BUTTER CAKE
(Using B & S Batter Type Cake Blend)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| All Purpose Flour |
100.00 |
500.00 |
| 10.00 |
50.00 |
|
| Refined Sugar |
90.00 |
450.00 |
|
Whole Eggs |
40.00 |
200.00 (4 pcs) |
| Unsalted Butter |
50.00 |
250.00 |
| Water |
50.00 |
250.00 |
PROCEDURE:
- Dissolve batter type cake blend with water. Set aside.
- Cream butter & sugar for about 2 minutes.
- Add whole egg one at a time beating well in every addition.
- Continue creaming until light and fluffy.
- Add dry ingredients alternately with liquid ingredients. Mix at low speed until smooth or until no lumps are visible. DO NOT OVERMIX.
- Deposit into a well-prepared baking pan.
- Bake at 180°C for 30 – 50 minutes or until done.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
