Yellow Pound Cake

Sponge Cake

Rich Chocolate Cake

Cherry Pound Cake

Carrot Cake

Angel Cake

LBS

Oz

Yellow Pound Cake

6

10

12

1

0

3

0

7

2

8

0

0

0

6

8

2

0

0

HI RATIO SHORTENING

HI RATIO CAKE FLOUR

FINE GRANULATED SUGAR

MILK POWDER

SALT

WATER

VANILLA

WHOLE EGGS

WATER

• Place dry ingredients and shortening in machine bowl and blend on low speed. Add first water and mix smooth for 5 minutes. Stir remaining water, eggs and vanilla together and add to the mix in two portions and mix smooth.

• Keep bowl well scarped down.

LBS

Oz

Sponge Cake

10

11

0

0

0

4

6

1

0

4

0

0

0

3

4

10

3

8

0

8

5

1

CAKE FLOUR

SUGAR

SALT

BAKING POWDER

MILK POWDER

DRY EGGS

WATER

NULOMOLINE

EMULSIFIER

WATER

VANILLA

• Dry blend flour, sugar, salt, milk powder, baking powder and dry eggs. Dissolve Nulomoline and emulsifier in the first water and whip for 3 minutes on third speed.

• Add second water and flavour and whip to a specific gravity of 60 (5 1/4 ounces in an Atlas cup). This yields 12 bun pans (3 pounds, 3 ounces or 1446 grams).

LBS

Oz

Rich Chocolate Cake

5

9

4

6

14

10

0

0

0

0

18

10

7

0

0

0

0

0

0

0

8

8

2

6

0

0

0

2

CHOCOLATE LIQUOR (MELTED)
HOT WATER
GRANULATED SUGAR

Dissolve sugar in hot water and stir into melted chocolate gradually. Mixture will form a thick paste at first and thin out as syrup is slowly added. Cool to 70 degrees F before using. This will give 181bs.

CAKE BATTER

HI RATIO SHORTENING

FINE GRANULATED SUGAR

HI RATIO CAKE FLOUR

MILK POWDER

BAKING POWDER

BAKING SODA

SALT

CHOCOLATE STOCK

WHOLE EGGS

WATER

VANILLA

• Blend dry ingredients and shortening. Add chocolate stock and mix until smooth.
• Combine whole eggs, water and vanilla. Add in two portions, mixing smooth after each addition.

LBS

Oz

Cherry Pound Cake

3

0

1

9

5

0

8

0

0

9

0

0

24

4

4

12

0

0

6

3

0 ½

0 ½

0

1

9

0

BREAD FLOUR

SALT

DRY EGGS

FINE SUGAR

HI RATIO SHORTENING

NULOMOLINE

WATER

ALMOND FLAVOUR

ORANGE FLAVOUR

CAKE FLOUR

BAKING POWDER

MILK POWDER

GLACE RED CHERRIES

• Dry blend bread flour, salt, dry eggs, sugar, Hi ratio shortening and Nulomoline. Mix 5 minutes on second speed. Add flavour and water and mix 3 minutes on second speed. Add cake flour, baking powder, milk powder and mix for 5 minutes on second speed.

• Fold in cherries by hand. Bake in papered wooden slab cake frames.

LBS

Oz

Carrot Cake

2

1

1

0

0

0

1

2

2

0

0

0

3

4

4

2

14

1

0 ½

8

0

0

3

8

8

0

FINE GRANULATED SUGAR

YELLOW SUGAR

BAKER'S MARGARINE

VEGETABLE OIL

SALT

VANILLA

WHOLE EGGS

WHOLE WHEAT FLOUR

CAKE FLOUR

BAKING POWDER

RAISINS

CHOPPED WALNUTS

SHREDDED CARROTS

• Blend sugars, margarine, oil, salt and vanilla and cream for 5 minutes on second speed. Add eggs and cream for 2 minutes.

• Add flours and baking powder and blend in.

• Add raisins, walnuts and shredded carrots and mix clear.

LBS

Oz

Angel Cake

6

1

0

0

2

4

0

8

1 ½

0 ½

2

8

EGG WHITES

FINE GRANULATED SUGAR

CREAM OF TARTAR

SALT

HI RATIO CAKE FLOUR

FINE GRANULATED SUGAR

• Whip egg whites to a wet peak. Sift first sugar, cream of tartar and salt together and add gradually to the egg whites. Sift cake flour and second sugar three times.

• Fold in by hand but do not over mix.