CAKE BUTTER
Ingredients
Measurements Ing.
3½ cups Cake Flour
1½ Tbsp. B.P.
3/4 c Butter
1¼ cups Sugar
1/2 tsp. Salt
4 pcs. Eggs
3/4 cup Evap.
1/2 c Water
1½ tsp. Vanilla
Procedures:
1.
CAKE ROLL
Ingredients
Measurements Ing.
3/4 c Cake Flour
1/2 tsp. B.P.
1/4 tsp. Salt
1/4 c Sugar
4 pcs. Egg Yolks
4 pcs. Egg Whites
1/4 c Sugar
1 tsp. Vanilla
3 Tbsp. Water
1 tsp. Lemon Extract
Procedures:
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CHOCOLATE CAKE
Measurements Ing.
3/4 c APF
1¾ c Brown Sugar
1/4 c Cocoa Powder
1½ tsp. B.S.
1 tsp. Salt
1 c Buttermilk
1 Tbsp. White Vinegar
1 c Fresh Milk
1/2 c Oil
4 pcs. Med. Eggs
1 c Brewed Coffee
1 tsp. Instant Coffee
Procedures:
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CHIFFON CAKE
Ingredients
Measurements Ing.
1½ c Cake Flour
1/2 c Sugar
1 Tbsp. B.P.
1/2 tsp. Salt
5 pcs. Egg Yolks
6 Tbsp. Oil
6-7 Tbsp. Water
1 tsp. Lemon Extract
1 tsp. Vanilla
5 pcs. Egg Whites
1/2 c Sugar
1/2 tsp. Cream of Tartar
Procedures:
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For Chocolate Chiffon
Replace 1/2 cup of cake flour into cocoa powder and used 1 tsp. of baking
soda instead of 1 Tbsp. baking powder.
SPONGE CAKE
Ingredients
Measurements Ing.
1½ c Cake Flour
1 tsp. B.P.
1/2 tsp. Salt
7 pcs. Egg Whites
1/2 tsp. Cream of Tartar
1/2 c Powdered Sugar
7 pcs. Egg Yolks
1 c Powdered Sugar
1/3 c Cold Water
2 tsp. Vanilla
1 tsp. Lemon Extract
Procedures:
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Ingredients
Measurements Ing.
Procedures:
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Ingredients
Measurements Ing.
Procedures:
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FILLING and FROSTING/ICING
ROYAL ICING
Ingredients
Measurements Ing.
2½ c Confectioner’s Sugar
1/8 t Cream of Tartar
2 pcs. Egg Whites
Procedures:
1. In a mixer bowl, blend the sugar and the cream of tartar.
2. Add egg whites and beat on medium speed until light and fluffy and forms stiff
peak.
BOILED ICING
Ingredients
Measurements Ing.
2 c Sugar
1/2 c Water
1/2 t Cream of Tartar
4 pcs. Egg Whites
Procedures:
1. Boil sugar and water then syrup together over low fire to form threadlike.
2. Gradually add to beaten egg whites and cream or tartar.
BUTTER CREAM FILLING and ICING
Ingredients
Measurements Ing.
3/4 c Confectioner’s Sugar
1 c Butter
1/2 c Evap Milk
1/2 tsp. Lemon Extract
Procedures:
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CHOCOLATE GANACHE
Ingredients
Measurements Ing.
1 c All-purpose Cream
1/2 c Chocolate
1 t Instant Coffee
Procedures:
1. Boil all-purpose cream and chocolate until chocolate melt.
2. Add instant coffee.
CREAM CHEESE ICING
Ingredients
Measurements Ing.
1 T Unsalted Butter
2 c Confectioner’s Sugar
1 bar Cream Cheese
1 t Vanilla Extract
Procedures:
1. Cream butter and cream cheese at high speed until fluffy.
2. Add sugar, beat at low speed until well blended.
3. Add vanilla, beat well. Keep Chilled.
