to high speed. Mix for 3 minutes.
3. Gradually add water while mixing on low speed.
4. Continue mixing on high speed for 2 minutes.
Assembly:
1. Place Apito Ube-flavored cake at the bottom of the plate/cake board, followed by Apito Blueberry, Apito Pandan, Apito Lemon, Apito Orange and finish with Apito Strawberry on top. Put filling between flavors.
2. Cover with icing and top with Les Fruits Blueberry 50% and Les Fruits Strawberry 50%.
Yield: 1 Piece Rectangular Cake (6 by 3”)
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