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    Job Sheet 2 (Chiffon Type Cake) : Use Personal Protective Equipment (PPE) in Accordance With OHS

    Uploaded by

    Dhaniella Manalo
    The document provides instructions for making a custard cake. It lists 5 objectives for students, including using proper safety equipment, measuring and mixing ingredients, baking and storing the cake, evaluating the finished product, and calculating costs. It then lists all ingredients and tools needed. The procedure has several steps - making a caramel layer on the pan, mixing custard ingredients to pour over the caramel, mixing the cake batter, folding in a meringue, baking the cake for 60 minutes, then cooling and refrigerating before serving.

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    Job Sheet 2 (Chiffon Type Cake) : Use Personal Protective Equipment (PPE) in Accordance With OHS

    Uploaded by

    Dhaniella Manalo
    83 views4 pages
    The document provides instructions for making a custard cake. It lists 5 objectives for students, including using proper safety equipment, measuring and mixing ingredients, baking and storing the cake, evaluating the finished product, and calculating costs. It then lists all ingredients and tools needed. The procedure has several steps - making a caramel layer on the pan, mixing custard ingredients to pour over the caramel, mixing the cake batter, folding in a meringue, baking the cake for 60 minutes, then cooling and refrigerating before serving.

    Original Description:

    carrot cake

    Original Title

    Custard Cake

    Copyright

    © © All Rights Reserved

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    The document provides instructions for making a custard cake. It lists 5 objectives for students, including using proper safety equipment, measuring and mixing ingredients, baking and storing the cake, evaluating the finished product, and calculating costs. It then lists all ingredients and tools needed. The procedure has several steps - making a caramel layer on the pan, mixing custard ingredients to pour over the caramel, mixing the cake batter, folding in a meringue, baking the cake for 60 minutes, then cooling and refrigerating before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    83 views4 pages

    Job Sheet 2 (Chiffon Type Cake) : Use Personal Protective Equipment (PPE) in Accordance With OHS

    Uploaded by

    Dhaniella Manalo
    The document provides instructions for making a custard cake. It lists 5 objectives for students, including using proper safety equipment, measuring and mixing ingredients, baking and storing the cake, evaluating the finished product, and calculating costs. It then lists all ingredients and tools needed. The procedure has several steps - making a caramel layer on the pan, mixing custard ingredients to pour over the caramel, mixing the cake batter, folding in a meringue, baking the cake for 60 minutes, then cooling and refrigerating before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    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!

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