Ingredients:Hi Ratio Cake Flour
Sponge Emulsifier Paste
Method:Place group 1 into the bowl and mix to a smooth paste on low
speed. Scrape down and continue to mix until lump free.
Method:Add group 2 to the bowl and mix on low speed thoroughly. Scrape down.
Method:Add group 3 gradually. Scrape down to produce a smooth
batter then mix for 5 minutes on low speed.
Method:Add group 4 in small portions with the mixer running on low
5ml Vanilla Essence speed. Scrape down and mix for a further 5 minutes on low speed.
- Total Weight
700g of batter into a 8” round tin.
175°C – 180°C for 45 to 50 minutes. When baked turn out on a cooling wire.
Ice with EOI Solite Fudge Icing (section 4, recipe 2 of the Recipes For Success folder).
Ballerina Cake is suitable for freezing in baked or unbaked condition.
Points of Importance
1. Adjust ingredient temperatures so that the batter is at 21°C – 24°C throughout the mixing process. Milk and eggs should be warmed in winter and cooled in summer.
2. Add the eggs from group 4, slowly and gradually, to ensure a light smooth batter.
Creaming shortening for butter style crémes and fudge icings.