Taisan Cake
10-087
Group Egg yolk portion
Ingredient
KG
%
Cake Flour
0.250
100.00
Sugar
0.159
63.50
Egg Yolk
0.159
63.50
Water
0.025
10.00
Vegetable Oil
0.063
25.00
Butter
0.063
25.00
BAKELS OVALETT
0.020
8.00
BAKELS BAKING POWDER
0.005
2.00
BRITE VANILLA EXTRA STRENGTH
0.001
0.50
Total Weight: 0.744
Group Egg white portion
Ingredient
KG
%
Egg white
0.159
63.50
Sugar
0.159
63.50
Cream of tartar
0.001
0.20
Total Weight: 0.318
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
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