Decoration Cake
Soft Sponge
| g | |
| Whole Egg | 750 |
| Sugar | 300 |
| Sorbitol | 60 |
| EMULSIFIER OIL EOH-RPH | 67 |
| Cake Flour | 300 |
| Baking Powder | 4.5 |
| PALFFY 780LTU | 60 |
| PROBEST 33 | 60 |
Process
- Mix whole egg, sugar, sorbitol, EMULSIFIER OIL EOH-RPH, cake flour and baking powder. Whip them until fluffy.
- Melt PALFFY 780LTU and mix with PROBEST 33. Mix them with the egg mixture well.
- Pour into a 18cm round cake tin and bake at 170 °C for 25 minutes.
Cream
Process
- Whip the TOPPING ACE EXCELLENT until soft peak forms.
- Mix any colouring with whipped cream if you want coloured cream.
Assemble
- Slice the middle of the cake horizontally into half.
- Place the bottom of the cake and brush the syrup on top of the bottom layer.
- Spread the whipped cream on it evenly.
- Place cut fruits on top of the whipped cream and put another whipped cream on it, then spread the cream over fruits.
- Coat whole sponge by the whipped cream.
- Decorate.
Products Used for This Recipe
EMULSIFIER OIL EOH-RPH
Helps improve the batter whippability and stability, and makes fine crumb texture which improves the volume of sponge cake and smooth mouthfeel.
- Packing: 15kg
- Storage: 3℃ – 7℃
- Shelf Life: 240days
PALFFY780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
PROBEST 33
Cost-effective milk alternatives usable in a wide range of applications.
- Packing: 1100g*12
- Storage: Below 25℃
- Shelf Life: 180days
TOPPING ACE EXCELLENT
High overrun, good overnight shape stability with sweet gentle milky taste.
- Packing: 1100g*12
- Storage: Below -18℃
- Shelf Life: 365days
