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    Cake Classes: Cake Sponge Using Premix (Vanilla/Chocolate/Red Velvet)

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    KUNAL BISEN
    This document provides instructions for making different types of cakes. It outlines two methods for making cake sponges: using premixes or using ingredients like maida flour, sugar, oil, and leavening agents. Both methods involve mixing wet and dry ingredients and baking the batter. For baking, convection ovens require preheating to 180C for 10-25 minutes depending on cake size, while gas ovens require preheating for 10 minutes on medium flame and baking times of 30-40 minutes on low flame. The document also lists recipes for 10 specialty cakes that involve a sponge cake with sugar syrup and whipped cream, then additional toppings or fillings like fruits, chocolate, or cream cheese.

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    Cake Classes: Cake Sponge Using Premix (Vanilla/Chocolate/Red Velvet)

    Uploaded by

    KUNAL BISEN
    379 views3 pages
    This document provides instructions for making different types of cakes. It outlines two methods for making cake sponges: using premixes or using ingredients like maida flour, sugar, oil, and leavening agents. Both methods involve mixing wet and dry ingredients and baking the batter. For baking, convection ovens require preheating to 180C for 10-25 minutes depending on cake size, while gas ovens require preheating for 10 minutes on medium flame and baking times of 30-40 minutes on low flame. The document also lists recipes for 10 specialty cakes that involve a sponge cake with sugar syrup and whipped cream, then additional toppings or fillings like fruits, chocolate, or cream cheese.

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    Cake Classes

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    This document provides instructions for making different types of cakes. It outlines two methods for making cake sponges: using premixes or using ingredients like maida flour, sugar, oil, and leavening agents. Both methods involve mixing wet and dry ingredients and baking the batter. For baking, convection ovens require preheating to 180C for 10-25 minutes depending on cake size, while gas ovens require preheating for 10 minutes on medium flame and baking times of 30-40 minutes on low flame. The document also lists recipes for 10 specialty cakes that involve a sponge cake with sugar syrup and whipped cream, then additional toppings or fillings like fruits, chocolate, or cream cheese.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    379 views3 pages

    Cake Classes: Cake Sponge Using Premix (Vanilla/Chocolate/Red Velvet)

    Uploaded by

    KUNAL BISEN
    This document provides instructions for making different types of cakes. It outlines two methods for making cake sponges: using premixes or using ingredients like maida flour, sugar, oil, and leavening agents. Both methods involve mixing wet and dry ingredients and baking the batter. For baking, convection ovens require preheating to 180C for 10-25 minutes depending on cake size, while gas ovens require preheating for 10 minutes on medium flame and baking times of 30-40 minutes on low flame. The document also lists recipes for 10 specialty cakes that involve a sponge cake with sugar syrup and whipped cream, then additional toppings or fillings like fruits, chocolate, or cream cheese.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Cake classes

    Cake Sponge using premix(Vanilla/Chocolate/Red velvet):


    Premix(1kg cake):-2(1cup)+1(1/3cup)
    Premix(1/2kg cake):- 1(1cup)+1(1/4cup)
    Process

     Take premix
     Add water(for 1 kg cake 1(1cup+1/4cup))
     Add 2 tsp refined oil
     Mix it well
    Cake Sponge using Maida and ingredients:
    Ingredients:
     1cup and ½ cup Maida
     ¾ cup powder sugar
     5 tsp refined oil / ghee
     ¼ tsp baking soda
     ½ tsp baking powder
     1tsp lemon juice
     ¼ tsp essence
     ½ cup milk
    Process

     Take 2-3tbsp milk add lemon juice curdle the milk for 5-10 mins
     In a bowl take powdered sugar and add curdle milk mix it well until it becomes fluffy
    then add essence and oil mix it well
     In another bowl take out dry ingredients-Maida,baking soda,baking powder,pinch of
    salt
     For chocolate cake add 2 tbsp coco powder and reduce maida from quantity
     Add dry ingredients into wet and remaining Milk mix it well add water as required Do
    this process fast.
     Add batter into tin and bake
    Baking of cake is common for all cakes:
    On Convection Mode

     Preheat for 10 mins on 180c


     After 10 mins put cake in tin and start.
     Set 30 min for 1kg cake
     Set 25 min for ½ kg cake
    On Gas

     Pre heat aluminium vessel for 10 min on medium flame


     Do not add sand/salt/water only put 1 stand and tin on it
     Put batter in tin and tape it well
     Keep 1 kg cake for 40 mins on low flame
     Keep ½ kg cake for 30 mins on low flame

    1. Pineapple Cake
     Sponge add sugar syrup
     1 cup wip cream and pineapple essence 4-5 drops
     Pineapple crush

    2. Vanilla Cake
     Sponge add sugar syrup
     1 cup wip cream and vanilla essence2-3 drops
    3. Butterscotch Cake
     Sponge add sugar syrup
     1 cup wip cream and butterscotch essence 4-5 drops
     Butterscotch crush
    4. Black forest Cake
     Sponge add sugar syrup
     1 cup wip cream and chocolate ganache essence 2-3 tbsp
     Choco chips
    5. Chocolate truffle
     Sponge add sugar syrup
     Add truffle
    6. Rasmalai Cake
     Sponge add sugar syrup
     1 cup wip cream add rasmalai milk
     Add rasmalai pieces
    7. Red velvet Cake
     Sponge add sugar syrup
     1 cup wip cream add cream cheese
     White choco chips
    8. Strawberry Cake
     Sponge add sugar syrup
     1 cup wip cream and strawberry essence 4-5 drops
     Strawberry crush
    9. Blueberry Cake
     Sponge add sugar syrup
     1 cup wip cream and blueberry essence 4-5 drops
     Blueberry crush
    10. Mix fruit Cake
     Sponge add sugar syrup
     1 cup wip cream
     Mix fruit crush
    Notes:

     Sugar syrup :-Take 1 glass water add 2 tsp sugar


     For vanilla cake- vanilla essence, chocolate cake -chocolate essence
     Ganache – 1 cup fresh cream 1 cup dark compound
     Truffle – 1 cup fresh cream 2 cup dark compound
     Glaze – 2 tsp glaze-1 tsp water-2-3 drops colors
     Keep wip cream in deep fridge

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