Recipe9-Decoration Cake

Decoration Cake

Soft Sponge

g
Whole Egg750
Sugar300
Sorbitol
60
EMULSIFIER OIL EOH-RPH67
Cake Flour300
Baking Powder4.5
PALFFY 780LTU60
PROBEST 3360

Process

  1. Mix whole egg, sugar, sorbitol, EMULSIFIER OIL EOH-RPH, cake flour and baking powder. Whip them until fluffy.
  2. Melt PALFFY 780LTU and mix with PROBEST 33. Mix them with the egg mixture well.
  3. Pour into a 18cm round cake tin and bake at 170 °C for 25 minutes.

Cream

Process

  1. Whip the TOPPING ACE EXCELLENT until soft peak forms.
  2. Mix any colouring with whipped cream if you want coloured cream.

Assemble

  1. Slice the middle of the cake horizontally into half.
  2. Place the bottom of the cake and brush the syrup on top of the bottom layer.
  3. Spread the whipped cream on it evenly.
  4. Place cut fruits on top of the whipped cream and put another whipped cream on it, then spread the cream over fruits.
  5. Coat whole sponge by the whipped cream.
  6. 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-effectvie 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

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