Recipe Name: Chiffon Cake Category: Cakes

Method: Yield: 2pcs 8x4 round pan

Ingredients Specifications Quantity Unit

Cake flour 275 g
Baking Powder Sifted 15 g
Salt ¾ tsp

Egg yolks 9 pcs

White sugar 230 g
Vegetable oil 113 ml
Water 280 ml
Vanilla extract 2 tsp
Any Flavoring 2-3 tbsp

Egg Whites 9 pcs

Cream of Tartar ¾ tsp
White Sugar 115 g

Mise en Place:

- Read the recipe and make an action plan.

- Wash and sanitize all equipment needed.

- Gather all ingredients needed.

Procedure:
1. Pre heat your oven at 325 F. Line and grease your baking pans
with shortening and parchment paper.
2. In a bowl sift together flour, salt and baking powder. Set aside
3. In a separate bowl whisk together your egg yolks and sugar
until light and pale color then gradually pour your oil, water,
flavoring and vanilla.
4. Gently fold your dry ingredients to your egg yolk mixture.
5. In a mixer bowl add your egg whites and cream of tartar then
whisk at medium speed until white foam forms.
6. Gradually add half of the sugar and increase speed, then add in
the other half of your sugar and continue whipping until stiff
peaks.
7. Fold in half of your egg white mixture into your egg yolk
mixture. Fold in gently then add the other half of your egg
whites until well mixed. (Do not overmix).
8. Pour into your prepared pans.
9. Bake for 20 – 30 minutes or until toothpick comes out clean.
10. Let it cool then Frost your cake.
Recipe Name: Swiss Meringue Category: Icing
Buttercream
Method: Yield:

Ingredients Specifications Quantity Unit

Egg whites 5 pcs
White sugar 1½ cups
Unsalted Butter 2 cups
Vanilla 1 tsp
Flavoring 2 tsp

Procedure:
1. In a bowl add egg whites and sugar, give the mixture a brief
whisk.
2. Place the bowl over a pan of simmering water. Make sure the
water does not touch the bowl.
3. Whisk the egg whites occasionally while it warms up. When the
mixture has warmed up, whisk it constantly. You will heat the
mixture until it’s not grainy between your fingers or until it
reaches internal temperature of 160 F.
4. Transfer the bowl to a stand mixer, mix with a whisk
attachment at medium high speed until you get room
temperature glossy peaks.
5. Switch to paddle attachment and while the mixture is running
on low, add tablespoon sized dollops of butter making sure to
let the butter incorporate before you add the next piece.
6. Once the butter is fully incorporated, go ahead and add your
vanilla extract and flavoring. Mix until well blended.

Recipe Name: Whipping cream Category: Icing

Method: Yield:

Ingredients Specifications Quantity Unit

Whippit (Bakersfield) 500 or 1000 g/kg
Cold water
Powdered Sugar
Or any:
Any available whipping creams
Recipe Name: Moist Chocolate Cake Category: Cakes
Method: Yield:

Ingredients Specifications Quantity Unit

White sugar 2 cups
All-purpose flour 1¾ cups
Cocoa Powder ¾ cups
Baking powder Sifted 1½ tsp
Baking Soda 1½ tsp
Iodized Salt 1 tsp
Eggs 2 pcs
Milk 1 cup
Vegetable oil ½ cup
Vanilla 2 tsp
Hot water 1 cup

Mise en Place:

- Read the recipe and make an action plan.

- Wash and sanitize all equipment needed.

- Gather all ingredients needed.

Procedure:
1. Pre heat oven at 350 F. Grease and flour your round
baking pans.
2. Combine and sift your dry ingredients in your mixing
bowl.
3. Add your eggs, milk, oil and vanilla. Beat until
ingredients are well mixed.
4. Stir in boiling water (batter will be thin and bubbly)
5. Pour into your prepared pans and bake for 30 – 35
minutes or until toothpick inserted in center comes out
clean.
6. Cool for about 10 mins. then transfer to your cooling
rack until it cools completely.
7. Frost and Enjoy.
Recipe Name: Chocolate Ganache Category: Icing
Method: Yield:

Ingredients Specifications Quantity Unit

Chocolate Bar ( Bittersweet or Dark or 1 kg
Semisweet)
All purpose cream ( Nestle) 200 ( 1 or 2 packs) ml

Mise en Place:

- Read the recipe and make an action plan.

- Wash and sanitize all equipment needed.

- Gather all ingredients needed.

Method of Work:

 Chop the chocolate compound into even sizes.

 Simmer your Nestle all-purpose cream into a bowl or sauce pan
 Then off heat add the chopped chocolate into your hot cream, mix
until it melts.
 set aside and let in cool down.

Other things you need:

 2 pcs 10 inches, 12 in. or 14 in square/circle

cake board
 Extra Piping tips
 Piping Bags
 Paste/ gel type food colors
 Any edible decorations that you want
