Ingredients

Group Batter portion
Ingredient
KG
Weight (%)
Cake Flour
0.100
100
Oil
0.046
45.45
Water
0.050
50
Sugar
0.046
45.45
Egg Yolk
0.109
109.09
Salt
0.002
1.91
BAKELS CAKE CONCENTRATE
0.006
5.45
APITO UBE PASTE
0.010
10
Total Weight: 0.368
Group Foam portion
Ingredient
KG
Weight (%)
Egg white
0.227
227.27
Sugar
0.091
90.91
Cream of tartar
0.001
0.91
Total Weight: 0.319
Group Filling
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.125
-
Cold water
0.063
-
APITO UBE PASTE
-
-
Total Weight: 0.188
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.250
100
Cold water
0.075
30
Butter
0.063
25
Total Weight: 0.388

Method

How to do it:

Batter portion:
1. Combine cake flour, Bakels Cake Concentrate, sugar and salt in a bowl.
2. Add vegetable oil, egg yolk, water and Apito Ube Paste. Mix by hand until smooth.
3. Set aside.

Foam portion:
1. Using a wire whisk, whip egg white and cream of tartar for 1 minute.
2. Gradually add sugar and continue mixing until medium stiffness is obtained.

Filling:
1. Beat Bakels Whipping Cream with a paddle on medium speed for 3 minutes.
2. Add cold water gradually while whipping with a wire whisk on high speed for 3 minutes or until desired consistency is achieved.
3. Fold in Apito Ube Paste.

Icing:
1. Using a paddle, beat Bakels Whipping Cream on medium speed for 5 minutes.
2. Using a wire whisk, continue mixing Bakels Whipping Cream on high speed while gradually adding cold water.
3. When the acceptable volume is reached, add the softened butter and continue mixing until the desired consistency is achieved.

Assembly:
1. Fold in batter portion into foam portion.
2. Deposit in a tube pan.
3. Bake at 180°C until done.
4. Cut cake horizontally into 3 layers.
5. Spread filling in the middle and cover with icing.

Yield

1 x 8 inches round cake

Ingredients

Group Batter portion
Ingredient
KG
Weight (%)
Cake Flour
0.100
100
Oil
0.046
45.45
Water
0.050
50
Sugar
0.046
45.45
Egg Yolk
0.109
109.09
Salt
0.002
1.91
BAKELS CAKE CONCENTRATE
0.006
5.45
APITO UBE PASTE
0.010
10
Total Weight: 0.368
Group Foam portion
Ingredient
KG
Weight (%)
Egg white
0.227
227.27
Sugar
0.091
90.91
Cream of tartar
0.001
0.91
Total Weight: 0.319
Group Filling
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.125
-
Cold water
0.063
-
APITO UBE PASTE
-
-
Total Weight: 0.188
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.250
100
Cold water
0.075
30
Butter
0.063
25
Total Weight: 0.388

Method

How to do it:

Batter portion:
1. Combine cake flour, Bakels Cake Concentrate, sugar and salt in a bowl.
2. Add vegetable oil, egg yolk, water and Apito Ube Paste. Mix by hand until smooth.
3. Set aside.

Foam portion:
1. Using a wire whisk, whip egg white and cream of tartar for 1 minute.
2. Gradually add sugar and continue mixing until medium stiffness is obtained.

Filling:
1. Beat Bakels Whipping Cream with a paddle on medium speed for 3 minutes.
2. Add cold water gradually while whipping with a wire whisk on high speed for 3 minutes or until desired consistency is achieved.
3. Fold in Apito Ube Paste.

Icing:
1. Using a paddle, beat Bakels Whipping Cream on medium speed for 5 minutes.
2. Using a wire whisk, continue mixing Bakels Whipping Cream on high speed while gradually adding cold water.
3. When the acceptable volume is reached, add the softened butter and continue mixing until the desired consistency is achieved.

Assembly:
1. Fold in batter portion into foam portion.
2. Deposit in a tube pan.
3. Bake at 180°C until done.
4. Cut cake horizontally into 3 layers.
5. Spread filling in the middle and cover with icing.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake

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