CHIFFON CAKE
(Using B & S Sponge Mix)
YIELD: 2 pcs. – Medium-Sized Chiffon Pan; 1 pc. – Large-Sized Chiffon Pan
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
BATTER: |
||
| B & S Sponge Mix | 100.00 | 500.00 |
| Egg Yolk | 28.00 | 140.00 (7 pcs.) |
FLAVORING SUGGESTION: |
||
| Vanilla Flavocol, Chocolate Flavocol, Ube Flavocol, Pandan Flavocol, Mango Flavocol, Strawberry Flavocol, Mocha Flavocol, Orange Flavocol and Buko Peña Flavocol. | 5.00 | 25.00 |
| Cooking Oil | 23.00 | 115.00 |
| Water | 30.00 | 150.00 |
MERINGUE: |
||
| Egg White | 42.00 | 210.00 (7 pcs.) |
| Cream of Tartar | 0.20 | 1.00 |
| Refined Sugar | 20.00 | 100.00 |
PROCEDURE:
Batter:
- Combine all ingredients and mix until no lumps are visible. DO NOT OVERMIX.
- Set it aside.
Meringue:
- Combine cream of tartar and egg white. Whip until soft peak is formed.
- Gradually add sugar & continue whipping until stiff but not dry.
- Fold in batter and meringue.
- Deposit into a prepared chiffon pan and bake at 175°C for 45 minutes to 1 hour 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.
