SPONGE CAKE AND SWISS ROLL

Sift together the following in a bowl :

1 1/8 cups cake flour 1/2 tsp salt
3/4 cup sugar '2 tsp baking powder

Add in the following ingredients :

1/4 cup oil 1/4+1/8 cup water
6 --- eggyolks 1 tsp vanilla

Meringue:
1/4+1/8 cup sugar 6 egg whites
1/2 tsp cream of tartar
Procedure

Beat with a wire whisk until smooth. Set aside. Beat eggwhites with cream of tartar until bubbles
are fine. Add in cup sugar gradually and continue to beat until stiff but not dry. Pour the beaten
eggwhites over the eggyolk mixture and fold in gently and carefully using a rubber scraper.
Do not stir. Pour cake mixture into an ungreased 10 - inch tube pan or you may use a 13 x 9 x 2 1/2 inch
baking pan or equivalent. Bake at 350 degF for 50 - 60 minutes or until done. Invert at once on a
cake rack. Cool completely before unmolding.

Swiss Butter Cream

Ingredients
1 cup egg whites, room temperature
1 cup sugar 1 cup butter, room temperatured

Directions
1. Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F, on
an instant-read thermometer, and sugar is dissolved. Transfer to the bowl of a stand mixer, whip to
soft peaks and add butter, a little at a time, until incorporated and fluffy.

Soft Roll
250 gms Bread flour ( 1st class ) 1/4 + 1/8 cup water ( variable )
1 '1/2 tbsp Instant dry yeast 3 pcs egg yolks
1/4 cup butter 1 tsp salt
1 pc whole eggs 1 tsp vanilla
1/4 cup evap milk 1/4 cup sugar

Procedure
In a bowl combine yeast and flour set aside. In another bowl dissolved sugar and salt in part of water add to the
flour mixture add the rest of ingredients mix well. Add water as needed. Knead until gluten comes out or
elastic. Cover the dough and let it rest for 10-12mins. Punch down and form into ball and proof for 2-3 hrs.
Brush with milk wash or egg wash and bake at 375 deg f for 10-12 mins or until done.
 Cream Puff
2 1/2 C all purpose flour 1/2 tsp salt
1/4 bar butter 6 pcs whole egg
1 tsp vanilla 2C water

DIRECTIONS
1. In a sauce pan, combine water, butter, vanilla, and salt. Bring to boil then add the 2 1/2 cups
of flour and mix well. Pour into bowl of stand mixer beat by using paddle attachment then
gradually add the eggs beat until smooth and glossy.
2. Pour into a pastry bag and pipe form into a round on a baking sheet.
3. Bake for 15-20 minutes or until golden brown.

Pastry Cream/ Cream filling

1 can milk evap 1 tsp salt
1 can nestle cream small can 3 tbsp butter
1/2 can sugar 1/3 can cornstarch
6 egg yolk 1 tsp vanilla

DIRECTIONS
1. Mix all the ingredients in a sauce pan and bring to boil until thicken.
2. Then set aside.

STEPS IN BREAD MAKING

1. Weighing
2. Mixing
3. Fermentation
4. Conventional make -up
5. Intermediate Proofing ( Resting )
6. Molding/ sheeting
7. Proofing
8. Baking
9. Cooling
10. Packing
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