JOB SHEET 2

(CHIFFON TYPE CAKE)

Recipe: CUSTARD CAKE

Objectives: At the end of the activity, the students should be able to:
1.Use Personal Protective Equipment (PPE) in accordance with OHS
2. Measure, mix, bake, cool and store cake.
3. Evaluate finished product according to its characteristics
4. Compute the price and cost of production.
5. Design and create appropriate packaging for finished baked products.

Tools/Materials/Equipment
measuring cups (1set) kitchen aid mixer
measuring spoons (1set) cake pan (1)
sifter (1) liquid measuring cup
spatula (1)
rubber scraper (1)
mixing bowl (2)
extra bowls /plates
fork and spoon
Ingredients:
INGREDIENTS:
Caramel:

 1/2 cup sugar

 1/8 cup water

Custard:

 small can of condensed milk

 small can of evaporated milk
 3 eggs
 ½ tsp. vanilla
 2 tbsp. granulated sugar

Cake:

 1 cup flour
 1/4 cup + 2TBSP sugar
 1 1/2 tsp baking powder

 Pinch of salt
 4 egg yolks
 1/2 tsp lemon
 ¼ cup oil
 ¼ cup + 2 tbsp. water

Meringue:

 4 egg whites,
 1/4 tsp cream of tartar
 1/4 cup + 2 tbsp. sugar
Procedure:
FOR THE CARAMEL:

 In a heavy sauce pan, combine sugar and water.

 Caramelize on medium heat until it turns golden brown.
 Immediately pour it over a 9-inch baking pan. Set aside.

FOR THE CUSTARD:

 Mix all ingredients together.

 Stir lightly using a whisk.
 Strain and pour it over to the caramelized pan. Set aside.

FOR THE CAKE and MERINGUE:

 Preheat oven to 350 deg F.

 In a mixing bowl, combine all the liquid ingredients ( lemon extract, egg
yolks and oil and water). Set aside.
 Sift flour in a bowl and add the sugar, baking powder and salt. Make a well
at the center.
 Pour-in the liquid ingredients to the flour mixture. Continue mixing until light
& fluffy.

MERINGUE

 In a bowl, whisk egg whites until frothy. Add cream of tartar.

 Gradually add sugar while beating in high speed until still stiff. Set aside.
 Using a spatula, gently fold in the egg whites mixture into the batter
mixture.

 Slowly pour the batter mixture into the pan with custard mixture.
 Pour water on a roasting pan then place the cake pan on top.
 Place the roasting pan that contains the cake pan with all the mixtures in
the oven.
 Bake for about 60 minutes or until toothpick inserted comes out clean.
 Remove from oven. Let it cool.
 Run a knife around the pan and turn it upside down.
 Refrigerate for at least an hour.
 Serve chilled.
 Enjoy!