GROUP 3

BASIC CHOCOLATE CAKE

Ingredients
1 ½ C sugar
½C veg. oil
2 whole egg
1 ¾ C all purpose flour
3/ 4C cocoa powder
1 ½ t baking powder
1 ½ t baking soda
1t salt
1C milk
2 tsp vanilla
¾C hot water

GANACHE

Ingredients
6 oz. semisweet chocolate, cut into pieces, or
1 cup semisweet chocolate chips
1/2 cup whipping cream / or milk
1 tablespoon butter

CHIFFON CAKE
Ingredients
2 cups all-purpose flour
1 1/2 cups sugar
3 tsp baking powder
1/4 tsp salt
3/4 cup cold water
1/2 cup oil
7 eggs, separated
1/2 tsp. vanilla
4 tsp finely grated lemon peel
1/2 tsp cream of tartar
1 sachet orange juice (8’ o’clock)
Food color orange
 SWISS BUTTER CREAM FROSTING
Single Serving 10 Serving 15 Serving

Egg whites Pcs. 2 20 30

Sugar G 100 1,000 3,000

Butter, cold G 225 2.250 3,375

Vanilla extract G 5 50 75
SPONGE CAKE
(oven 350ºF
Ingredients
6 eggs, separated
3/ 4teaspoon cream of tartar
1 1/ 2cups sugar
1 1/ 2cups all-purpose flour
1 tablespoon grated orange peel
1 teaspoon baking powder
1/ 2teaspoon salt
1/ 2cup apricot nectar or water
1 teaspoon rum extract or vanilla
 TOOLS AND EQUIPMENT
5 pcs bowl
5pcs mini bowl
5pcs MEP
1pc wooden spoon
1pc spatula
1pc bowl scraper
1pc sifter
1pc spoon
1 set measuring cup
1set measuring spoon
1pc wire whisk
1pc bread knife
2 pcs round pan
1 pc electric hand mixer
Piping tips
Piping bag
1 pc turntable