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:

1. asdfghjkl

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:

1. asdfghjkl

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:

1. asdfghjkl

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:

1. asdfghjkl

TITLE
Ingredients
Measurements Ing.

Procedures:
1. asdfghjkl
 TITLE
Ingredients
Measurements Ing.

Procedures:

1. asdfghjkl

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:

1. asdfghjkl

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.