Hokkaido Pound Cake – SNF Cake Ingredients Sdn. Bhd.
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Hokkaido Pound Cake

Ingredients :

Sponge cake batter :

Egg yolk  165gm

Sugar  100gm

Corn Oil  80gm

Avoset Whipping Cream (liquid)  100gm

Egg white  365gm

Sugar  240gm

Low protein flour (sieved)  260gm

Baking powder (sieved)  4gm

Salted Cream Filling :

Rich's Klasik Creme  500gm

Mascarpone Cheese  150gm

Decor :

As needed : Fresh Fruits

As needed : Icing sugar

Make Up Procedure :

Sponge cake batter :

1. Mix egg yolk and sugar together.

2. Heat up corn oil and cream to 50°c.

3. Whip egg white and sugar into a meringue and fold into egg yolk mixture in batches until well combined.

4. Fold in flour and baking powder followed by oil and cream mixture.

5. Weight 140gm of batter into a 5'' x 3'' x 2.5 baking mould.

6. Baking Temp : 180°c top heat and 160°c bottom heat. Baking time : 20 to 25 mins.

Salted Cream Filling :

1. Whip Rich's klasik creme with mascarpone until soft peak.

Assemble :

1. Create a cavity in the cake by inserting a chopstick from the sides to form pockets for the filling.

2. Fill cake with salted cream filling.

3. Dust with icing sugar and decorate with fresh fruits as desired.

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