Cake (1)
A classic baked cake with a soft, springy texture and a fragrant aroma.
Ingredients
eggs
15 kg
type-1 flour
12 kg
caster sugar
12 kg
maltose
500~1000 g
vanillin
20 g
water
to taste
Instructions
1
Beating the egg batter
Mix the egg liquid with the sugar and pour into an egg beater. During high-speed beating, a large amount of air is incorporated and the mixture gradually turns into a stable foam, indicating the egg batter is ready. At this point, the volume of the egg batter is roughly three times its original size.
2
Mixing in the flour
Once the egg batter is ready, the flour can be folded in. The flour must be sifted in advance. Mixing is generally done by two people working together: one person slowly pours in the flour while the other continuously folds the egg batter so the flour is evenly incorporated. Continue mixing until no raw flour is visible.
3
Shaping
After the flour has been mixed into the egg batter, shaping must be carried out immediately, generally within 15-20 minutes. The molds used for shaping should be coated with a layer of vegetable oil or lard beforehand. For triangle and rolled shapes, the cake batter is spread onto paper, baked through, and then formed into shape.
4
Baking
The oven temperature for baking the cake should be controlled at around 220°C. For cakes that are large and thick, the heat should be appropriately lower; for cakes that are small and thin, the heat can be appropriately higher. There are two methods to judge whether the cake is done: (1) observe the color of the cake surface or the cracked area to assess the degree of doneness; (2) insert a thin bamboo skewer into the center of the cake and then pull it out. If no batter sticks to the skewer, the cake is fully cooked. After removing from the oven, brush a layer of cooking oil over the surface of the cake.
