Formulas
White Cake with Cream Icing and Raspberry Filling
The rich cake batter and premium-quality icing make this the perfect special occasion cake.
Prepare cake batter: Mix shortening with 4 lb 13 oz flour on low speed 5 min. to thoroughly coat all flour particles. Add remaining (11 oz) flour, sugar, salt, baking powder and 3 lb 12 oz skim milk. Mix 1 min. on low, scrape bowl, mix 4 more min. Scale 1 lb 10 oz skim milk, egg whites and flavoring. On low speed, add half of scaled mixture over 30 sec. Scrape down and add remainder over 30 sec. Scrape down and mix 4 more min. on low. Scale into pans and bake 365°F to 370°F.
Prepare icing: Weigh dry ingredients and icing shortening into mixing bowl. With mixer on low using paddle attachment, gradually add one-third of water and mix 4 min. Slowly add remaining water and flavoring, mixing on low 4 more min. Scrape down bowl and continue mixing about 10 min. or until icing achieves desired smoothness. Use higher speed at this stage to produce a lighter icing. For a faster drying icing, add 4 oz nonfat milk solids at first stage of mixing.
| Ingredients | Std Weight (oz) |
Metric Wt. (grams) |
Baker's % |
|---|---|---|---|
| 140% White Cake | |||
| Progressive BakerŪ Cake Flour | 4 lb 13 oz /plus 11 oz |
2.495 kg |
100% |
| Icing Shortening | 2 lb 8 oz |
1.134 kg |
45% |
| Sugar | 7 lb 10 oz |
3.459 kg |
138% |
| Progressive BakerŪ Premium Baker's Salt | 3.5 oz |
99 gr |
4% |
| Baking powder | 5.25 oz |
149 gr |
6% |
| Skim milk | 3 lb 12 oz/plus 1 lb 10 oz |
2.438 kg |
98% |
| Egg whites | 4 lb 3 oz |
1.899 kg |
76% |
| Flavoring | 3 oz |
85 gr |
3.4% |
| Total | 25 lb 14.75 oz |
11.758 kg |
|
| Cream Icing | |||
| Icing Shortening | 5 lb |
2.268 kg |
|
| 6X Sugar | 10 lb |
4.536 kg |
|
| Water | 1 lb 12 oz |
794 gr |
|
| Progressive BakerŪ Premium Baker's Salt | 0.5 oz |
14 gr |
|
| Raspberry filling | As needed |
||
| Total | 16 lb 12.5 oz |
7.612 kg |
|