IFB 28BC5 - STANDARDIZED RECIPES; Vanilla Sponge Cake Recipe (1 kg); Vanilla Sponge Cake (1;2 kg)

STANDARDIZED RECIPES
FOR CAKE
08 eggs (yolks and whites separated)
220 gms powdered sugar
280 gms plain refined flour
40 ml milk
60 gms oil
1 tsp Baking soda
1 tsp Baking powder
1tbp vanilla essence
APPARATUS NEEDED:
02 mixing bowl glass
01 rubber spatula
01 sheet of butter paper
01 electric whisk
01 weighing scale
01 tooth pick
01 piece double folded Aluminum foil (9inches x 9 inches)
Separate the egg yolks and egg whites in separate glass bowls.
iEnsure no egg yolk falls in white.
Beat oil and powdered sugar with an electric whisk till it forms
a crumbly mixture. Now separately beat egg whites with an
electric whisk till the egg white are stiffly beaten. Add the sugar
and oil mixture to the beaten egg white in 05 parts and whisk it.
Slowly add the 4 egg yolks and give it a light mix (fold in). Sieve
refined flour with baking powder and baking soda , and gradual-
ly add this in 3 parts till all the flour is mixed (use rubber
spatula to cut and fold mixture).
Pre-heat the oven on convection mode at 170C. Add the milk,
and vanilla essence to the cake batter. Line the cake tin with
butter paper ( ensure the edge for side butter paper lining are 2
INGREDIENTS
04 eggs (yolks and whites separated)
120 gms castor sugar or powdered sugar
120 gms plain refined flour
40 gms milk
30 gms oil
1 tsp synthetic vinegar
1/2 tsp vanilla essence
APPARATUS NEEDED:
01 mixing bowl glass 01 rubber spatula
01 sheet of butter paper 01 electric whisk
Beat the egg whites with an electronic whisk till the egg whites
become stiff peaks. Add the vinegar to the egg white and whisk
it. Add the castor sugar in 5 separate parts and whisk till all the
sugar is dissolved in the egg whites.
Slowly add the 4 egg yolks and give it a light mix (fold in). Add
the refined flour in 3 parts till all the flour is mixed (use cut and
fold method).
Pre-heat the oven on convection mode for 10 minutes at 170C.
Add the oil, milk, and vanilla essence to the cake batter.
Coat the cake tin with butter and flour or butter paper and
butter. After the oven pre-heat, set the oven on convection mode
for 150C for 35 mins.
Transfer the batter in the lined cake tin, tap the cake tin and
swirl with tooth pick to release trapped air-pockets.
INGREDIENTS
INSTRUCTION
INSTRUCTION
STANDARDIZED VANILLA SPONGE
CAKE RECIPE FOR 1KG CAKE TIN
(9 TO 11 INCH ROUND CAKE TIN)
VANILLA SPONGE CAKE
(WITH EGG 1/2 KG)
cm above the rim of cake tin to give more space for the cake to
rise. Now grease the lined butter paper mildly with oil.
After the oven pre-heats, Transfer the batter in the lined cake
tin, tap the cake tin and swirl with tooth pick to release trapped
air-pockets. Place the cake tin on the glass turn table directly.
Bake on convection mode for 170C for 45 mins. Fold aluminum
foil to make it double layer square piece to fit exactly on the
cake tin (ensure it does not touch the cavity while the cake tin
rotates on turntable) and place it above the cake after first 10
mins. De-mould once cooled on metal rack.
Decorate the cake as required.
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