Ingredients

Group Egg yolk portion
Ingredient
KG
Weight (%)
Cake Flour
0.250
100
Sugar
0.159
63.5
Egg Yolk
0.159
63.5
Water
0.025
10
Vegetable Oil
0.063
25
Butter
0.063
25
BAKELS OVALETT
0.020
8
BAKELS BAKING POWDER
0.005
2
BRITE VANILLA EXTRA STRENGTH
0.001
0.5
Total Weight: 0.744
Group Egg white portion
Ingredient
KG
Weight (%)
Egg white
0.159
63.5
Sugar
0.159
63.5
Cream of tartar
0.001
0.2
Total Weight: 0.318

Method

How to do it:

Egg yolk portion:
1. Combine cake flour, Bakels baking powder, sugar, ovalett, egg yolk, water, vegetable oil and butter in a mixing bowl.
2. Using a paddle, mix on low speed for 10 seconds.
3. Shift to high speed and mix for 4 minutes.

Egg white portion:
1. In a separate mixing bowl, combine egg whites and cream of tartar.
2. Using a wire whisk, mix on high speed for 30 seconds.
3. Gradually add sugar while mixing on high speed for 1 minute and 30 seconds.

Assembly:
1. Fold in egg white portion into egg yolk portion using a wire whisk.
2. Deposit 300 g batter in small rectangular pans or loaf until half- full.
3. Cover rectangular pans using aluminum foil.
4. Bake at 180°C for 25 minutes.
5. Brush taisan cake with melted sugar and sprinkle with sugar.

Yield

3 x 300g batter

Ingredients

Group Egg yolk portion
Ingredient
KG
Weight (%)
Cake Flour
0.250
100
Sugar
0.159
63.5
Egg Yolk
0.159
63.5
Water
0.025
10
Vegetable Oil
0.063
25
Butter
0.063
25
BAKELS OVALETT
0.020
8
BAKELS BAKING POWDER
0.005
2
BRITE VANILLA EXTRA STRENGTH
0.001
0.5
Total Weight: 0.744
Group Egg white portion
Ingredient
KG
Weight (%)
Egg white
0.159
63.5
Sugar
0.159
63.5
Cream of tartar
0.001
0.2
Total Weight: 0.318

Method

How to do it:

Egg yolk portion:
1. Combine cake flour, Bakels baking powder, sugar, ovalett, egg yolk, water, vegetable oil and butter in a mixing bowl.
2. Using a paddle, mix on low speed for 10 seconds.
3. Shift to high speed and mix for 4 minutes.

Egg white portion:
1. In a separate mixing bowl, combine egg whites and cream of tartar.
2. Using a wire whisk, mix on high speed for 30 seconds.
3. Gradually add sugar while mixing on high speed for 1 minute and 30 seconds.

Assembly:
1. Fold in egg white portion into egg yolk portion using a wire whisk.
2. Deposit 300 g batter in small rectangular pans or loaf until half- full.
3. Cover rectangular pans using aluminum foil.
4. Bake at 180°C for 25 minutes.
5. Brush taisan cake with melted sugar and sprinkle with sugar.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake, Sponge

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