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Baker's Delite Chiffon Cake Oil 1L
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From ₱36.00
Est. delivery by May 13 - May 16
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Bloompeak
570 items
About this product
FDA Registration No.default
BrandBaker's Delite
Product description
Welcome to our store! We are committed to providing you with the highest quality products and attentive service, striving for excellence in both quality and experience. Our store offers a carefully selected range of goods to meet your diverse needs, and we look forward to giving you a pleasant shopping experience. If you have any questions, our staff will be happy to assist you at any time. Thank you for visiting, and we wish you a delightful shopping experience!
Upgrade your baking experience with Baker's Delite Chiffon Cake Oil! This Chiffon Cake Oil is your perfect partner to produce softer and fluffier cakes consistently.
PRODUCT HIGHLIGHTS
• Perfect for baking a light, airy, and soft-texture chiffon cake
• Great for chiffon, sponge, and batter-type cakes
TIPS ON HOW TO USE
• Simply mix with the ingredients
RECIPE:
Mango Cream Cake
Ingredients
For the Egg yolk mixture:
• 1 and 1/3 cup cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup refined sugar
• 1/2 cup Baker's Delite Chiffon Cake Oil
• 1/3 cup egg yolk
• 1/3 cup and 1 tablespoon water
• 1/2 teaspoon vanilla extract
For the Egg white mixture:
• 3/4 cup egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup refined sugar
Filling & Frosting:
• 1/2 cup mango puree
• 2 teaspoon gelatin powder
• 1 cup mango diced
• 500 g Baker's Delite Whipping Cream Paste
• 250g Mlekovita Full Cream Milk
Procedure
1. Pre-heat oven to 160 degrees Celsius.
2. Prepare the egg yolk mixture by sifting together cake flour, baking powder, salt, and sugar. Set aside
3. In a mixing bowl, whisk together Baker's Delite Chiffon Cake Oil, egg yolk, water, and vanilla. Combine egg yolk mixture to flour mixture. Set aside.
4. Prepare egg white mixture by beating egg whites and cream of tartar using the wire whip attachment
5. Add the sugar a little at a time. Continue beating until stiff but not dry.
6. Fold the egg whites into the egg yolk mixture until well combined.
7. Lightly sprinkle two 8" x 3" round pans with water. Pour batter into prepared pans.
8. Bake for 20 - 30 minutes or until the cake tester inserted comes out clean.
9. Cool onto wire rank, inverted. Unmold carefully
10. Prepare mango filling by making mango puree. Cook on low heat then gradually add the gelatin. Mix and let cook until the consistency is thick. Set aside to cool.
11. To prepare the frosting using the whip attachment, Whip Baker's Delite Whipping Cream Paste at low speed for 2 minutes. Scrape the sides then continue mixing at medium speed for 3 minutes while gradually adding the cold milk. Scrape the sides and bottom. Continue mixing for 4 minutes at high speed until smooth and desired piping consistency is achieved.
12. To assemble the cake, spread a layer of mango filling on the 1st layer of chiffon cake. Add whipped cream combined with diced mango then cover it with the 2nd layer of chiffon cake.
13. Coat the whole cake with mangoes as desired. Chill before serving.
Allergen Information:
Store in a cool dry place
Net Weight: 1L
Upgrade your baking experience with Baker's Delite Chiffon Cake Oil! This Chiffon Cake Oil is your perfect partner to produce softer and fluffier cakes consistently.
PRODUCT HIGHLIGHTS
• Perfect for baking a light, airy, and soft-texture chiffon cake
• Great for chiffon, sponge, and batter-type cakes
TIPS ON HOW TO USE
• Simply mix with the ingredients
RECIPE:
Mango Cream Cake
Ingredients
For the Egg yolk mixture:
• 1 and 1/3 cup cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup refined sugar
• 1/2 cup Baker's Delite Chiffon Cake Oil
• 1/3 cup egg yolk
• 1/3 cup and 1 tablespoon water
• 1/2 teaspoon vanilla extract
For the Egg white mixture:
• 3/4 cup egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup refined sugar
Filling & Frosting:
• 1/2 cup mango puree
• 2 teaspoon gelatin powder
• 1 cup mango diced
• 500 g Baker's Delite Whipping Cream Paste
• 250g Mlekovita Full Cream Milk
Procedure
1. Pre-heat oven to 160 degrees Celsius.
2. Prepare the egg yolk mixture by sifting together cake flour, baking powder, salt, and sugar. Set aside
3. In a mixing bowl, whisk together Baker's Delite Chiffon Cake Oil, egg yolk, water, and vanilla. Combine egg yolk mixture to flour mixture. Set aside.
4. Prepare egg white mixture by beating egg whites and cream of tartar using the wire whip attachment
5. Add the sugar a little at a time. Continue beating until stiff but not dry.
6. Fold the egg whites into the egg yolk mixture until well combined.
7. Lightly sprinkle two 8" x 3" round pans with water. Pour batter into prepared pans.
8. Bake for 20 - 30 minutes or until the cake tester inserted comes out clean.
9. Cool onto wire rank, inverted. Unmold carefully
10. Prepare mango filling by making mango puree. Cook on low heat then gradually add the gelatin. Mix and let cook until the consistency is thick. Set aside to cool.
11. To prepare the frosting using the whip attachment, Whip Baker's Delite Whipping Cream Paste at low speed for 2 minutes. Scrape the sides then continue mixing at medium speed for 3 minutes while gradually adding the cold milk. Scrape the sides and bottom. Continue mixing for 4 minutes at high speed until smooth and desired piping consistency is achieved.
12. To assemble the cake, spread a layer of mango filling on the 1st layer of chiffon cake. Add whipped cream combined with diced mango then cover it with the 2nd layer of chiffon cake.
13. Coat the whole cake with mangoes as desired. Chill before serving.
Allergen Information:
Store in a cool dry place
Net Weight: 1L
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