TASK SHEET No. 3.

2
Title: CAKE ROLL

Performance Objective: Given the tools, you should be able to prepare

cake roll by following the standard recipe and
enterprise practices.

Supplies/Materials:

Chiffon Cake
2 ½ cups cake flour
1 ½ cup sugar
1 T baking powder
½ cup water
¾ cup oil
8 eggs
3 T flavoring
1 t salt
Buttercream Frosting
4 eggs
1 can condensed milk
1 ½ cup butter
½ T vanilla
1 cup confectioners’ sugar
1 tsp salt

Equipment : Oven, Mixer with whisk attachment

Steps/Procedure:

1. Preheat oven
2. Sift the dry ingredients together
3. Make a well in the center of dry ingredients, add the oil, water,
egg yolks and flavoring
4. At the highest speed, beat the egg whites with cream of tartar
until texture becomes fluffy. Slowly add the remaining ½ cup of
sugar and continue beating until properly distributed.
5. Gradually fold the egg white mixture with egg yolk mixture.
6. Pour into a well greased pan and bake 300F for 20-30 minutes
for cakes and 12-15 minutes for cupcakes
Frosting
1. Whisk the eggs, add condensed milk and salt until
evenly combined.
2. In a double boiler, whisk continuously over the steaming
water until reaches 160 F.
3. Once the mixture reaches 160 F, take it off the heat, and
beat on med-high fro 5 minutes or until the mixture is
cooled.
4. Reduce the mixers speed to low and gradually add the
 butter.
5. Continuously mixing until the mixture becomes smooth.

Assessment Method:

 Observation
 Demonstration