Ingredients

Group Chiffon Cake
Ingredient
KG
Weight (%)
Egg white
0.250
200
Sugar
0.100
80
Cream of tartar
0.001
0.8
Egg Yolk
0.090
72
Sugar
0.065
52
Oil
0.065
52
Water
0.060
48
Cake Flour
0.125
100
BAKELS BAKING POWDER
0.003
2.4
APITO BUTTA VANILLA ESSENCE
0.006
4.8
Total Weight: 0.765
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.040
-
BAKELS SAPHIRE NEUTRAL
0.008
-
Water
0.008
-
Total Weight: 0.056
Group Filling
Ingredient
KG
Weight (%)
Egg Yolk
0.100
-
Condensed Milk
0.290
-
Evaporated Milk
0.470
-
BAKELS BAKE STABLE CUSTARD MIX
0.050
-
Total Weight: 0.910
Group Coulis
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% STRAWBERRY
0.100
-
BAKELS UNIFIL STRAWBERRY
0.100
-
BAKELS SAPHIRE NEUTRAL
0.060
-
Water
0.050
-
Total Weight: 0.310
Group Finishing
Ingredient
KG
Weight (%)
Fresh strawberry
-
-
Salted egg
0.300
-
Total Weight: 1.300

Method

How to do it:

Chiffon Cake:
1. Mix egg yolk, sugar, oil, water, evaporated milk and Butta Vanilla together.
2. Add cake flour and Bakels baking powder and mix until smooth. Set aside the cake batter.
3. Whip egg white, sugar and cream of tartar until soft peaks form.
4. Fold in one third of the egg white mixture into the batter. Then gently but thoroughly fold the remaining egg white mixture with a rubber spatula until well blended.
5. Transfer cake batter mixture into an 8-inch round pan or ring pan.
6. Bake at 180 °C for 40- 45 minutes.

Yema Filling And Icing:
1. Dissolve Bakels Bake Stable Custard Mix and evaporated milk together.
2. Combine condensed milk and egg yolk
3. Place the 2 mixture in a double boiler. Cook until the mixture thickens.
4. Using a paddle, mix the yema filling while still hot until smooth
5. Set aside.

Strawberry Coulis:
1. Bring to boil Saphire and water.
2. Add Les Fruit Strawberry 50% and Unifil Strawberry.
3. Divide the filling equally between 2 pcs. cake rings with 8 inches diameter.
4. Place in the refrigerator until firm.

Assembly:
1. Slice the chiffon cake into 3 layers.
2. Put yema filling, strawberry coulis and sliced/crumbled salted egg in between each cake layer.
3. Cover the cake with yema filling then blast freeze or use a regular freezer.
4. Boil together Diamond Glaze Toffee Caramel, Saphire Neutral and water. Cool slightly and use this solution to glaze the cake.
5. Decorate the cake with fresh strawberry and sliced salted egg.

Yield

1 cake x 8-inch diameter

Ingredients

Group Chiffon Cake
Ingredient
KG
Weight (%)
Egg white
0.250
200
Sugar
0.100
80
Cream of tartar
0.001
0.8
Egg Yolk
0.090
72
Sugar
0.065
52
Oil
0.065
52
Water
0.060
48
Cake Flour
0.125
100
BAKELS BAKING POWDER
0.003
2.4
APITO BUTTA VANILLA ESSENCE
0.006
4.8
Total Weight: 0.765
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.040
-
BAKELS SAPHIRE NEUTRAL
0.008
-
Water
0.008
-
Total Weight: 0.056
Group Filling
Ingredient
KG
Weight (%)
Egg Yolk
0.100
-
Condensed Milk
0.290
-
Evaporated Milk
0.470
-
BAKELS BAKE STABLE CUSTARD MIX
0.050
-
Total Weight: 0.910
Group Coulis
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% STRAWBERRY
0.100
-
BAKELS UNIFIL STRAWBERRY
0.100
-
BAKELS SAPHIRE NEUTRAL
0.060
-
Water
0.050
-
Total Weight: 0.310
Group Finishing
Ingredient
KG
Weight (%)
Fresh strawberry
-
-
Salted egg
0.300
-
Total Weight: 1.300

Method

How to do it:

Chiffon Cake:
1. Mix egg yolk, sugar, oil, water, evaporated milk and Butta Vanilla together.
2. Add cake flour and Bakels baking powder and mix until smooth. Set aside the cake batter.
3. Whip egg white, sugar and cream of tartar until soft peaks form.
4. Fold in one third of the egg white mixture into the batter. Then gently but thoroughly fold the remaining egg white mixture with a rubber spatula until well blended.
5. Transfer cake batter mixture into an 8-inch round pan or ring pan.
6. Bake at 180 °C for 40- 45 minutes.

Yema Filling And Icing:
1. Dissolve Bakels Bake Stable Custard Mix and evaporated milk together.
2. Combine condensed milk and egg yolk
3. Place the 2 mixture in a double boiler. Cook until the mixture thickens.
4. Using a paddle, mix the yema filling while still hot until smooth
5. Set aside.

Strawberry Coulis:
1. Bring to boil Saphire and water.
2. Add Les Fruit Strawberry 50% and Unifil Strawberry.
3. Divide the filling equally between 2 pcs. cake rings with 8 inches diameter.
4. Place in the refrigerator until firm.

Assembly:
1. Slice the chiffon cake into 3 layers.
2. Put yema filling, strawberry coulis and sliced/crumbled salted egg in between each cake layer.
3. Cover the cake with yema filling then blast freeze or use a regular freezer.
4. Boil together Diamond Glaze Toffee Caramel, Saphire Neutral and water. Cool slightly and use this solution to glaze the cake.
5. Decorate the cake with fresh strawberry and sliced salted egg.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake