Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.213
100
Sugar
0.175
82.4
BAKELS BAKING POWDER
0.003
1.2
Egg Yolk
0.215
101.2
Corn Oil
0.075
35.3
Water
0.085
40
BAKELS OVALETT
0.004
1.88
Total Weight: 0.769
Group 2
Ingredient
KG
Weight (%)
Egg white
0.285
134.12
Sugar
0.090
42.35
Cream of tartar
0.001
0.5
Total Weight: 0.376

Method

How to do it:

1. Blend egg yolk portion except corn oil until smooth. Add oil gradually at the last stage of mixing. Set aside.
2. Whip egg whites and cream of tartar. Add sugar gradually until stiff and fold into the egg yolk mixture.
3. Deposit in greased and lined mamon tins and bake at 180°C for 15-20 minutes.

Yield

38 x 30-g batter

Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.213
100
Sugar
0.175
82.4
BAKELS BAKING POWDER
0.003
1.2
Egg Yolk
0.215
101.2
Corn Oil
0.075
35.3
Water
0.085
40
BAKELS OVALETT
0.004
1.88
Total Weight: 0.769
Group 2
Ingredient
KG
Weight (%)
Egg white
0.285
134.12
Sugar
0.090
42.35
Cream of tartar
0.001
0.5
Total Weight: 0.376

Method

How to do it:

1. Blend egg yolk portion except corn oil until smooth. Add oil gradually at the last stage of mixing. Set aside.
2. Whip egg whites and cream of tartar. Add sugar gradually until stiff and fold into the egg yolk mixture.
3. Deposit in greased and lined mamon tins and bake at 180°C for 15-20 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Sponge

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