Yellow Cake
Ingredients Part I:
| Cake Flour |
1 Lb |
4 Oz. |
| Salt |
|
½ Oz. |
| Baking Powder |
|
1 ½ Oz. |
| Granulated Sugar |
1 Lb |
8 Oz. |
| Powdered Milk |
|
2 ½ Oz. |
Ingredients Part II:
| High Ratio Shortening |
10 Oz |
Ingredients Part III:
| Water |
14 Oz. (Or 1 3/4 Cups Of Water) |
| Vanilla |
1 Tbsp. |
Ingredients Part IV:
| Whole Eggs |
10 Oz. |
| Water |
9 Oz. (Or 1 Cup And 2 Tbsp.. Of Water) |
Equipment Needed:
| 12 Qt. Mixing Kettle |
| 12 Qt. Paddle |
| Baker’s Scale |
| 8 Inch Cake Pans |
| 8" Cake Pan Liners |
| Rubber Spatula |
| Large Sifter |
| 20 Ounce Ladle |
Method:
- Sift Together All Ingredients In Part One.
- Using A 20 Quart Mixing Kettle And Paddle, Blend Parts I And Ii On Medium Speed For 4 Minutes.
- With Mixer Running, Slowly Add Part Iii. Stop Machine And Scrape Down Sides Of Kettle.
- With Mixer Running, Slowly Add Part Iv. Stop Machine And Scrape Down Sides Of Kettle. Continue Mixing For 3 Minutes.
Scaling And Baking:
- Butter And Flour The Sides Of Six 8" Cake Pans, Line Bottom With Round Pan Liners.
- Scale 13 Ounces Of Batter Into Each Pan.
- Bake At 360 o F For About 25 Minutes.
Source: Chef Ronald Ng, CCSF
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