Ballerina Cake
Recipe Steps
Ballerina Cake
Group 1
-
g/ml:
1125g
850g
35g
73g -
Ingredients:
Hi Ratio Cake Flour
EOI Solite
Baking Powder
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.
Group 2
-
g/ml:
1500g
25g -
Ingredients:
Caster Sugar
Salt -
Method:
Add group 2 to the bowl and mix on low speed thoroughly. Scrape down.
Group 3
-
g/ml:
1000ml -
Ingredients:
Milk -
Method:
Add group 3 gradually. Scrape down to produce a smooth
batter then mix for 5 minutes on low speed.
Group 4
-
g/ml:
850g
5ml -
Ingredients:
Eggs
Vanilla Essence -
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.
- 5463
- Total Weight
Additional Information:
Scaling
700g of batter into a 8” round tin.
Baking
175°C – 180°C for 45 to 50 minutes. When baked turn out on a cooling wire.
Finishing Instructions
Ice with EOI Solite Fudge Icing (section 4, recipe 2 of the Recipes For Success folder).
Freezing
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.
Recipe Uses:
Solite 15kg
Creaming shortening for butter style crémes and fudge icings.
