Formulation for CHIFFON CAKE

Ingredients for Chiffon Cake

2 cups

cake flour

5 pieces

eggs

1 tablespoon

cream of tartar

cup

oil

1 cup

sugar

cup

juice

Procedure for Chiffon Cake

1)
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8)

Sift the flour. Measure all ingredients and set aside.

Combine mixture [Flour + Baking powder + cup sugar].
Separate the egg yolk and egg white.
Combine the following [egg yolk + juice].
Beat the egg white until stiff-and add 1 cup sugar gradually.
Combine the yellow mixture to flour mixture. Blend well.
Cut and fold the mixture to flour mixture
Pour on baking pan. Bake for 45 minutes or until firm at the centre.

NOTES:

Formulation for BOILED ICING

Ingredients for Boiled Icing

3 cups

refined sugar

1 cup

H2O (water)

pieces

eggs (egg whites)

Procedure for Boiled Icing

1) Make syrup. Add 1 cup water to 3 cups sugar. Cook over low heat stirring.
2) Beat egg white until stiff, add syrup gradually. Continue beating until stiff.
3) Add colour and flavor for variation.

Formulation for VANILLA CUPCAKE

Ingredients for Vanilla Cupcake
2 cups

cake flour

1 cup

granulated sugar

2 teaspoon

baking powder

teaspoon

salt

cup

butter softened

cup

milk

2 pieces

eggs

1 teaspoon

vanilla

Procedure for Vanilla Cupcake

1) In a large bowl, whisk together ingredients [flour + sugar + baking powder + salt]. Using an
electricity mixer at low speed, mix in low speed [butter + milk + eggs + vanilla]; beat in high
speed until smooth about 2 minutes.
2) Spoon into 12 paper-lined or greased muffin cups, fill about full. Bake in centre of 375 degree
Fahrenheit (or 190 degree Centigrade). Bake for about 18 minutes.
3) Check with tester (toothpick) inserted in the center, when it comes out clean, its cooked.
Notes on Variation for Vanilla Cupcake
1) Chocolate cupcakes. Reduce flour to 1 cup and baking powder to 1 teaspoon baking soda to dry
ingredients. Sift before adding butter.