BIRTHDAY CAKE
SPONGE CAKE
| DRY INGGREDIENTS | |
| WHEAT FLOUR | 99 g |
| SUGAR | 133 g |
| WHEAAT STARCH | 65 g |
| SPONGOLIT 283 | 18 g |
| SODIUM ACID PYRPHOSPHATE, SAPP 15 | 2.7 g |
| SODIUM BICARBONATE | 2 g |
| VANILLA FLAVOUR | 0.1 g |
| SALT | 0.3 g |
| WET INGGREDIENTS | |
| EGG | 224 g |
| WATER | 32 g |
Preparation
- Add all ingredients and mix at low speed for 1 min.
- Whip at high speed for 4-5 min. (Target SG 0.34-0.38)
- Pour batter in a 26 cm round shaped baking tin.
- Bake at 190-200ºC for approx. 30 min.
CREAM
| DRY INGGREDIENTS | |
| LAMEQUICK CE 2956 | 55 g |
| SUGAR | 40 g |
| GLUCOSE SYRUP 30 DE | 10 g |
| MODIFIED STARCH, COLD SWELLING | 10 g |
| SODIUM BIOCARBONATE | 14.2 g |
| SSKIM MILK POWDER | 10 g |
| FLAVOR/COLORR | As desired |
| WET INGGREDIENTS | |
| WATER (15ºC) | 250 ml |
| PREPARATION |
| Blend powder mix in water and mix at low speed for 1 min. |
| Whip at high speed for 3-4 min. untill smooth and creamy. |
| Spread the cream on cake layers. |
| Finish it off with druits of your choice. |
| Prepared cream could be addtionally used in pastry bag for decoration. |
RECIPE BOOK
CUPCAKE
BROWNIES
CHERRY SHEET CAKE
BAUMKUCHEN/TREE CAKE
BIRTHDAY CAKE
A birthday cake is a cake eaten as part of a birthday celebration. Birthday cakes are often layer cakes with frosting served with small lit candles on top representing the celebrant’s age. Variations include cupcakes, cake pops, pastries, and tarts. The cake is often decorated with birthday wishes (“Happy birthday”) and the celebrant’s name.
Birthday cakes have been a part of birthday celebrations in Western European countries since the middle of the 19th century. However, the link between cakes and birthday celebrations may date back to ancient Roman times.
In classical Roman culture, ‘cakes’ were occasionally served at special birthdays and at weddings. These were flat circles made from flour and nuts, leavened with yeast, and sweetened with honey.
Cakes have a long tradition as a sweet temptation. In addition to numerous local specialties, some formulations are popular all over the world.
We offer food performance ingredients for cake applications such as aerating emulsifiers (Spongolit®) and Nutrifsoft®, a single emulsifier, to generate an excellent cake structure and appearance.
Our premium Lamequick® products are used in several dessert applications such as whipping creams, cake filling and decoration creams, ice creams, low-aerated desserts and mousses. Lamequick® has a good solubility and delivers fast and reliable aeration, high foam stability as well as creamy melting properties for all kinds of desserts. When used in decoration creams, it creates defined shapes and precise edges.
CHOCOLATE CAKE
A premium range of aerating emulsifiers with proven performance in all types of cakes such as sponge cakes, pound cakes, swiss rolls, muffins and household mixes. All Spongolit® types improve batter density, viscosity, crumb texture and structure as well as cake volume. Spongolit® makes it possible to use an all-in method and ensures safe, easy processing.
BLACK FOREST CAKE
Cakes have a long tradition as a sweet temptation. In addition to numerous local specialties, some formulations are popular all over the world.
We offer food performance ingredients for cake applications such as aerating emulsifiers (Spongolit®).
