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Making the Butter Cream

  • White Shortening 500.0 g
  • Soft Cream 500.0 g
  • Simple Syrup 225.0 g

Making the Orange Cake

  • Cake Margarine 130.0 g
  • Orange Pasta
  • Milk Powder 15.0 g
  • Corn Starch (Maizena) 10.0 g
  • Medium Protein Flour 125.0 g
  • Sugar 150.0 g
  • Cake Stabilizer 12.0 g
  • Egg Yolk (5 pieces) 100.0 g
  • Egg (6 eggs) 300.0 g
  1. Making the Butter Cream

    • Mix white shortening and soft cream until they are soft and pour some simple syrup. Mix them well.
  2. Making the Orange Cake

    • Whisk all ingredients except margarine until it expands.
    • Add the melted margarine and mix them well.
    • Put into 2 round baking pans. Use 22 cm in diameters baking pans. Then, put the 2 baking pans in the oven and bake them at 180⁰C.
    • After the temperature is getting low, smear the dough with orange jam and give the butter cream as the garnish.